When a restaurant like this thrives and grows, you know its dinners have become the favorites of many loyal customers. five fifty-five added a lounge next door to its original space in summer 2006 and plans to remain open daily year-round, serving inventive, careful dishes that don't hesitate to seduce.

Steve Corry is in charge of this meticulous kitchen. His talents won him recognition as one of 10 Best New Chefs in 2007  from Food and Wine Magazine. The annual award goes to the top ten chefs, chosen from hundreds, whom the magazine considers best exemplars of fine, innovative cooking; many on the 2007 list are chef/owners of small restaurants that feature, as Corry does, local ingredients. He will be written up in the July 2007 issue of the magazine with nine others from across the country.

Steak and Cheese ($9.95), a small plate or appetizer, combines thinly sliced Angus beef with shaved Parmesan, arugula-wild for a little more bite-and truffle oil to make you think you are lost in the woods. A "green plate" from the list might be Two Blues ($8.95), Maine blueberries with Maytag blue cheese and organic greens in a blueberry-champagne vinaigrette. 

One main dish, grilled organic Irish salmon ($21.95), is served with Fishbowl Farm fried green tomatoes and bourbon-soaked corn bread.

Lounge is open similar hours, with food served at the same hours as the restaurant. Mussels from the main menu are one of the crossover dishes, available in both spots, and were prepared with house-pickled cherry peppers and chive butter one fall ($11.95). The french fries might come with basil aioli or rosemary vinegar. A burger with changing accompaniments is available only in the lounge; one version, the Huntsman's, is served with a blue cheese biscuit and Vermont cheddar, along with hand-cut potato chips. The Truffled Mac & Cheese ($11.95) is enriched with béchamel and artisanal cheeses, with hand-rolled torchio pasta, and a dash of white truffle oil with slivers of black truffle, fresh if available.

The dessert menu is the same as in the restaurant, and here no holds are barred. Chocolate Paradise is a chocolate-caramel pot de crème with chocolate-coated macaroon and coconut ice cream ($9). The ice creams are served in endless, crazy variations like saffron-honey and rosemary-lime. Garlic ice cream could arrive here soon, and I imagine we will like it, all of us putty in the hands of the mad genius in the kitchen.