Fifth Floor Restaurant and Lounge, a Michelin Star recipient, serves Mediterranean-inspired, New American cuisine in the Union Square neighborhood. Chef David Bazirgan searches the city’s farmer’s markets for seasonal produce to create innovative daily menus, featuring such dishes as Maine lobster agnolotti and Berkshire pork shoulder and belly with mustard greens. The restaurant features an award-winning wine list that focuses mostly on family-owned and small producers, and the bar serves unique cocktails created by expert mixologist Jacques Bezuidenhout, including the cherry apple sour, made with bourbon, black cherry jam, and apple juice.
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From Food & Wine , APR 2008
Laurent Manrique—the chef at nearby Aqua—has created a menu of dishes inspired by his native Gascony, like crispy duck confit....MORE
From Food & Wine , JUL 2010
To stay creative, she morphs the classics, like this riff on the French gâteau basque, a dense cake of almond custard and...MORE
From the From the May 2008 Food & Wine Go List
<a href="/bestnewchefs/?year=2002&chef=4FFEBE27-4016-4C32-B0B16AA3D4D1322A">Fabio Trabocchi (an F&W Best New Chef 2002)</a> bravely left his Washington, DC–area Maestro last year to take on the competitive Italian dining scene in Manhattan. Trabocchi has created a loyal following with a menu that puts more traditional dishes, like a classic lasagna from his native Le Marche region, alongside more inventive ones, like a tortellini of slow-cooked pork with wild mushroom cream and black truffles. Fiamma is one of only a few great restaurants wedged in between Soho’s endless boutiques.
We loved: Smoked potato gnocchi with red mullet and prosciutto.
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