The Fifth
[?]
416-979-3005
w: http://www.thefifthgrill.com/
In warmer months, this steakhouse-cum-supper club offers the city’s most romantic terrace: couples canoodle by candlelight while old friends catch up over three-olive martinis. (The patio is still open in winter, though it’s wrapped in plastic and a little drafty.) While the setting and attentive service still make for a nice night out, the food is a far cry from the glory days under early chefs Didier Leroy, Marc Thuet and J.P. Challet. Under the latter, the crab cake was a glorious crustaceous fritter that all others should be measured against; today it is a barely crisped puck of soggy crab salad. USDA Prime flatiron is full of beefy flavour, but it’s cooked on the rare side of medium-rare, exacerbating the chew factor. The kitchen shines brightest at dessert, with a terrific tarte tatin of soft caramelized apples, the flakiest of puff pastry and a scoop of prune Armagnac ice cream that’s like rum raisin to the power of 10. Mains $26–$47.
Profile by Client (Description)
Category Features
Vegetarian: Yes
Bring your own bottle: Yes
Outdoor Dining: Yes
Price Range: Dinner for more than $130
Editor's Star Rating: 1.5
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