Red walls, vivid art and hardwood floors impart a modern sophistication to this gleaming resto. Many dishes employ a stonegrill—a slab of volcanic rock from Australia that’s heated to 400 degrees Celsius. Diners watch their selections (an Alberta beef tenderloin with truffled jus, say, or a jerk-mango swordfish) sear in front of them, then dine directly from the stone when the food is cooked. A phyllo strudel comes filled with warm pear and topped with a quince reduction. Grilled halloumi cheese with a lemon-pomegranate reduction proves popular with smaller appetites. Sunday features a brunch jazz series. Mains $22–$32.