Fodor's Expert Review Five and Ten
This cozy yet sophisticated restaurant put the Athens culinary scene on the map almost two decades ago with Chef Hugh Acheson's inventive cuisine that blends European technique with down-home Southern cooking. Acheson, an Ottawa native, honed his culinary skills in classical French kitchens in Ontario and San Francisco before settling in Athens. His cooking has garnered numerous regional and national accolades, including a James Beard Award. Five and Ten’s seasonal menu draws from local sources and includes updated Southern classics such as pimento cheese with bacon marmalade; veal sweetbread with Red Mule grits custard and succotash; and Lowcountry Frogmore stew with shrimp, andouille sausage, potatoes, and corn in a tomato-leek broth. There's also a prix-fixe menu available. Sunday brunch is served 10:30 to 2.
1073 S. Milledge Ave.
Athens, Georgia 30605, USA
- Chef-driven menu focused on local, seasonal ingredients
- Romantic old-house setting