For dinner at a restaurant without a strict dress code, one combination almost always works: beige chinos, a white or light blue shirt and a dark blazer. For a more formal edge, choose peak lapels, which point upwards, add gravitas and visually broaden the shoulders. The navy double-breasted Anton blazer has them, along with horn buttons and half-canvas construction, and a double-breasted cut looks more like evening wear by itself. Keep it buttoned: an open double-breasted jacket loses its line.
If you skip the tie, perfect everything else: the shirt should be smooth, well pressed and fitted in the shoulders. In the evening it is tempting to loosen too much at once: two open buttons, rolled sleeves, no belt. Then the outfit looks like the end of a long day rather than a deliberate choice. Drop one element, the tie for example, and keep the rest immaculate.
If you wear a tie, keep it simple and in a calm colour that doesn’t fight the beige. If the blazer has a breast pocket, add a pocket square. It should relate to the rest of the outfit, not copy the tie.
Evening shoes should look sleeker than weekend ones. Black or dark brown derbies add formality, dark loafers add ease. With black shoes, wear a black belt: this small detail often decides whether the outfit looks cohesive. In colder months, think about outerwear with a clean line, because a sporty jacket can spoil the evening character of the whole look.