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The Fifth Grill Restaurant Review: An alleyway leads to the entrance of this glamorous spot, 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 Brad Livergant 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. Try the porcini tagliatelle with shaved Parmesan and balsamic brown butter; 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 sauces, including chimichurri, peppercorn and bordelaise. Desserts stick to the classics, such as vanilla panna cotta or the “Fifth Sundae” that includes candied pecans, strawberry and chocolate sauces, as well as chocolate chip cookie. Wines are mainly of French and Californian origin, though they're augmented by a handful of Italian, Canadian, Australian and other new-world bottles.