photo: Christina Mitchell
Five Restaurant had a party last week to introduce the new cocktails, new menu and new chef. After 26 years experience including time in Paris and San Francisco (most recently Boulevard), Stephane Tonnelier is now cooking in Berkeley. A friend and I camped out at the bar and tasted all of the cocktails and all of the passed appetizers – all in the name of research. We noticed French and Asian influences in several dishes and almost everything we tasted made us want to place an order. Some of our favorites were the crispy White Truffle Goat Cheese and Chioggia Beets, wrapped in Prosciutto, the savory Wild Boar Risotto Arrancini, the spicy Mini Asian Meatball, Sriracha Dip, Pickled Carrots and Cilantro, the crunchy Homemade Chicharones, Tomatillo Sauce and Spicy Popcorn Dust, the smooth as silk Eggplant Mousse, Romaine lettuce and Fresh Confit Ahi Tuna, and the chilled Poached Prawns, Mango Peach Salsa, Green Papaya Salad and Coconut Milk Broth. My favorite spirit these days is bourbon, but surprisingly, the bourbon cocktail was not my favorite. Instead, I liked the Moulin Rouge (calvados, lime, raspberry, ginger beer), which was bold and tart and the Aberdeen (scotch, lemon, orgeat, drambuie), which was light and refreshing. As far as I’m concerned, Chef Stephane is a welcome addition to the sunny side of the bay and I’m looking forward to what he comes up with next!
2086 Allston Way, Berkeley
Christina Mitchell
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