5 Points

Five Points chef/owner Marc Meyers has been turning out New American cooking with a strong Italian accent and a strong dependence on NYC’s Greenmarkets since long before the term “market-driven cuisine” was coined. The menu changes nightly, but the wood oven is always producing a seasonal pizza, a perfectly roasted whole fish, a robust and comforting pasta al forno, and there’s always a great burger. There’s also a terrific wine list and a large, accommodating bar where the seasonal martinis are half-price from 5 – 7, along with local oysters for a dollar apiece.