emilie_OAK:
Executive Chef Banks White, FIVE restaurant, Berkeley, CA
emilie_OAK:
FIVE restaurant interior, Berkeley, CA
emilie_OAK:
cocoa-chile rubbed pork tenderloin (house-smoked bacon, true southern grits, brussel sprouts, pork jus), $24
emilie_OAK:
Three French Hen-nessey
emilie_OAK:
A festive table at FIVE, Berkeley, CA.
emilie_OAK:
baby beets (satsumas, heirloom chicory, avocado, fennel, sonoma goat cheese, cashews, citronette), $10
emilie_OAK:
FIVE restaurant bar, Berkeley, CA
emilie_OAK:
The Pear Tree
emilie_OAK:
The chandelier at FIVE restaurant, Berkeley, CA.
emilie_OAK:
big eye tuna tartare (fresh coriander salad, pickled beech mushroom, lotus root, avocado), $13
emilie_OAK:
Four Calling Birds
emilie_OAK:
The FIVE bar, Berkeley, CA
emilie_OAK:
chocolate crema (persimmons, plum jam, chantilly whipped cream), $8