From the pops of plaid and the jade-green painted wood panels to the rugs inspired by the tartan worn by the chef's grandfather in the Scottish Royal Regiment during World War I, there is no mistaking the inspiration behind Chef Kevin Gillespie's restaurant. It's a tribute to his heritage in more than just looks, though. The Scottish-leaning, contemporary menu (prix fixe or a multicourse tasting) is at once clever and approachable. Smoked sweet Georgia shrimp, clams and mussels in a butter and shellfish foam with crumbled oatcakes is just one of the successful dishes. A round of Stornoway white pudding topped with a single roasted Maine scallop is bold yet balanced. To finish, the “Tipsy Laird” trifle is straightforward yet simply fantastic.