"In a space that makes sly allusions to the fern bars of the 1970s, A5 doesn’t look like your typical chophouse. That’s because it isn’t. While the menu’s still centered on steaks, they’re surrounded by starters, sides, and sauces that showcase the kitchen’s creativity (and penchant for Asian cuisine): The beef tartare katsu sando is a cult favorite, as is the bacon-kimchi fried rice, while nuoc cham hollandaise and kanzuri, a Japanese black garlic–chili sauce, will spoil anyone for bordelaise and béarnaise." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
Ruth Tobias
