This shamelessly romantic subterranean restaurant is perfect for everything from helping a friend heal a broken heart to celebrating a milestone anniversary. Marble accents and dark-wood trim lend an elegant air to the two-level dining room, and the service is efficient but not formal. Chef and co-owner Chris Douglass uses choice local seafood, poultry, meats, and produce to create his imaginative dishes. The menu changes regularly. You might start with braised exotic mushrooms atop polenta, succulent avocado soup, or the daily "pasta whim" (but make sure the server quotes the price, which can be extravagant). Move on to seared duck breast and roasted duck leg served with wild-rice pancakes, or a scrumptious seafood special like pan-roasted monkfish "chop" with couscous and preserved lemon. Finally, save room for dessert: The trio of seasonal fruit sorbets is one of the best non-chocolate desserts I've ever tasted. And on Friday from 7 to 11pm, the bar schedules live jazz.