I wish 3.5 stars were an option. I came here on Saturday night to try out their Restaurant week menu. I have been here several times for their bruschetta, though sadly they have eliminated the filet mignon option. I started with the tuna tar tar with avocado. It was seasoned well and quite enjoyable though I would suggest something other than stale heart shaped water crackers as an accompaniment. I then went with their black risotto (black due to squid ink) with scallops. I very muh enjoyed the dish and thought it was well seasoned. My only complaint would be that cutting sea scallops in half and serving 3 halves, each of which is only seared and seasoned on one side is really a trend that should die never to return. Fans of traditional risotto will find that this risotto is much too thick (think of Wolfgang Puck's outburst on Top Chef a few yrs ago), though truth be told I personally didn't mind the thicker consistency. For dessert, I opted for the bread pudding. I am not much of a sweets person, so I appreciated that the bread pudding was not overly sweet. I would recommend 5th and Wine for a fairly casual dinner. I also appreciated that the waiter didn't try to sell me on the most expensive option of the 3 wines I inquired about.
5th and Wine charged $30 for Restaurant week and it was much more enjoyable than Christopher's and Cork-ambience, service and food.