Young chefs John Westerhaus and Chase Wilcox took over the old 40 Sardines location, gutted it and turned the space into an upscale restaurant that pays more than a passing nod to continental dining of an earlier generation. The dining room is somewhat casual but the menu and the prices are distinctly fancier, with steaks, chops, fresh fish, chicken, pasta and an Angus beef hamburger (the chefs create a vegetarian plate based on what fresh ingredients are in the kitchen that night). The place isn’t stuffy, though; in fact, it’s refreshingly retro, right down to the cocktail list. — Charles Ferruzza
Price: $$-$$$
Payment Type: MasterCard, Visa, American Express, cash
Parking: Free, Lot Available, No Parking
Reservations: Recommended on Weekends
Attire: Casual
Extra Info: Noise Level: Moderate
