In a neighborhood crowded with many Next Big Things, the antique key in this spot's logo is the perfect symbol for a dining experience so intimate you'll want to keep it a closely guarded secret. Young chef Matthew Richardson adds a Continental touch to his lineup of intelligent Southern comfort food. The pork belly is smoked in-house and served with truffled grits, while the seemingly ubiquitous kale salad gets a dose of local color from pickled Virginia peanuts. The
dining room's refurbished Victorian-era fixtures and wallpaper create a romantic buzz that recalls the Moulin Rouge—in fact, canoodling couples like to sip absinthe in the more private window booths.