Here’s The Beef
Friday is prime rib night at 5 Point Public House Oyster Bar.
By Jan Walsh
5 Point Public House Oyster Bar is famous for their oysters on half shell, baked, and fried. After all, it is the sister restaurant to Ocean Restaurant, situated next door in 5 Points. Restauranteur, George Reis is the owner and executive chef of both. In addition to fish and seafood from across the globe, you can also get one of the best steaks anywhere at Ocean. And I expect that 5 Point will be known for its Friday night prime rib soon. This month Reis started the prime rib as a Friday night early special. It has sold out each week. So, we made reservations for 5:00 tonight.
We arrive to a valet and our window booth waiting. The cocktail menu tempts. It is a chilly night, so the Hot Buttered Rum it is. We also order a Coconut Espresso Martini. The warm mug of hot rum also includes hot milk, rum batter, whipped cream, and is dusted with cinnamon. The espresso is a memorable, dark yet delicate drink of coconut, espresso, Bailey's, and Kahlua.
For starters we share the 5 Point Hummus board. Accompanying the tangy and savory umami flavored paste, are fresh celery and carrots, crunchy crostini, and divine rosemary lemon olives. I would come here for these olives!
For entrees, Kev came for the Prime Rib. And I opt for the Charred Brussels Flatbread (they had me at “duck fat charred) and Greek Salad. Ocean is famous for a similar Greek salad, so I was anxious to try 5 Point’s version. George arrives with the server and our entrees. He is doing a due diligence double check that I am not allergic to sesame seeds, which I am not, because they are in the flatbread. Kev’s prime rib is cooked to his order served in its natural au jus. It is well marbled, juicy, and so tender he does not even need the steak knife provided. A dinner knife easily cuts this thick cut of prime beef. The prime rib is served with a comforting bed of creamy mashed potatoes, gorgeous grilled asparagus, and a fab and flaky dinner roll for dipping in the jus. Highly recommended! This Friday night special may become habit forming.
My earthy taste of autumn flatbread is topped with Brussel sprouts charred in duck fat, ricotta, and shaved fennel salad. Its deep flavors compliment by contrasting to the light, colorful salad. The salad has the same flavor profile and textures as Ocean’s minus the fried feta. This beauty is a mix of romaine lettuce, shaved red onion, Kalamata olives, diced tomatoes, and fresh pungent feta tossed in a red wine vinaigrette.
For dessert we share a thick, tall slice of Pumpkin Cheesecake. The cake has chocolate crust below, glazed with chocolate atop, and served alongside fresh whipped cream. If this cheesecake could speak, it would say, “It’s fall, ya’ll!” Fresh pumpkin and nutmeg notes are accented by the chocolate and cream, making for a delightful dessert.
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