Chef David Bazirgan; photo by Meigan Canfield.
Executive chef David Bazirgan is now ensconced at ~FIFTH FLOOR~, debuting his new menu of creative and polished New American cuisine. Some highlights include a Mendocino uni flan ($16); roasted kiri squash soup ($12) with fried chestnuts, cranberry, ras el hanout, and celery leaves; Maine diver scallop crudo ($14) with Satsuma mandarin, yuzu, fennel, radish, mint, and ice wine vinegar; slow-cooked squab ($32) with black trumpets, house-cured pancetta, root vegetables, confit leg, and salmis sauce; and butter-poached Maine lobster ($35) with white beet, radishes, Meyer lemon, braised baby savoy cabbage, nigella seeds, and fines herbes. You can check out the entire menu online here. There’s also a sample PDF of the tasting menu here, which is $85 for the tasting menu, $50 for beverage pairings.
There’s also a new GM, Scott Chilcutt, most recently at Restaurant Gary Danko. And Jacques Bezuidenhout (Kimpton’s “Master Mixologist”) and head bartender Morgan Young have some cocktails like the Sweet Peat Bowmore (Bowmore 12 year, port, black pepper syrup, and citrus) and Black Friar’s Pint (Plymouth gin, cardamom-spiced Guinness, East India Sherry, shaken with Angostura bitters and egg white)—and did you know the Fifth Floor also offers one of the best single malt scotch and bourbon selections in the city? Breakfast is served Mon-Fri 7am-10am, Sat-Sun 7am-11am; dinner Mon-Sat 5:30pm-10pm; and the bar stays open Mon-Sat 5pm-12am.