BL Bistro has thrived since becoming the sole project of chef-owners Lizzie and Brian Mason. The recent expansion has given the swank bistro a larger dining room and a lively water hole, while the menu remains an eclectic mix of pastas, seafood, and steaks. Be sure to check for specials that feature freshly sourced seasonal items. On a spring evening we enjoyed veal scallopini, the tender cutlet lightly seared, brightened with a wine-caper sauce, and plated with warm ratatouille, and a rich salmon filet glazed with an acidic soy-ponzu sauce and cooked perfectly. The crisp, vibrant vegetables on the side reminded us of the joys of warm weather. Attentive servers are helpful with menu and wine parings. (5/12)