The Wright Place on 6th

We stopped here for dessert after dinner somewhere else in town, and while that dinner was good, we wished we also would have had a chance to dine here. Don't get us wrong, the desserts are great: peanut butter ice cream pie, vanilla bean creme brulee, strawberry-rhubarb crisp, lemon-basil sorbet (ingredients from the herb garden outside the door). Our rich chocolate cake was good but not heavenly (the icing was a bit gluey), but we were eager to try more.Appetizers include coconut shrimp and wild calamari; for entrees, you'll find filet mignon and salsa grilled salmon. Owner Patricia Kay has turned the former parlor of this lovely house into an intimate dining space, with eggplant-purple walls, white linen tablecloths and a harpist strumming softly in the corner. A tiny bar seats seven patrons -- waiting for tables or enjoying a drink in an old-fashioned setting. Service is almost effusive, with waitstaff beaming and setting down dishes with a flourish (and obvious pride). Executive chef Travis Cheska has a degree in culinary arts and has worked at several upscale spas, including Casa Loma in Marshfield, Wisconsin. Entrees from $19.