We've eaten here for dinner at least three times, now, and each has been an experience to remember. This is a restaurant where the preparation of food is treated as an art; this stands in stark contrast to the multitude of places that place food artistically on a platter, charge a huge price, and call it culinary art. Those places should be called "food art museums" and charge admission. Here, each ingredient is clearly chosen with both taste (strange how so many places forget about this) and visual impact. Freshness is obviously of paramount importance as is the blending of flavors and textures. The wine pairings are equally well considered and our waiter on the last two occasions has been not only there exactly when we needed him, he was passionate about food and as knowledgeable as any chef. In fact, he is a former chef who even goes out into the woods on weekends to collect his own mushrooms, either for himself or the restaurant. Probably both. Formerly priced at $25.00, the prix fixe menu is now priced at $30.00 and is just the right amount of food. Each dish on each occasion has been something special, and sometimes very imaginative--as all good art should be. One of the most surprising and delicate desserts we have had in a long time was the bay leaf ice cream. Yes, you heard right. The chef has taken fresh bay leaves, extracted the essence by making a sort of tea from them and then reducing that to something that could be used to flavor their hand made ice cream. Texture, flavor and sweetness were all as subtle and well-balanced as one could ask.
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