Five Bistro is known for its commitment to local ingredients, but its dishes aren't typical farm-to-table fare. Delicate preparations and sophisticated plating make Five Bistro a refined choice.
Menu selections depend on the availability of ingredients, and everything is made in-house. Executive chef Anthony Devoti tops sweet potato blinis with mildly salty trout caviar made from Troutdale Farm roe and a tuft of Claverach Farm micro greens. Pickled cauliflower adds the right tang and crunch to balance the dish. Living Water Farms' romaine is roasted and served in a deeply flavored mushroom-sage broth with Benne Farm's bacon and sweet compressed apple. Angel Acres' saddle of lamb is served with polenta, Brussels sprouts and Claverach Farm field greens.
Five Bistro also offers a great midweek tasting menu, when $25 gets you three courses. The prix-fixe items change weekly, but past offerings include beet purée with mushroom-goat cheese bread pudding, diver scallops with Claverach Farm Chinese broccoli and daikon radish "kimchi" and a vanilla bean cookie with tomato jam and cinnamon-bourbon gelato. If you're seeking a special-occasion spot for holiday dining, Five Bistro would fit the bill nicely.
5100 Daggett Ave., The Hill, 314.773.5553, fivebistro.com