We opened Five Points in 1999 to fill a gap in the city's restaurant landscape. New York is a wonderful, hectic, crazy place, but we felt it was missing something - we were always looking for a restaurant with top-quality food, attentive but unobtrusive service and beautiful surroundings. We didn't want it to be pretentious and we didn't want it to be expensive. And when we realized it didn't exist, we decided to open Five Points.
Chef/owner Marc Meyer's seasonal menus, infused with Mediterranean flavor, are the heart of the restaurant. Dictated largely by his relationships with local farmers and purveyors, they reflect the best of the season, simply and honestly prepared. But alongside the Pan Roasted Sea Bass or House-cured Pork Chops you'll always find our Char-grilled Burger and Wood Oven Pizzas because we know that familiar foods, excellently prepared, are sometimes what we want to eat the most.
We enlisted Canadian architect Erin Shilliday to design the restaurant in a clean, timelessly stlyled fashion. The restaurant's look - marked by the extensive use of natural woods and accented by a stream running through a hallowed out log down the length of our main dining room - relied heavily on the skill of the craftsmen who helped build it. WE think the hand-hewn quality of the result is something that's conspicuously absent from many contemporary restaurants.