New spot is a Plymouth rock star

The large, light-filled space mixes clean lines with curvy ones, pale colors with vibrant ones, hard tile and stone surfaces with notably comfortable, cushioned chairs and booths. The ceiling is extra high, and the room is divided by architectural elements like half-walls and arches, somehow managing to have wonderful acoustics that add to the soothing atmosphere. The owners have created an attractive, multi-use space where all ages can find a spot — at the big open bar, a cozy booth, or the private function room up front.

The restaurant, which has live music on Friday nights after the dinner hour, is offering some amazing specials to introduce itself to the neighborhood. It has a $5 Happy Hour (4 to 6 p.m.) appetizer menu, and what it calls 3-2-1 Weeknights, with burgers for $3 on Monday; tacos for $2 on Tuesday, and Duxbury’s Island Creek oysters for $1 each on Wednesday.

The regular menu, much of which is offered all day, is billed as “creative American’’ by Chef Armando Leonardi, who used to work at the West Side Lounge in Cambridge.

The bread couldn’t be better: a thin, crusty foccacia baked with a bit of cheese. (Not so sure about the light-colored olive oil, but our server was happy to deliver some butter, too.)

Our dinner started with some outstanding fried Island Creek oysters ($8): delicious (if enormous) bellies and bodies, perfectly fried and served with a bit of lemony tartar sauce and a dollop of bright apple slaw.

The crab cakes appetizer ($10) consisted of three small, good, mild-tasting cakes.

Lettuce wraps ($7) are a nice idea for a somewhat lower-cal appetizer. Each of three iceberg bowls was filled with white-meat chicken and translucent rice noodles sautéed with peppers and scallions in a light peanut and soy mix. (These would have been great if the lettuce had been handled more carefully.)

At $24, the wonderful rack of lamb was the second most expensive item on a menu dominated by dinner entrees priced in the teens. The mashed potatoes that came with the dish were dry, but for someone who never had a potato she didn’t like, all it took was a little doctoring up with the aforementioned oil, and I was good to go.