Step into this converted 18th-century town house and you’re sure to be greeted with a hearty welcome. August’s warm, exposed-brick room features vaulted ceilings and Old World antiques. Dining at August is all about being pampered, and chef Jon Besh, a Food & Wine Best New Chef (1999), does a wonderful job of spreading the love from the kitchen with an innovative and delicious menu of dishes that marry robust ingredients from Spain and France with regional flavors. His menu changes seasonally, but two flawless signatures are the Moroccan-spiced duck with polenta and tempura dates and the BLT, made from fat, meaty fried Buster crabs, lettuce and heirloom tomatoes on a slab of brioche.

Restaurant August Information:

• French menu. Lunch, dinner. Closed Sunday.