This dining room with Early American paintings and a fireplace could easily be a room in the White House. But all the gentility of this 19th-century town-house restaurant is offset by the down-to-earth food on the menu, which changes daily. The soups, including the celery root topped with Maine lobster hash, are flavorful. Leg of lamb and pork loin, both raised nearby, are specialties, but even the less local seafood is marked with its origin so diners know where it comes from. Service is fluid and attentive. Try the carrot cake or butterscotch-tinged "monkey bread" brioche for a sweet finish.