Five & Ten Prix Fixe: January 31st - February 6th

 
Menu A

 

1.
braised sweetbreads with lemon, crisp artichokes, lardo, mache, and radicchio.
Cava, Conde de Subirats, Spain, NV

2.
pork confit with crispy smashed fingerlings, braised purple cabbage, blood orange, and parsley salad.
Nebbiolo, Produttori del Barbaresco, Piedmont, Italy, 2010

3.
Asher blue with housemade baguette and accompaniments


Menu B

1.
roasted broccoli and cauliflower with béchamel, parmesan, urfa, and slow roasted garlic.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011

2.
crispy VA flounder with hush puppies, local arugula, salsify, tasso, and lemon-caper butter
Pouilly-Fumé, Regis Minet, Loire, France, 2010

3.
Matcha green tea ice cream with honey, brown butter almond financiers and red plum


Available for 5:30, 5:45, or 6:00 pm reservations every day

$30 food, $15 booze
 

Five & Ten Prix Fixe: January 24th - January 30th

Menu A

 

1.
local egg salad with smoked trout roe, crostinis, and kohlrabi-Greek yogurt salad.
Vinho Verde, Aveleda, Portugal, 2011

2.
rabbit sugo pappardelle shaved parmesan, herbs, and blonde sofrito.
Langhe Nebbiolo, Produttori del Barbaresco, Piedmont, Italy, 2010


3.
“black forest cake” - chocolate cake, vanilla bean cream, cherries and chocolate sorbet


Menu B

1.
roasted baby beets with crisp greens, buttermilk, walnuts, and local arugula.
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2.
braised chicken thigh with celery risotto, roasted carrot, and fennel-yacon salad
Bourgogne Rouge, Jean-Jacques Girard, Burgundy, France, 2010

3.
seasonal fruit shortcake with lemon cream, marcona almonds and honey

 
Available for 5:30, 5:45, or 6:00 pm reservations every day

$30 food, $15 booze

Five & Ten Prix Fixe: January 17th - January 23rd

Menu A

 

1.
shaved celery salad with bistro vinaigrette, shaved oregon truffles, nasturtium, and parmesan
Sancerre, Domaine de la Perriere, Loire, France, 2011

2.
meatloaf with tomato-fennel ketchup, crisp brussels, and whipped parsnips,
Ale, Theakston, ‘Old Peculiar’, Masham, UK

3.
“German Chocolate” chocolate ganache cake, coconut sorbet, caramel and candied pecans


Menu B

1.
salt cod brandade with crostini and shaved fennel salad
Fino Sherry, Cesar Florido, Chipiona, Jerez, Spain, NV

2.
bouillabaisse with tasso ham, Sapelo clams, mussels, calamari, crisp VA flounder, rouille and toast
Coteaux du Languedoc blanc, Chateau La Roque, France, 2009

3.
pavlova with vanilla cream, kiwi, kumquat, banana, pomegranate, and grapefruit

Available for 5:30, 5:45, or 6:00 pm reservations every day

$30 food, $15 booze
 

Five & Ten Prix Fixe: January 10th - January 16th

Menu A

 

1.
grilled squid with orange, watercress, chickpeas, miso, and herbs
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2.
seared VA scallops with roasted cauliflower, pomegranate, fennel, and brown butter
Jasnieres, Pascal Janvier, Loire, France, 2011

3.      
grapefruit chess pie with vanilla cream, poppy, honey and cashew


Menu B

1.
stewed wild mushrooms over toast with fried local egg, sherry vinegar, garlic, and rosemary
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2.
red wine braised pork cheeks with grit custard, braised lettuces, and salsify
Bourgueil, Catherine & Pierre Breton, ‘Trinch!’, Loire, France, 2010

3.
tarragon ice cream with almond brown butter financiers, apple, pear and honey

Available for 5:30, 5:45, or 6:00 pm reservations every day

$30 food, $15 booze
 

Peter Dale at City Grit!

Check out Chef Peter Dale, this year's Food and Wine’s People’s Best New Chef - Southeast and chef/owner of Athens, Georgia’s critically-acclaimed The National, a farm-to-table restaurant serving Southern fare with a Mediterranean twist - in a two-night series at CITY GRIT!

Raised by a Greek father and Ecuadorian mother in Georgia, Peter grew up surrounded by unique flavors and culinary traditions. While he graduated from the University of Georgia with a degree in public relations, he soon decided to pursue his lifelong passion: food.  He began as an apprentice at Five & Ten, and then traveled to Spain, where he interned at Madrid’s famed La Broche. His time cooking and eating in Spain, as well as family heritage, continue to inspire his innovative, globally-minded food. In 2007, we partnered up and opened The National, which has received praise from Bon Appétit, Garden and Gun, Taste of the South, New York Magazine, and Food and Wine.

Peter will be serving a very personal five-course menu inspired by his travels - from Spain to the Middle East, his family’s heritage and his current life in Georgia. The menu will feature Georgia-grown ingredients and flavors inspired by the south and Latin America.

When: Friday, January 11th at 7:30 pm & Saturday, January 12th at 7:00 pm
Where: 38 Prince (between Mott and Mulberry) 
Price: $75, beer and wine available for purchase

Get tickets here.

Five & Ten Prix Fixe: January 3rd - January 9th

 

Menu A

1. shaved local radish on baguette with ricotta, butter, herbs, and buttermilk.

Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
 
2. braised oxtail raviolis with carrot puree, crisp Brussels, and shaved parmesan.
Barbera d’Asti, La Spinetta, ‘Ca’ di Pian’, Piedmont, Italy, 2008

3.  Point Reyes blue cheese with housemade baguette and accompaniments          

Menu B

1. creamy turnip soup with poached lobster, Aleppo, and chervil.
Cava, Conde de Subirats, Penedes, Spain, NV

2.  crisp wild striped bass with stewed local beans, artichoke caponata, arugula, and meyer lemon emulsion.
Godello, Rafael Palacios, ‘Sabrego’, Valdeorras, Spain, 2011

3. Cruze dairy buttermilk panna cotta with streusel, kumquats and oatmeal raisin cookie
 

 

Available for 5:30, 5:45, or 6:00 pm reservations every day$30 food, $15 booze