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“A pricy, noisy hit”
Review of Cinco y Diez - CLOSED

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Cinco y Diez
Cuisines: Mexican
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed 3 March 2014

This restaurant is Chef Hugh Acheson’s new incantation of the old 5 & 10 restaurant (which moved down the street), with Chef Whitney Otawka in charge. There were six of us, with each of us committed to try something different on the menu. From the “small plates” portion of the menu, we tried the roasted carrot salad, caramelized cauliflower, roasted turnips, and winter mushrooms, and from the “large plates” portion of the menu, we tried mahi mahi, Mexican fried chicken, grilled skirt steak, and roasted quail (a special). We had the chef pair wines with the large plates. We tried various desserts as well, with a nice Moscato between the main course and dessert to cleanse the palate. Everything was excellent, and the plates were paired well with their wines. Most memorable was the truly extraordinary presentation of the mahi mahi—just wonderful. The wait staff was fine. There were two discordant notes, one minor and one major. The minor note was furniture was nothing to write home about. I wasn’t fond of exposed screw heads in the table and the chairs—don’t ask. The major discordant note was the noise. The noise level was so bad that normal conversation was almost impossible. My wife had a headache from the noise the next day (which affected my rating). The food is expensive, but with a hit for everything that we tried, the food is sufficiently great for us to return. But we will go at an off-peak time. Because if you want to go at a peak time and expect to hear what your dinner companions have to say, you’ll be shouting.

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Thank PeetieWeetie
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviews (15)
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13 - 15 of 15 reviews

Reviewed 28 February 2014

Four of us recently ate at Cinco y Diez, which in our opinion was not up to our standards of Southwest/Mexican cuisine. The interior is pleasant, but the acoustics are deplorable. We were not able to hear ourselves talk, much less hear our waitress who described the limited menu and special dishes. She suggested we order oysters on the half shell, and she probably told us the price which we could not hear; however, we were shocked when the bill came and each oyster was listed at $3.00 a piece. Since we ordered a dozen for four, we had to pay $36 just for this one appetizer. Oysters we have had at some of the best restaurants have never cost us more than $12- $15 a dozen and sometimes less. This is, of course, our fault since obviously we did not hear or understand what she said, and we should have reconfirmed the price before we ordered. Obviously, this cost of $3.00 per oyster is high treason! We have never paid such a price to have great oysters, much less these oysters which were mediocre at best. The restaurant should instruct its staff to be sure customers understand unusual prices, even if they have to raise their voices about the din, or print them on the menu. The remaining dishes were okay, but certainly not what we expected. We don't think we will dine here again.

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1  Thank Carol L
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 25 February 2014

Lots of locavore items. New place run by Whitney Otawka, former executive chef at Farm 255. We went on a Saturday for a late brunch and were seated right away. We had a delicious fruit plate with jicama and mango in a slightly peppery sauce, a chorizo hash with kale and sweet potatoes, a selection of tacos that included pork, mushrooms, and fried oysters, and a torta with avocado, roasted chicken and onions. Nothing heavy, but very satisfying. Did not order alcohol, but they had some prosecco-type aqua fresco drinks.

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Thank rwirtga
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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