This multichambered seafood restaurant has a raw bar downstairs, with a more casual array of dishes to bridge from lunch into dinner, and more formal dining rooms upstairs, but the mood of quiet elegance remains. The open kitchen upstairs allows you to watch chef Bob Kinkead and company turn out an eclectic menu inspired by Kinkead's New England roots and by the cuisines of Asia and Latin America. Don't miss the signature dish—salmon encrusted with pumpkin seeds and
served with a ragout of crab, shrimp, and corn. Save room for dessert, because the lemon sampler, which includes a meringue tart and pudding cake, is a knockout.