BIN 151

Molly Abraham: BIN 151, named for the place where wines are stored in a cellar, is a high-ceilinged space with a serene color scheme of chocolate brown and burgundy and despite being a little less than two years old, it has the patina of an established restaurant. Everything about it is hand-picked, from the ivory plates in a variety of geometric shapes to the thin, outsized wine glasses and such touches as bowls of sugar cubes with little silver tongs.\n Simple, one page menus on heavy white paper tell the story. They begin with a list of small plates (appetizers), then middle plates (soups and salads), dinner or lunch plates (fully garnished main dishes) and final plates (desserts).\n The theme carried out throughout the menu is fusion - from the Mediterranean-inspired tapas platter of roasted garlic hummus, mixed olive tapenade and roasted red peppers, to the house salad of mixed greens, Asian pear, and micro sprouts with candied ginger and miso dressing.\n The chef's take on the classic Caesar salad combines baby romaine hearts with a garlic and lemon dressing and a sprinkling of Asiago cheese. A few drops of balsamic reduction dot the plate. It's pure and understated.\n Desserts are all made in-house, and are typified by vanilla bean creme brulee with cranberries, Swiss chocolate fondue, mini pumpkin cheesecake with hazelnut creme fraiche and cocoa/candied ginger bread pudding.\n Although BIN 151 has a very good wine list, with an especially notable selection of reds from around the world, under the Windsor law, patrons are allowed to bring their own wines at a corkage fee of $15.15.