Nine sits just east of Randolph’s restaurant row, far enough that it’s an uncomfortable walk in heels, but close enough in location (and spirit) that it deserves to be grouped with the Blackbird/Red Light/Sushi Wabi conglomerate of cool. Executive Chef Michael Shrader (formerly of Brasserie Jo) serves up an extensive menu befitting of the dramatic space; architectural highlights include a 20-foot waterfall and circular granite champagne and caviar bar.

The extensive (nine-page) wine menu, grouped by varietal, producer, and region from light and crisp to rich and full-bodied make it fairly easy to impress—picking a bottle shouldn’t cause you to sweat. Pair it with a few selections from the fish-heavy appetizer menu, including oysters on the half shell, beef carpaccio, and sashimi nine. When it's time for the main course, select a steak from the 1200 Degrees Fahrenheit menu, or opt for a seared ahi tuna or grilled salmon entree.

Centerstage Reviewer: Kate Schwartz