Restaurants & Bars

Fifth Floor: dinner report

a geek | Jan 9, 200409:59 PM    

The thread below about recent trips to Fifth Floor made me laugh, as I just was there for the first time last night.

Amuse Bouché:
Cucumber Honeycomb cream of some sort: delicious- the taste in one's mouth started as cucumber, then went to honey, then to salt
Oyster: I don't know which variety, but very fresh and meaty

Lobster Cappuccino - signature dish; while chestnuts made the dish feel rich it instead was incredibly light
Baby Hamachi - layered- foie gras, a dried, pressed, and salted Spanish fish, and baby hamachi. Again, the beauty of this one was how each distinct flavor hit the tongue

Squab with Foie Gras Terrine - I didn't get a taste of the squab, so it must have been good. :) I did partake in the Foie Gras which consisted of multiple types of liver. Deliciously rich, great contrasting textures.
Pork Belly - deliciously fatty; crispy and spicy on the outside. Covered in a rich black truffle sauce and accompanied by potato and apple medallions.

Strawberries and Passion Fruit Donuts - four or five desserts in one; many preparations. Great.
Fuji Apple - A especially tasty apple with some delicious red wine reduction generously poured on top.

Petit Fours:
Wonderfully roasted walnuts, some caramel covered pistachios, and something fruity. Yum.

We chose to go for wine by the glass to allow for some variety and to pair with the food a bit more closely. The list by the glass is not extremely large, but it included very interesting wines: an Albariño (whose name escapes me) paired with the Hamachi, an extremely deep and dark Peay Syrah with the pork belly, and a Lewis Pinot Noir with the squab.

Overall, I found the highlight of the meal to be the interaction of the very unique ingredients in each course. The food was well thought out, but at times I felt rich ingredients overpowered the intricacies of the combinations.

At times, one forkful could provide tastes of three great dishes elsewhere. The service was attentive and helpful throughout the night, while the atmosphere was much more relaxed (in a good way) than I had expected.

I would easily return; the large a la carte menu had too many other intriguing items to try.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.