For 14 years The Fifth Floor welcomed locals and guests of the Palomar Hotel, earning heaps of praise for its prix fixe menus and celebrated wine list. But nothing in SOMA is forever. Now the white tablecloths and marble bar top have been replaced with a steam-punk theme (think lots of exposed piping, sculptures of welded gears on the wall, dark-stained hardwood bar), and chef David Bazirgan has reimagined his menu, focusing on playful and fancy bar food such as fried lamb belly buns, charred octopus and a 40-day dry-aged rib eye. To complement the space, Brian Means has transformed the bar program, creating a 31-page spirits list as well as an always-changing array of seasonal cocktails. The highlight of the program is the whiskey selection, some 476 bottlings, including multiple vintages of George T. Stagg and several rare bottlings from Bruichladdich. There is also a page of vintage Armagnac, all available in one-ounce pours.
This review appears in the print edition of the October 2014 issue. Like what you just read? Subscribe now.
This story appears in the print issue of October 2014.
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