Robert’s is in a charming Colonial house. Its two dining rooms have exposed beams and hardwood floors. A fireplace with a candlelit mantel adds romance. The menu changes seasonally, using the bounty of the region. Pastas are made in-house. Dishes might include organic arugula salad with parmesan, proscuitto de parma, and lemon, roast artichokes with olive oil, and garlic, cornmeal crusted calamari with tomatoes, basil, and kalamata olives, and wild striped bass with corn, fava beans, tomato, mint, and basil. Deep-dish peach and blueberry pies and pistachio nougat are among the desserts. The wine list is extensive and has a few local selections among the bottles from California and Italy.