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Smörgås Chef's greatest draw is its location on historic Stone Street, a 400-year-old, cobblestoned restaurant row. In summer, outdoor picnic tables provide a vantage point to watch finance types unwind at happy hour. In winter, the venue, with its light-wrapped indoor tree and waffle-scented air, is a cozy spot for cocktails and dessert. The Scandinavian menu leans to the sweet and mild, such as dense Swedish meatballs in lingonberry sauce, and gravlaks potato croquettes (soft, cured salmon wrapped over what resembles a tater tot). Entrées are hit-or-miss; the meats tend to arrive overcooked or lukewarm, but the accompanying sides—such as chive mashed potatoes and French fries—are flavorful. Don't miss the warm chocolate cake, which is everything a gooey, molten cake should be. — Lindsay Joelle

Gravlaks potato croquettes, $10; goat cheese and beet salad, $11; warm chocolate cake, $9