"Housed in an 18th-century Broad Street building, this warm, inviting spot pairs wood-paneled interiors and attentive service with a lengthy wine list. The menu is divided into a "Taste" section of smaller plates—think beet-cured mackerel and an ultra-tender beef deckle with shiitake mushrooms and black vinegar—and a "Savor" section that emphasizes seafood, rotating items such as monkfish, wreckfish, and swordfish." - Lyndsey Matthews