Homer's Odysseus goddess Circe, an enchanting figure that tempts those with delicious food and wine, is captured in the essence of the chef's Mediterranean-inspired menu and mixologist's tantalizing drinks. The modern glam space is accented with a sleek white marble-topped bar, bright white leather chairs and a mural of Circe created by a talented local artist. Small plates—deviled farm eggs, roasted local beets and seated bomster scallops—promote sharing at your table. For a main course try the Block Island striped bass or the Hereford beef tenderloin that is served with your choice of homemade red wine and mushroom, steak sauce, apple sauce, or blue cheese au poivre. The 'bottomless champagne' brunch has become a staple on Sunday mornings in the city. On weekends, the busy bar makes for a lively dining experience but you can request a table on the mezzanine-level balcony for a more intimate experience with your dining partner. Service is friendly though a bit harried when the place gets crowded.