Occupying the space formerly graced by Frisson, the recently opened 5A5 Steak Lounge offers a very different experience from Mortons, Ruth's Chris, Harris' et al.The decor hasn't changed much since 5A5 took residence - still a classy, modern feel, but the food and staff are very different.
The restaurant is named for A5 Wagyu steak imported from Japan. According to their web site, A5 stands for the highest grade of beef in the world - and here I was wondering what all the fuss was about Kobe beef.
The first "5" in the name stands for the 5 senses, although I'm not sure how the last 2 of the 5 (sight, smell, taste, touch and hearing) were delivered. The noise was energetic without being overpowering, but aside from the cutlery and wine glasses I don't remember touching anything.
As it was, I had Australian Kobe, and Lawrence had Buffalo. Both steaks were sensational - perfectly cooked and fabulous with the marble potatoes and spinach. Our appetizers included Beef Tataki - raw beef served in sushi roll style, with rice, sliced avocado and Ponzu sauce.
I really should have got our server's name, because she did an excellent job.
The other diners complemented the brothers Page - elegant, good-looking and fashionable.
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