Fifth Floor Review
A clubhouse for well-off diners, this swanky spot is tucked away in the Palomar Hotel. The kitchen has seen toques come and go in the last few years, but at least they've always been talented. And the latest to take the helm is chef David Bazirgan, bringing modern techniques and exciting ingredient combinations to the forefront. Dressed up in sandy beige walls, hardwood floors, sleek dark-wood tables, and modern club chairs, the dining room sets a stylish backdrop for Contemporary American dishes like geoduck, surf and razor clam ceviche, uni flan, Brillat-Savarin ravioli, and tamarind-laquered duck breast. You can order dishes à la carte, but the menu is structured as a five-course affair ($95). The extensive wine list is also of note. If you want to dial down the expense, enjoy a burger or the excellent charcuterie plate in the more casual lounge next door to the dining room, along with well-made cocktails.
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