Creative types from nearby Brown University and the Rhode Island School of Design often congregate at this Manhattan-style bistro, which is owned by a talented chef. The menu changes seasonally, but when available be sure to start with the spicy crab cakes, which are made with fresh crabmeat mixed with English dry mustard and South Shore seasoning. The crab cakes are then pan-seared until golden brown and served with a tomato, corn, and avocado relish. Also tempting are filet mignon with green peppercorn-cognac cream sauce or sirloin steak with chipotle pepper demi-glace. An open bar and kitchen concept characterizes the narrow dining room, where tables are dressed in white linen and topped with fresh flowers and a candle. The banquette tables have comfy pillows. If you need help with a pairing from the vast wine list, ask your skilled server.