A 19th-century stone-and-brick storefront has been beautifully reborn as the Green Room, where chef Christopher Durant infuses flavors from around the world into his varied (and small-plates-heavy) lunch and dinner menus. Don't miss the crab cakes and the Caprese-on-toast salad.

The three words that everyone needs to know in regard to the Hanger Room are "dry aged steaks." Chef Matthew Hinmen nurtures the restaurant's exceptional beef cuts (starting with an 8-oz. sirloin for $26 that has to be tasted to be believed) on the premises, and the effort shows in every bite. Not in the mood for beef? The pork tenderloin is eye-rollingly good.

At Pairings Food & Wine Market, convenience and affordability reign. The pasta-pizza-salad-sandwich roster is freshly prepared, the cheese, cured meat and olive selections aim to please, and the adjacent wine and beer shop makes it easy to enjoy a bottle or two at reasonable prices. There's a huge patio, too, a great setting for a cool glass of sangria.