If Chef Charles D’Ablaing has his way, the restaurant in the Raphael Hotel will be a sleeper no more. Chaz (so named well before D’Ablaing took over the kitchen) has been around for years, but until recently, the menu lacked panache and creativity. D’Ablaing, who recently left Webster House after several successful years wowing diners there, has quickly put his own stamp on things.

Those familiar with his Webster House specialties will recognize some of them at Chaz, including fried green tomatoes, bamboo rice, and delectable diver scallops.

We went to Chaz on a slow Wednesday night and, though it was quiet, it was nice to sit in a restaurant where you can hear yourself (and your table mates) talk. It’s the kind of place people are always looking for to celebrate a special occasion, conduct a business meeting or simply enjoy a nice dinner with relatives that may be hard of hearing. The restaurant is well-appointed and divided in such a way as to encourage private conversations, with cozy alcoves with tables for two and very private booths for 5 or 6.

We started with his signature fried green tomatoes, served with spinach cream and bell pepper chutney. They are always especially tasty because they aren’t the slightest bit greasy and have a pleasant crunch.

I’m a sucker for D’Ablaing’s scallops, but I was more intrigued by the sea bass that evening, prepared with caramelized ramp bulbs, saffron gold tomato broth and risotto. I asked the waiter if I could substitute scallops in that dish and he was happy to accommodate me. All of the ingredients played well with each other and I loved every bite.

My husband usually gravitates towards pasta on any menu, and it was no exception on this evening. The featured pasta is not exciting but it was a satisfying meal. Crushed Marzano tomatoes formed the base of the sauce, along with basil, roasted peppers, and Parmesan. Chicken, salmon or shrimp can be tossed in to make it more substantial.

Other appetizers on the menu range from shrimp and grits with tomato beurre blanc to grilled Caesar salad. Entrees include lamb chops, steaks, short ribs, duck breast, salmon, Berkshire pork chop. Mac & Cheese is a popular side dish.

Service is competent, attentive and smooth.

If this sounds like too expensive or too fancy of a meal, don’t cross it off your list. The lounge is lovely for a drink and a bite to eat (including some of those fried green tomatoes) while listening to some fine jazz or soothing music.