Good smells and live music greet you at the door of this bustling wine bar and bistro. We started with the Fork & Knife Caesar: crisp, chilled romaine hearts topped with a perfectly balanced garlic-and-anchovy dressing and homemade croutons. For a main course, we shared the house specialty, duck confit, a cured duck leg served over a savory smoked-Gouda-and-caramelized-onion bread pudding with sweet and tangy tomato jam. We could not resist the new pastry chef’s creation, a beet panna cotta served with quinoa granola, pickled strawberry and celery relish, and butterscotch ice cream. (9/13)