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Five Crowns Restaurant Review: An English cottage exterior gives way to an interior with a newfound sense of vibrancy, brought about by brighter illumination, a lightened furniture scheme and an emphasis on the elegant patio. Executive chef Greg Harrison, who has worked with Michael Mina and Masaharu Morimoto, brings the type of forward-thinking acumen that is necessary and welcomed at this OC landmark that could otherwise get away with coasting on past laurels. Starters such as the sweet and smoky prosciutto-wrapped scallops with corn salsa or the dense, creamy lobster bisque with Vidalia onion foam display a commitment to dishes that are carefully constructed to promote harmonious flavors and textures. Mains further highlight this craftsmanship through entrées like the crispy yet succulent Jidori chicken and the juicy grilled Berkshire pork chop served with whatever the farmers market dictates that week. Of course, the restaurant’s classic prime rib is still offered, complete with the traditional trimmings. A rotating assortment of desserts, such as the lemon buttermilk steam cake or the dark chocolate soufflé, is prepared with care. One thing that hasn't changed is the first-rate list of globally sourced wines, which is deep yet accessible. And as with any good old English building, a resident ghost reportedly stirs up trouble on the second floor.