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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