At Amighetti's it's possible to find the absolutely perfect sub sandwich. Try "A Little Bit of Italy," a sub piled high with flavorful Italian meats, garlic butter, two cheeses, olives, and onions and served on the shop's own Italian bread. The bread is freshly baked in its old-fashioned wood-burning hearth oven. Delicious pastas, specialty salads, and soups are also featured.

The bright decor, offset by the industrial setting, is the perfect scene for the wildly imaginative menu featured at this dynamic restaurant. Calamari salad is made with garbanzo beans and diced beans tossed with a lemon and oil dressing. Eggplant fettuccine is enlivened with a tangy blend of tomatoes, olives, onions and capers and topped with herbed ricotta cheese. Sample the homemade gelato for dessert.

Exposed brick walls and lace curtains contribute to the warm and comforting atmosphere of this Central West End restaurant. Order salads, pasta, pizzas, or one of the heartier entrees like barbecued spice salmon or Beef Wellington. Great Sunday brunch too. Reservations are recommended.

Café Eau features a casual, relaxed atmosphere with dark woodwork and neutral tones. The eclectic American menu features such fare as Thai-basil tuna tartare with chili-lime dressing. Styled in rich Moroccan tones, Eau Bistro features a paprika-colored pressed metal ceiling and light fixtures created with parchment paper. This menu leans heavily toward seafood and may include Sushiko wood-roasted Chilean sea bass on peppery mustard greens with tamari-citrus vinaigrette. The eclectic Sunday brunch at Eau Bistro is quite popular. Reservations are recommended.

Located outside Neiman Marcus on the lower level of Plaza Frontenac mall, this bistro-style restaurant is designed in taupe and ivory tones with hardwood floors and glass Moravian accent lighting. The menu changes daily and emphasizes seasonal and vegetarian specialties, many of which are cooked in a wood-burning oven. Try the Portobello mushroom stuffed with spinach, ricotta and Bel Paese cheese, roasted and served with an arugula-fennel salad. Reservations are recommended.