33 Restaurant & Lounge   

Gone is the LED overload and bipolar menu of 33's original incarnation, replaced by warmer decor and New American cuisine from Aujourd'hui alumnus Anthony Dawodu. Whereas one's entry was formerly accompanied by the kind of pyrotechnics one expects of an upscale disco, 33 has confined its light show to the lounge and pared down the upstairs to emphasize its sleek lines and exposed brick. Perspex-framed prints by local photographers line the walls, importing the aura of a SoHo gallery to the once-overdesigned dining room. Unchanged is the outdoor patio, which presents one of the Back Bay's best options for alfresco dining. The seasonally changing menu reflects the chef's facility for infusing regional ingredients with international elan, presenting Atlantic salmon on a bed of roasted figs and celery root-eggplant puree and dressing up penne Milanese with morsels of lobster meat. New, too, is a Saturday and Sunday brunch emphasizing expertly prepared comfort foods including French toast (made with brioche), Belgian waffles (laden with berries and fresh whipped cream) and bagels with cream cheese and smoked salmon.