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5 O'Clock Bistro Restaurant Review: Guests enjoy simple, well-prepared dishes inspired by European classics at David Ross and Barbara Howard's intimate bistro. But you'll also find some popular regional selections, such as shellfish and grits and house-made pimento cheese, both straight out of the Southern repertoire. Mains are appropriately portioned; we enjoyed a duck breast cooked to medium rare with a side of Swiss chard and a clutch of roasted fingerling potatoes. Find final comfort in a judicious portion of crème brûlée that will have you licking your spoon, loathe to miss even the smallest bit. The wine list features well-known American labels, but gems lurk among the Old World offerings, such as a lovely Chinon (made from Cabernet Franc) that pairs beautifully with the duck breast. For Masters week, the regular menu is suspended and a special menu rules. The 2015 Masters week menu will offer the shellfish and grits and an all-surf halibut and lobster tail combo, among other choices. After Masters week, the regular menu resumes.