Ceia Kitchen and Bar

If the rustic-meets-modern, exposed-brick décor doesn’t get you, there’s always the savory Gorgonzola-stuffed olives. If those don’t do the trick, a bite of chef Billy Brandolini’s citrus-poached halibut with squash blossoms just might. Still not feeling amorous? Trade a few spoonfuls of the sweet, crackly banana brûlée. And if even that doesn’t cut it, the superb wine list will finish the job, leaving you head over heels for the team that opened this chic new Newburyport boîte (if not for the person sitting across the table).