Number 5 Restaurant - A Shining Beacon in the Triple Cities
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.
|
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
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
