Distinctive and cozy, this topflight restaurant exudes the generous affability of its owner, chef Patrick Mulvaney. It’s housed in a gorgeous brick firehouse from the late 1800s, and the lush patio is a popular spot in the warm months. The menu changes frequently and is focused on locally sourced, seasonally appropriate ingredients. Meats and produce are organic, and any-thing that can be made in-house—pasta, smoked salmon, Irish brown bread—is carefully prepared by the talented staff. Specialties include fabulous pasta dishes, double-cut pork chops and deftly prepared seafood. Finish your meal with the Valrhona Ding Dong, a clever take on the Hostess classic.