With arched windows, mosaic tile and brick walls, this casually upscale place has a distinct turn-of-the-20th-century feel. Every four weeks the lengthy menu changes to introduce new European-influenced entrées prepared on a wood-fired rotisserie or in a wood-burning oven. Favorites include grilled lamb chops, beef short ribs and pecan-crusted trout. A menu of small plates and an award-winning wine list are offered as well. Brunch is served weekends till 4 p.m.