Some friends and I recently had dinner at the Fifth Floor. The decor was fabulous, a very nice modern approach, and the presentation of the dishes (including serving vessels) was very creative and artistic. An auspicious beginning.
Unfortunately the food just didn't live up to the hype. We had a group of 6 and ordered a mix of seafood, poultry (chicken and duck), and beef (essentially filet mignon but wasn't quite called that on the menu). The consensus was that it was acceptable, but not deserving of the high prices or high praises.
The funniest part of the experience was the restaurant's apparent fondness for one particular set of plates. This is a big square platter with 4 smaller square plates on it. We saw this same serving set used with three separate dishes we ordered. It came with the 3 summer soups (one mini soup tureen in each square plus a set of coordinating mousses on the 4th), the duck served 4 ways, and the pineapple dessert served 4 ways. They definitely get their money's worth using those plates!
George Morrone stopped by the table and asked how everything was. At least he is personally overseeing the restaurant, so perhaps there is hope for improvement.
The only highlight of the evening was my crepe suzette. This was made table-side with a crepe station cart. The flames were of course entertaining, drawing glances and smiles around the dining room. But the flavor was also very nicely balanced and had a strong but not overpowering orange essence. The alcohol was completely burned off, and the crepe itself just right in texture.
So the evening started and ended on very positive notes, it was just the in between that was lacking...