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The Fifth Grill Restaurant Review: The entrance to this glamorous spot is off of an alleyway, through a pulsating nightclub and up the freight elevator of the former warehouse. From there, you step into a chic, candlelit room with a long bar, pale wood details and white tablecloths. Chef Jay Suppiah is in the kitchen. Breads are baked daily, all soups and sauces are made in-house, and fries are hand-cut. Newfoundland crab cake is delicate and fresh with a crispy exterior. Wild mushroom risotto with shaved Parmesan and truffle oil is expertly cooked; 30-day dry-aged rib-eye and filet mignon arrive juicy and rare on request. This predominantly meat and seafood focused menu is complemented by a variety of accompaniments, including foie gras, chimichurri, peppercorn and classic bordelaise. For something decadent, try the Fifth's poutine, fries topped with lobster, lobster sauce, shrimp and cheese curds. Desserts stick to the classics, such as house-made ice cream. Wines are mainly of French and Californian origin, though they're augmented by a handful of Italian, Canadian, Australian and other new-world bottles.