Thanks to those who suggested Vintage Press. Had a good dinner there; although it was a little too much of a good thing. I started with the mushroom sherry soup, one of the special soups of the day. It was very good - but a had a litte too much pepper (glad I turned away the waitress with the obligatorily humongous peppermill). My entree was an exquisite piece of fresh King salmon, with a wine, lemon, and butter sauce, sprinkled with chopped pistachios -- again, a little too much sauce, with too much butter. Butter pooled in the bottom of the plate, and was sopped up by some spinach. Once I scraped off most of the sauce, the fish was succulent, and the sauce wonderfully lemony. Potatoes au gratin were one of the accompaniments -- too much garlic (does garlic even belong in potatoes au gratin?). The carrot puree, broccoli rabe, and spiced red cabbage were good, though. Fresh blackberry crisp was delicious, but not enough fruit, and... too much juice. The leftover went well over a waffle the next morning. All in all, a good meal. Just wish the chef had a lighter hand with the seasonings.