The new space is stunning, with its soaring ceilings and spectacular red chandelier; the sleek bar anchors the dining space inside, and the garden-accented patio is most attractive. The food is no slouch either. PEI mussels, about twenty of them, were bathed in a garlic broth that begged to be mopped up by toasted bread. Switching to a vegetarian route, we fell in love with the goat cheese ravioli tossed with toasted pine nuts, diced tomatoes, and Parmesan. A generous slice of ever-so-tart Key lime pie with whipped cream was enough to share. Nice wine list. (7/12)