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

Five & Ten Prix Fixe: December 20th - January 2nd

Menu A

1.
Cured NC trout with smoked roe, shaved fennel, kohlrabi, sesame, frisee, and sorrel
Vinho Verde, Quinta da Aveleda, Portugal, 2011

2.
Winter vegetable risotto with sumac crema, and red wine poached egg
Greco, Librandi, Ciro, Calabria, Italy, 2011

3.
Chocolate and coconut sorbets with marcona almonds and caramel

Menu B

1.
Chopped salad with local lettuces, egg, salami cotto, feta cheese, and pickled peppers, radish, and cucumbers
Rosé, Chateau Unang, Ventoux, France 2011

2.
Torchetti pasta e fagioli with stewed bacon, tiger eye beans, and Parmesan
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2009

3.
Seasonal fruit shortcake   vanilla bean cream and honey

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

Five & Ten Prix Fixe: December 13th - December 19th

Menu A

1.
anchovies with romesco, marcona almonds, toast, and olives
Fino sherry, Cesar Florido, Chipiona, Jerez, Spain, NV

2.
fettuccine with seared rapini, chili flake, olive oil, parmesan, and shaved guanciale
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

3.
5 spoke creamery Talcott cheese with housemade baguette and accompaniments


Menu B

1.
Purple sweet potato soup with apple, crème fraiche, and sumac
Rye Pale Ale, Terrapin, Athens, GA

2.
rabbit ballotine with parsnip puree, sour cabbage, roasted carrots, and mustard jus
Bourgogne rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2009

3.
Financier cake with mint sherbet, honey and marcona almonds

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

Five & Ten Prix Fixe: December 6th - December 12th

Menu A

1.
endive, kumquat, and mache salad with hazelnut vinaigrette, and shaved parmesan
Verdeca, Li Veli, ‘Askos’, Valle d’Itria, Puglia, Italy, 2011

2.
fried Ashley Farms chicken breast with roasted cauliflower puree, wilted spinach with benne, pickled okra, and nasturtiums
Etna Rosso, Terre Nere, Sicily, Italy, 2011

3.
peanut butter and chocolate tart

Menu B

1.
peeky toe crab cake with remoulade, watercress, and radish
Ale, Lagunitas Brewing Co., ‘Little Sumpin’ Sumpin’ Ale’, Petaluma, CA

2.
La Quercia wrapped NC trout with sea island red pea hoppin’ john, celery salad, and hot sauce emulsion
Riesling, Kerpen, Mosel, Germany, 2011

3.
grapefruit champagne sorbet with plugra butter cake


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