This cozy storefront restaurant is owned by a Culinary Institute alum. The seasonally changing menu might include salmon fillet with fingerling potatoes and citrus-basil glaze, pumpkin ravioli with a brown-sugar cream sauce, or a 12-ounce filet mignon in a black pepper-Chianti reduction. The space—warm and inviting, with exposed-brick walls and dark-wood trim—includes a bar area. The service, friendly and professional, does the food justice.