 THIS RESTAURANT IS TEMPORARILY CLOSED Fives Restaurant Review: FIVES IS CURRENTLY CLOSED FOR REFURBISHMENT Climb the grand staircase that leads to The Peninsula's showcase restaurant. Chef Thomas Piede impresses with his résumé. He's formerly of Gotham Bar & Grill, Aureole and Le Cirque, and here at Fives creates what he calls "Contemporary American" cuisine, though diners should anticipate an Asian twist. Many of the dishes are prepared with a light hand, like the miso-marinated black cod or the hamachi carpaccio. Heartier menu items await as well. Take the foie gras, for instance, which is seared and accompanied by Asian pear and dried cherry. The Bar at Fives boasts its own menu, serving artisanal cheeses like Swiss Hoch Ybrig and simple finger foods like duck quesadillas, crab cakes and artfully presented canapés and sushi rolls. Pastry chef Larry Lopez creates a silky panna cotta served with stewed strawberries with the slightest hint of sweetness. Lopez has a way with mignardise, too. His chocolates are rich and velvety. If you decide to check in, then room service is a must. Piede's playful versions of New York classic foods on his “snacks & the city” menu tempt. His takes on fresh baked pretzels with spicy mustard or a 55th Street vendor hot dog with relish will keep you from ever leaving the hotel.
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