Cool soups and inspired salads take center stage during the summer months in Peter Lamlein’s romantic just-off-South-Street restaurant, an intimate nook with painted trompe l’oeil curtains as the backdrop. The chef thoughtfully cooks his gazpacho before chilling it, to make it more digestible; cream-free corn chowder, with red bell pepper and tomatoes, is served at room temperature so as not to blunt its layered flavors. The sautéed shrimp with mint-mango dressing is a nod toward the Caribbean. If it’s too darn hot for a cooked entrée, look to the cold sliced filet mignon, served with a Niçoise salad.