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Surrounded by chummy sports pubs, this New American wine bar makes a statement with its modern design. With more than thirty choices by the glass and affordable options by the bottle, Stones draws a sleek crowd for drinks and bites. The menu is a mix of small plates and hearty entrees, however the starters don’t fair quite as well as mains. A bitter frisee salad pairs tart green apple and creamy blue cheese with a wiry mound of greens that's better on texture than taste, and a starter of tuna tartare makes an odd combination of sweet fennel and sour dill. Petit filet mignon is perfectly charred on the grill and placed in a rich pool of green peppercorn bearnaise that's sweet and buttery–a good match for tannic reds. Roast cod, too, gets everything right – pan-seared for a crispy skin and finished in the oven, the flaky fish is matched with a salty leek ragout and an earthy puree of fava beans. — Benjamin Kneen

Petit filet mignon, $22; roast cod, $24