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Number 5 Restaurant  - A Shining Beacon in the Triple Cities

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Photo by Aidan Grant

By Doug Singer

It was 1897 when Fire Station Number 5 was completed. The rear portion of the building housed the horses used in pulling the fire wagons and the front was for the firefighters. For 75 years they bravely and faithfully served the South Side of Binghamton, New York, but in the early 70′s, Engine House Number 5 was purchased at auction by an Ithaca developer. The property was transformed from a firehouse to a restaurant and in 1978, Jim McCoy purchased the property and developed it into the Number 5 Restaurant that stands there today. 
Number 5 has had a loyal following for many years and in 1998, the property was declared a local and state landmark. But our trip to Binghamton was not to discover the history of this establishment, rather understand why the Number 5 has been the premier restaurant of the Southern Tier for decades.
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The warmly lit dining room provided the perfect environment to sip one of the best martini’s I have had in quite some time. That’s the thing about the martini, it is so simple that it is easy to do it wrong—counterintuitive for certain, but certainly true. 

With spirits heightened we tiptoed into the shallow end of our dining experience with the Jumbo Lump Crabmeat Cocktail (Maryland jumbo crab, cocktail sauce, remoulade) and the Tuna Tartar (diced Ahi tuna, capers, shallots, chives, chili oil, wonton chips). These two dishes set the bar rather high and articulated a level of freshness and execution that would be a prevailing theme throughout the evening. ​
Next up was the Bar B Que Shrimp (smoked bacon, house BBQ sauce, and crispy bread) and the Grilled Scallops (honey bourbon glaze, crumbled bacon, green onion, asiago). A southern charm shone through on this duo and set the stage for the upcoming entrees. 

The delivery of the Prime Porterhouse (22-24 oz served with a trio of sauces: charred pepper steak sauce, classic béarnaise, and homemade bordelais) was a deep dive into chared meaty goodness and was cooked to absolute perfection. The sauces created a symphony of flavors for the palate that was truly memorable, but let’s not forget the sides. The Sautéed Mixed Mushrooms, Lobster Mac N Cheese and Sautéed Spinach & Garlic expertly kept pace and was enough to have us send up the white flag. 

Number 5 Restaurant is kicking it old school for certain, but doing it just right. With a warm ambiance, attentive staff and a well-fortified wine list, you are certain to leave with a smile on your face.

​www.number5restaurant.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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