This casually elegant spot has not changed at all—in a good way—in twenty years. Chef Chris Ward is always there in the open kitchen, sending out beautifully plated dishes. Sushi is a passion here, and the menu covers all the bases with rolls like salmon-avocado and soft-shell crab rolls and interesting sashimi combinations like salmon carpaccio with Parmesan, black sea salt, and chives. Over on the American side of the menu are items like the Cracklin’ Chicken (a favorite) with potato puree and veal piccata with creamy vegetable risotto.