Designed by noted restaurant architect Adam Tihany, this sleek, refined space is a sight to behold, indeed. A stylish bar area occupies the first floor, but don’t be enticed to spend your evening there. No, head upstairs using the glass paneled elevator, which passes through a tri-level (yes, three) “wine tower,” and settle into one of the comfortable leather chairs in the clubby main dining room. Of course, there is sustenance to complement all the style, as dishes like Carolina grouper in lobster-tortilla bouillon or breast of Long Island duck in Marsala-fig sauce no doubt attest.

Located in the South End, this notable restaurant offers diners New American cuisine prepared by expert hands. The seasonal menu utilizes the freshest ingredients available on the market. Excellent entree choices include grilled swordfish and pepper-crusted venison chops. Intimate lighting and dark woods make the dining area at once cozy and elegant.

This contemporary waterfront space is led by the legendary Daniel Bruce, long-time chef of the Boston Harbor Hotel’s Wine Festival. His courteous, well-educated staff makes earnest suggestions on everything from appetizers to selections from the wine list. The menu itself has been constructed with wine pairings in mind. On the one hand are “light whites” like pan-seared diver scallops with macomber turnip purée, and on the other are “spicy, earthy reds” like roast squab rubbed with cardamom and cumin. All menu items are available as small or large plates so, for gourmands, Meritage is one of Boston’s best steals.

Stop by The Bristol after a long day and relax in its charming restaurant. Late afternoon tea is a specialty, but dinner is also wonderful. Entrees include everything from an eight ounce Sirloin burger to Lobster Caesar salads. Great views of the Public Garden peek just beyond the eatery’s walls. Perfectly polished surfaces, warm colors, and high ceilings lend an air of elegance to this local favorite.

Casually elegant, Church’s dining room is outfitted with exposed brick and mustard yellow walls and a dark wood bar with pendant lighting. Crowd-pleasing mains like bacon-wrapped pork loin with cheddar cheese grits and seared organic salmon with apple cider potato salad, make the restaurant an even more attractive choice. Approximately 50 varieties of wine are available, with a limited selection sold by the glass. The adjoining nightclub features live music Wed-Sat.

Tasty, creative fare wows diners regularly at this Cambridge kitchen. New American cuisine and an intimate dining area (17 tables) combine for a great meal worthy of a special occasion or celebration. Start with wild mushroom-topped blinis and then consider lavender-glazed duckling, rosemary and black tea-smoked lamb loin with Ukrainian dumplings, or some other aromatic dish. Friendly staff round out the pleasant experience.

A wine bar open to the sidewalk occupies the storefront of this restaurant, where patrons sample grapes by the glass. Upstairs, a formal dining room offers a fantastic view of Boston Common and a lovely menu that pairs appetizers and main courses with complementary wines. Try the braised short rib cannelloni with one of the recommended reds, or poached Maine lobster with a glass of chardonnay. The wine list changes daily and might include labels from South Africa, Italy, France, Germany, Austria, Spain or New Zealand.

The “deal” at Ten Tables is comfortably simplistic: When you leave this warm eatery, it’s the owner Krista Kranyak’s sincerest wish that you do so feeling like you’ve had a great meal at your best friend’s home. Such is the atmosphere Kranyak and crew create at their Jamaica Plain gem and, boy, did they ever get it right! Start off things with an appetizer of roasted mushroom soup. Follow that up with the always delightful pasta-of-the-day or, should you wish, something along the lines of roasted duck braised greens or sage gnocchi with pork ragu. Chances are good you’ll quickly see what all the hoopla is about.

Co-owners and chefs David and Bob Kinkead organize their cuisine around a novel concept – the dual menu. For each main dish featured in Chef David’s selection, Chef Bob offers an appetizer with corresponding ingredients, and vice versa. Fresh, seasonal ingredients enhance the flavor of tantalizing creations, like baked salmon in crisp phyllo with creamed corn, mushrooms, spinach, tomato fondue and lemon butter drizzle. For dessert, splurge for the spiced apple puff vanilla bean custard, with caramel and quince butter. Great wine list. Valet parking available from 5:30 nightly: $16.

Inspired by the cultural heritage of Tibet, this restaurant’s interior features bamboo flooring and striking Buddhist statues and paintings. European and Asian influences are evident in the inventive fare, which include titillating dishes like red snapper with Little Neck clams, white beans, escarole and Chinese sausage; wild striped bass with buttercup squash and madras curry; and roast chicken with rainbow chard and white wine-braised fingerling potatoes. A water wall, steel mesh curtains and video art embellish the lounge, where the edgy clientele sip enchanting aromatherapy cocktails.