Recommends

pjamin

Joined 8 years ago

Great changes !. The Fifth floor has changed its chef and manager, rehauled its menus and set an emphasis on client service. The new combination is much more suitable for a romantic experience. We chose the degustation+wine pairing. The inovation is that there are two different menus served for you and your companion. Thus bringing a new dimension to this experience. Please, if you are an "all-you-can-eat" person, you are not the right patron for this place.

Recommends

patrickwang

Joined 8 years ago

A classic only improving with age.... I have enjoyed eating at The Fifth Floor since it opens seemingly years ago. Now with Melissa Perello, this place has only aged like fine wine: smoothly and gracefully. The service still remains impeccable, the food is world class, and the wine list is beyond description. Go here, and go often.

Recommends

tuesdaylu

Joined 8 years ago

Loved the Chef's tasting menu with wine pairings. Great for a special occasion - a bit pricey but very enjoyable. The presentations are not only delicious but serve as wonderful conversation pieces. Recommended.

Recommends

marlinmarin

Joined 8 years ago

What an experience!!!. I went with my boyfriend the other night, and the seven course chef's tasting menu was the best that I've ever had in my life! I recommend doing it with the wine pairing - an magical and memorable experience all around! The staff was attentive, the ambience was exquisite, and the food the best in the city.

Doesn't Recommend

rebeccajking

Joined 9 years ago

Technique over Taste. When presented with the menu it was rather difficult to choose an appetizer and entree which would seem to complement one other. Each dish was so complicated and elaborate that it was hard to imagine pairing with anything else on the menu. When the food arrived at the table the presentation was quite dramatic, and while spare, it was very attractively arranged. However, I felt like the presentation, the exoticness (is that a word?) of the ingredient combinations and the elaborate arrangements, while remarkable and laudable, all detracted from the actual food itself. The flavor and taste of the food seemed to take a backseat to the presentation. While the food was mostly pleasant, I have enjoyed much more simply prepared food for significantly less expense that had much more sofisticated, nuanced and developed flavor. It was a lot of flash and not that much substance.