A good dinner at number5kitchen. They are now open for dinner on Saturdays as well.
Pork two ways- loin and belly. The loin was juicy and tender, and the belly was rubbed with rosemary and fennel on one side and slightly ‘hardened’. Best bite of the plate. The bagna cauda sauce with anchovy was smoky and delicious. The Jimmy Nardello pepper was sweet. This was an enjoyable dish.
The wild mushroom pasta had a pasta with a tarragon that gave it a perfumey aroma. The noodle was a bit soft, tough.
