Photo: Five Acres
Five Acres, a new seasonal restaurant from chef Greg Baxtrom (Olmsted, Maison Yaki and Patti Ann’s), is now open on the Rink Level at Rockefeller Plaza, joining other A-Listers like the King Team at Jupiter and Naro from the folks behind Atomix.
Baxtrom, whose fine dining background includes stints at Alinea, Blue Hill at Stone Barns, Per Se & others is showcasing those techniques at Five Acres named after his family’s five-acre farm outside of Chicago. The open-air restaurant features lots of lush greenery and natural materials throughout.
The vegetable-forward menu is guided by the seasons with playful dishes like Shrimp Cocktail with French Blue prawns wrapped in feuille de brick and served with cranberry cocktail sauce; Bread Service with seasonal butter, beet purées and fresh herbs; and Delicata Squash Vase with whipped ricotta, prosciutto chips, market greens and apples.
Appetizers include Tuna Tartare with leche de tigre; Crab Cake with bruleed bone marrow aioli; Kohlrabi “Fettuccine” Alfredo with clams and basil; and Beef Tartare with soft scrambled eggs and crispy potato. Mains include the Lobster Trio with butter poached lobster, lobster crackers and coral aioli, and lobster mushroom pierogies with saffron and vanilla emulsion. Desserts from Pastry Chef Alessandra Altieri (Bouchon Bakery and Per Se) include Chocolate Custard with Huckleberry and Mint, Coconut-Lime Churros, and S’mores.
Cocktails keep the emphasis on seasonality with drinks named after city landmarks like The Arsenal with Perry's Tot Navy Strength Gin, manzanilla, vermouth blanc and orange bitters; and Bethesda Terrace with Breuckelen Local Rye, Calvados, sloe gin and rosemary.
For more information, visit fiveacresnyc.com