Avenue 5 Restaurant & Bar Closed in 2013


 

For a number pof years this was the official website for Avenue 5 Restaurant & Bar in San Diego.
The restaurant closed in 2013.
Content is from the site's archived pages and other outside sources offering a glimpse of the food and drinks this restaurant offered its customers.

Ave 5 Restaurant & Bar
2760 5th Avenue
San Diego, CA 92103
Ph: (619) 542-0394
E: info@avenue5restaurant.com

HOURS
DINNER: Mon-Sun 4pm-close
BRUNCH: Sunday 10am-2pm

 

Avenue 5 Closing, Will Reopen As Tapas Restaurant

by Candice Woo Apr 3, 2013/ sandiego.eater.com

After six years in business, Avenue 5 Restaurant & Bar is closing. The Bankers Hill neighborhood eatery announced on their Facebook page that this is their final week in operation; their last service will be brunch on Sunday, April 7.

Chef-owner Colin MacLaggan, a native San Diegan and graduate of Le Cordon Bleu Culinary Institute in London, hints at a new project, so stay tuned.

As for what's next for the 5th Avenue location? A couple of tipsters have shared that the keys are being handed over to Ingrid Croce, who is expanding her restaurant holdings and may be opening a tapas-focused eatery in the space later this year.

 

Ave 5 Restaurant and Bar

Ave 5 Restaurant and Bar, San Diego,  modern American style of cuisine, a top destination restaurant of  mid town San Diego, Ave5 is centrally located on 5th Ave, in  Bankers Hill with a warm and welcoming atmosphere. Located one mile north of the historic Gaslamp Quarter, two miles east of San Diego Airport and walking distance to Balboa Park, museums, theaters, and local farmers markets.

Our menus are inspired by seasonal ingredients and incorporate modern American cuisine with a French flair. Nearly all of the produce, meat, and fish is farmed or harvested in a sustainable manner.

Please note that these are sample menus and may not reflect what is currently available at Ave5.

Ave 5 Restaurant has raised the bar for craft cocktails in San Diego. Ave 5 has been dubbed a “molecular bar” because of the scientific approach we take in building a drink.  Creative, refreshing and wonderfully inventive, Ave 5’s libations delight with details like homemade tonics, flavor-infused syrups and unique techniques.

DRINK MENU: 

WINE

Champagne / Sparkling

PIPER HEIDSIECK “CUVEE” BRUT, REIMS FRANCE NV 65
CHARLES HEIDSIECK BRUT RESERVE, RIEMS FRANCE NV 96
SCHRAMSBERG BLANC DE BLANC, NAPA 06’ 14 | 56
BELE CASEL PROSECCO, MONTELLO E COLLI ASOLANI ITALY NV 10 | 38

Sauvignon Blanc

THE CROSSINGS, AWATERE VALLEY NEW ZEALAND 09’ 9 | 29
LES BELLES VIGNES, SANCERRE LOIRE VALLEY FRANCE 07’ 42
KIM CRAWFORD, MARLBOROUGH NEW ZEALAND 09’ 39
MANIFESTO, NORTH COAST NAPA 08’ 8 | 32
HALL, NAPA VALLEY 08’ 38

Chardonnay

FLOWERS, SONOMA COAST 07’ 80
SONOMA CUTRER, SONOMA 08’ 45
HOOPLA, YOUNTVILLE NAPA VALLEY 07’ 10 | 39
STAGS’ LEAP, NAPA 08’ 47
PAUL HOBBS CHARDONNAY CROSSBARN, SONOMA COAST 09’ 46
CHATEAU POUILLY, POUILLY-FUISSE FRANCE 06’ 59
EVE, COLUMBIA VALLEY WASHINGTON 07’ 10 | 40
WIENS FAMILY CELLARS, TEMECULA VALLEY 06’ 30

Whites of Interest

MASI MASIANCO PINOT GRIGIO/VERDUZZO, VALPOLICELLA ITALY 07’ 38
DON OLEGARIO ALBARINO, RIAS BAIXAS SPAIN 07’ 45
WHITE PRESSED PINOT NOIR, SPATBURGUNDER RHEINHESSEN GERMANY 08’ 48
SUSANA BALBO TORRONTES, SALTA ARGENTINA 09’ 8 | 32
ANGELINE GEWURZTRAMINER, MENDOCINO COUNTY 06’ 28
LETH GRUNER VELTLINER, WAGRAM AUSTRIA 08’ 42
TRIENNES VIOGNIER SAINTE-FLEUR, PAYS DU VAR FRANCE 08’ 10 | 40
MARC BREDIF CHENIN BLANC, VOUVRAY FRANCE 07’ 42
THANISCH 1648 TROCKEN RIESLING, QUALITATSWEIN GERMANY 06’ 39
AL VERDI PINOT GRIGIO, TERRE DEGLI OSCI ITALY 09’ 7 | 28
CHATEAU CAMPUGET ROSE, COSTIERE DE NIMES FRANCE 08’ 8 | 28

Pinot Noir

FOLEY ESTATE, SANTA RITA HILLS 07’ 60
MAC MURRAY RANCH, SONOMA 08’ 11 | 45
GEVREY-CHAMBERTIN CLOS PRIEUR, DOMAINE ROY MARC BURGUNDY FRANCE 03’ 105
CARGASACCHI, SANTA RITA HILLS 06’ 91
EXPRESSION 44, EOLA-AMITY HILLS OREGON 07’ 69

Merlot

SWANSON VINEYARDS, OAKVILLE NAPA VALLEY 05’ 60
WHITEHALL LANE WINERY, NAPA VALLEY 06’ 58
SEAN MINOR, NAPA VALLEY 07’ 10 | 38
VIU MANENT ESTATE COLLECTION, VALLE DE COLCHAGUA CHILE 09’ 8 | 32

Cabernet Sauvignon

SEQUOIA GROVE, NAPA 05’ 80
SILVERADO, NAPA 06’ 78
ALEXANDER VALLEY VINEYARDS, ALEXANDER VALLEY 07’ 10 | 38
HESS COLLECTION, MOUNT VEEDER NAPA 06’ 87
SPRING MOUNTAIN ESTATE RED, NAPA 05’ 95
HEITZ CELLAR, NAPA 05’ 72
MAURITSON, SONOMA COUNTY 07’ 59
JOSEPH PHELPS VINEYARDS, NAPA VALLEY 06’ 95
CHATEAU HAUT-COLOMBIER PREMIERES COTES DE BLAYE, BORDEAUX FRANCE 06’ 12 | 46

Reds of Interest

TIKAL PATRIOTA MALBEC/BONARDA, MENDOZA ARGENTINA 07’ 50
CRIOS SYRAH/BONARDA, MENDOZA ARGENTINA 08’ 9 | 32
RIVOLA TEMPRANILLO/CABERNET, RIBERA DEL DUERO SPAIN 07’ 9 | 35
RODA II TEMPRANILLO, RIOJA SPAIN 03’ 90
FALESCO VITIANO CABERNET/MERLOT/SANGIOVESE, UMBRIA ITALY 07’ 40
MICHELE CHIARLO BARBERA D’ASTI, PIEDMONT ITALY 06’ 35
SAIA NERO D’AVOLA, SICILY ITALY 05’ 70
URRACA PRIMERA RESERVA MALBEC/MERLOT ARGENTINA 05’ 40
LA POSTA MALBEC, MENDOZA ARGENTINA 08’ 9 | 45
EASTON ZINFANDEL, AMADOR COUNTY 08’ 10 | 39
CROGNOLO SANGIOVESE/MERLOT, TUSCANY ITALY 07’ 85
PRIMUS CABERNET/SYRAH/MERLOT/CARMENERE COLCHAGUA VALLEY, CHILE 06’ 31
CHATEAU MONTELENA ZINFANDEL, NAPA VALLEY 07’ 55
FIELD RECORDINGS PETITE SIRAH, RED CEDAR VINEYARD PASO ROBLES 07’ 54

Dessert Wines

CHATEAU DE MALLE SAUTERNES, SAUTERNES FRANCE 03’ 11
ROYAL TOKAJI, HUNGARY 00′ 11
P.J VALCKENBERG MADONNA ICE WINE, RHEINHESSEN GERMANY 05′ 60
FONSECA PORT BIN 27 7 glass
FONSECA PORT 10 YEAR 9 glass
TAYLOR FLADGATE TAWNY PORT 20 YEAR 14 glass
TAYLOR FLADGATE PORT 2000 LBV 6 glass

BY THE GLASS

SCHRAMSBERG SPARKLER 14
BELE CASEL PROSECCO 10
THE CROSSINGS SAUVIGNON BLANC 9
MANIFESTO, SAUVIGNON BLANC 8
HOOPLA CHARDONNAY 10
EVE CHARDONNAY 10
SUSANA BALBO TORRONTES 8
TRIENNES VIOGNIER SAINTE-FLEUR 10
AL VERDI PINOT GRIGIO 7
CHATEAU DE CAMPUGET , ROSE 8
MAC MURRAY RANCH PINOT NOIR 11
SEAN MINOR MERLOT 10
VIU MANENT ESTATE COLLECTION MERLOT 8
ALEXANDER VALLEY VINEYARDS CABERNET 10
CRIOS SYRAH/BONARDA 9
RIVOLA TEMPRANILLO/CABERNET 9
LA POSTA MALBEC 9
EASTON ZINFANDEL 10

BEER

SPATEN PREMIUM 5
HEINEKEN LAGER 5
ALLGASH WHITE 5
MURPHY’S STOUT 5
HOFBRAU ORIGINAL 5
AMSTEL LIGHT 5
STELLA ARTOIS 5

Longnecks (22 OZ)

LIGHTNING BALTIC PORTER 14
ALESMITH BREWING COMPANY “X” 10
ALESMITH BREWING COMPANY ANVIL ALE 10
STONE INDIA PALE ALE IPA 10
MISSION BREWERY HEFEWEIZEN 10

Draft

LIGHTNING ELEMENTAL PILSNER 6
AIRDALE AFTERBURNER AMBER ALE 5

SPECIALTY COCKTAILS

Rose Petal Martini
Vodka, Strawberry-Rose Reduction Syrup, Lime Juice, Prosecco 9

Avenue 5
Vodka or Gin, House made Blueberry Tonic 9

Purple 75
Gin, Crème de Violet, Lemon

Juice, Sparkling Wine 10
Cotton Candy Cuban

Dark Rum, Mint, Sparkling
Wine, Lime juice, Raw Sugar Fairy Floss 9

P’s & Carrots
Tequila, Peach, Passion Fruit, Carrot, Lime Juice 10

Cranberry Mojito
Cranberry infused rum, Mint, Lime Juice 9

Falernum Smash
Spiced Rum, House made Falernum, Lime, Soda 9

Deville Martini
Vodka, Fresh Raspberries, Lime Juice 10

 

 

With the best food and bar in the neighborhood, Ave 5 Restaurant and Bar is the perfect spot to enjoy a creative cocktail, a craft beer or a bottle of wine from our extensive international list to be paired with the many seasonal delights created by Chef Colin MacLaggan.  Pull up a seat, relax and join the friendly crowd.

 


 

DAILY DEALS

MONDAY – 3 Course Sunset Menu – $25   all night

TUESDAY – 1/2 price appetizer with purchase of  1 other appetizer

WEDNESDAY -  no corkage, bring your best or worst wine

THURSDAY – beer night , all $3

FRIDAY – house infused cocktails, $7

SATURDAY – all night happy hour

SUNDAY – Sunday BloodyMary Sunday, $5 , industry night as well

 

 

 

 

 


 

With a heart-of-town location in charming Bankers Hill, Ave5 Restaurant and Bar makes hosting a special occasion or meeting easy and enjoyable. The restaurant can accommodate  guests for lunch,brunch, dinner or cocktail functions. Our chef will compose special menus that suit the moment, from cocktail reception fare to full-course dinners, always enjoyed at a leisurely pace.  Our well-trained staff prides themselves in providing personalized, professional service. Every private event at Ave5 is customized to meet the needs of the client by working directly with chef-owner, Colin MacLaggan and his team



 

Room Shot
Super $7 Menu

Cheese a la Carte

Humbolt Fog
goat milk cheese from the Arcata, Ca

 Spanish Manchego
sheep milk cheese from La Mancha

  French Brie
cows milk, from the Franche-Comte region

Cured Meat a la Carte

Domestic Prosciutto
pork thigh 300 day dry cure

Soppressata Toscana
hard dry salami

 Dry Cured Calabrian Capocollo
made from pork shoulder and neck

Small  Plates

House Made Yukon Chips
warm blue cheese

Crostini Trio
mushroom, tapenade, grilled vegetable

 Warm Artichoke Spread
cream cheese, grana, spinach, toast

Mediterranean Style Calamari
white wine, capers, lemon juice

Garlic Shrimp
butter, lemon juice

 Raw Kale Salad
chipotle vinaigrette, parmesan crisp

Escargot
brandy, mushrooms, puff pastry

 Chicken Liver Mousse
gerkins, toast points



Restaurant Week 2012

RESTAURANT WEEK

SEPTEMBER 16 – 21, 2012

$30

STARTERS

Short Rib Lettuce Wraps

feta cheese, pear compote, Asian slaw, smoked honey vinaigrette

Grilled White Corn Soup

avocado salsa, ancho puree

Organic Kale Salad with Aged Parmesan

chipotle vinaigrette, toasted parmesan crisps

ENTRÉE

Sesame Crusted Samoan Tombo

Asian slaw, ginger cream, wasabi tobiko, pickled ginger

Classic Avenue 5 Burger

cheddar cheese, pickled onions, salad & fries

Espresso Rubbed Tri-tip

summer baby vegetables, colcannon, Maderia & mushroom glaze

DESSERT

Guava Sorbet

tropical fruit, vanilla tuile cookie

Ave 5 Flourless Chocolate Cake

Grand Marnier macerated berries, rosemary cream

Ave 5 “S’more” w/ Peanut Butter Powder

graham cracker cake, crunch crusted chocolate ice cream, marshmallow

$20 - wine paring option

(2 wines by the glass and 1 dessert wine)

 



 

Mike Yen's Modernist Bloody Mary at Ave 5 in San Diego

by ERIN JACKSON / drinks.seriouseats.com

[Photographs: James McClelland and Erin Jackson]

With Mike Yen behind the bar at Ave 5, strange and wonderful things are happening. In addition to cranking out killer cocktails, he has created a collection of intriguing molecular interpretations of classic drinks like the bloody mary, mojito, and bellini.

The bulk of Yen's bartending experience is in upscale La Jolla bars and restaurants, including a stint at Nine-Ten, where he learned from Chris Bleidorn, formerly of Alinea in Chicago. Over the past six years, Yen has expanded his technical repertoire and perfected his techniques—which include reverse spherification and working with liquid nitrogen.

bloody sphere.jpg

 

I dropped by the Banker's Hill bar to watch him make a most unusual bloody mary. Yen uses sodium alginate to make a sphere: the chemical reaction between the sodium alginate and calcium lactate in the cocktail forms a thin shell of gelatin around the outside of the shot, making it look solid, but once your teeth make contact with it, the thin, gelatinous "skin" breaks, releasing a flood of spicy, boozy, heirloom tomato juice.

And Yen has more than just the bloody mary up his sleeve.

mike-yen-cocktails-mojito-2.jpg

The shot above may look a bit like a jiggly eyeball, but it's actually a blueberry mojito, made with the traditional ingredients—lime juice, muddled mint, simple syrup, and white rum. Like the bloody mary, the calcium lactate and xanthan gum in the drink reacts with the sodium alginate in the water bath, forming a thin, gelatinous "skin" around the outside of the sphere of liquid, which allows the blueberry to be suspended in the middle.

mike-yen-cocktails-bellini-3.jpg

 

Mike's tastiest creation was the Peach Bellini, a clever invention designed to look like an egg. The shot has three components: the "egg white", a reduced champagne and white brandy gel (with tapioca powder to thicken); the "yolk", a sphere of pureed peaches, peach schnapps, lemon juice, and calcium lactate; and a delightful secret ingredient...

Poprocks! Underneath the champagne gel and peach sphere, a sprinkling of unflavored fizzing candy gave the shot the effect of carbonation, making it taste a lot like a traditional Bellini.

Mike Yen's modernist creations aren't officially on the menu at Ave 5, but if you stop by when he's tending bar (Tuesdays, Thursdays, and Saturdays), be sure to ask for a demonstration of these unusual cocktails.

 

 

 

YELP REVIEWS

Maria C. / San Diego, CA
4.0 star rating 4/13/2012
The last time I was here, I came for the molecular experience. I vowed I'd come back to wine and dine.

Ordered the following:
-Comp bread and butter
-Champagne: Wasn't dry and really liked whatever they served. Nice and cleansing to the palate.
-Lychee Cocktail ($10)
-Maddalena Cab ($11)
-Seabass ($23): The fish was moist and flaky. Loved the light herb buttery sauce that topped the seabass. They were really nice to accommodate my dislike for carrots so they gave me all asparagus for my side.
-NY Steak ($25): I like my steaks juicy and fatty. Unfortunately, NYs are a little too lean for me. Had good flavor, but I'm still lovin' my ribeyes and filets more.

Too stuffed for dessert, but didn't see anything that really stuck out that I needed to have.

There were several guys walking around checking up on us and to refill our waters. Service was great and the guys are really friendly.

A cute place for a date or a nice quaint dinner.

+++

Tiffany H. / Alameda, CA
45 star rating 12/4/2011
All the potential to be a 5 star restaurant--I just need to come here again and make sure the quality and level of service is consistent.

We came here on the Wednesday night before Thanksgiving and the restaurant part of AVE 5 was completely empty.  The bar had a handful of patrons.  Not surprising, given that most people were probably traveling to other cities or staying at home with their families.

Because it was so empty, we had the whole place to ourselves practically and the staff and chef(s) were so kind to us.  I believe it was the chef who brought out our food on more than one occasion...I wasn't 100% sure but I just wanted to say that chef, if it was you, THANK YOU.  Your food was AMAZING.

We ordered a cheese platter that had brie, humboldt fog (my most favorite cheese ever), and manchego.  The platter came with jams, fruits, and small pieces of bread with which we could sample the cheeses.  HEAVENLY.  They did a great job with the pairings, including the classic pear + humboldt fog.  Cheese already takes so good by itself but trust me, with the right pairing, it can be even better.

We also ordered from the $7 menu (which I'm not sure is a regular thing, but most likely it is).  Hot artichoke and cheese dip with bread and an amazing shrimp risotto.  The photos I've posted here don't do it justice.  Both were delicious, but I was definitely partial to the creamy risotto.  Yum!

For the entree, my boyfriend and I split the Atlantic salmon.  Unfortunately, they charge you something like $3 for splitting but whatever.  But the salmon really was cooked by a pro.  The outside was slightly crunchy but the inside was perfect with just a hint of pink, exactly the way I like it, each bite tender and buttery.  The salmon also came with some delicious greens and a hollandaise sauce dotted the plate, which also went well with the fish.  Mr. Chef, again, my compliments to you!

I almost forgot the mention that I was so lucky we got a Groupon for this place ($20 for $40 worth of food).  What a great deal, definitely one of the best Groupon purchases I've made for a restaurant!  But my experience at AVE 5 was so good, I'd recommend coming here even if you don't have a coupon (it is a little pricey though, so save it for a special occasion!).

+++


Jack M. / San Diego, CA
4.0 star rating 12/11/2011
Stop by here for breakfast after my morning walk with a friend. I ordered the Hunter omelet which came with some country potatoes, and a few small slices of watermelon and oranges. I also ordered an espresso.

The omelet was nicely prepared and filled with bacon, sausage, onion, peppers, and cheese.  However, it was quite undersized for me. Yes, yes, for most people it would probably be sufficient, but than again, I have quite the appetite. The potatoes where cooked properly but could of used more seasoning. Overall my brunch was very good and I enjoyed it very much. It was kind of strange that you had to order your toast separately and pay a dollar if you want some. I think we need to break them of that habit.

The service was great and attentive. I certainly want to return for lunch or dinner. I recommend this place.

Thank you YeLpEr Anh v. for recommending this place.

+++

 

Leonard L.    TriBeCa, Manhattan, NY
Tuesday November 15, 2011
Four Stars
Its Kuo's birthday and we tried to go to Searsucker but they were having a private event and were not seating anybody - Jerks.  We then tried Urbana Cucina but they were fully booked too - Double Jerks!  We then settled on Avenue 5 which was not crowded at all.  We sat at a nice quiet table.  We ordered a round of cocktails and bottle of Seven Daughters Pinot Noir. The service was a bit on the slow side.  The Sangria was great, the Old Fashion was good, and the Manhattan was decent.  We ordered two date night meals - 4 appetizers, 4 Main Courses, and 2 desserts. 
App #1:  Fried Calamari with Arrabiata Sauce
App #2: Confit Duck Leg on the bone
App #3: Clams with Garlic Creamy Sauce
App #4:  Beef Short Rib Lettuce Wraps
Entrees: 2 NY Steaks, Pork Cheeks, Yellowtail
Desserts: Lemon and Acai Meringue & Pear Sherbet.
All the food had a decent flavor.
The Pork Cheeks and Truffle Fries were amazing.

 

+++

 

Michael L. Greenbrae, CA
3.0 star rating 10/3/2012
My girlfriend and I decided to come here after purchasing a groupon, and I have to say that the groupon was quite worth it! We happened to order a total of $45 of food, exactly the value of the groupon, and tax was taken off completely leaving us with a bill of $0! (Before paying tip and all that)

The food, however, was not up to par with its prices. The following is what the two of us ordered:
Truffle Fries: These fries were well seasoned, and topped with what they call "powder". Although it gives it a slight aesthetic appeal, as it possesses a crumbly appearance, it seemed to have no flavor to it. Out of the three things we ordered, this was probably the best.
Salmon: They had a salmon dish, and the flavor in it was severely lacking. All of the flavor was in the sauce and veggies below, and the salmon itself merely had a fishy taste to it. The chorizo in the vegetable mix was a nice touch however.
Beef Shortrib: The beef was tender, but also lacking in flavor. It was on drier side and I was disappointed with how it turned out. The beet sauce was pretty good however, and the oats it was placed on tasted pretty good with the sauces the dish was paired with.

For some reason, I really took a liking to their bread. It tasted as if it was seasoned with a little bit of parmesan, and the super soft butter they paired it with was great. I think I liked the bread more than the entrees the two of us ordered.

The atmosphere of the place is pretty nice, and it's well decorated. However, after taking a look at the pictures he put up, it possessed a somewhat eerie feel. The service was good, however. Our waiter was very friendly and checked up on us reasonably frequently.

+++

 

Charlene L.   Seattle, WA
2.0 star rating 10/6/2012
I was a little disappointed after trying this restaurant out, hoping I would love it from all the previous Yelp reviews. My friend and I decided to try this restaurant out because of a recent Groupon deal. The food however was a bit disappointing. For the quality of food they provide, I thought it was a bit overpriced (without the Groupon). I came on a Tuesday night around 7:00pm and the restaurant was relatively empty. There were a few people sitting in the bar area and maybe 3 other tables that were full.

Bread and Butter: Maybe we were really hungry but we thought the bread was pretty good. They were sliced baguettes with creamy butter. It was ironically one of the better dishes of the night (and it was free).

Truffle Fries: The fries were decent but I was hoping to get a bit more flavor out of it. They gave a good amount of fries but for the price, it was only the pricey side.

Salmon: I ordered this dish hoping that I would like it because salmon is a relatively easy fish to cook  and season well. But, I was sadly disappointed. The salmon itself had little to no flavor. It was on a bed of vegetables and the vegetables were smothered in sauce. The sauce was a bit on the salty side. I guess they were hoping that the sauce would compensate the salmon's lack of flavor but it just didn't cut it for me. The salmon itself was also on the dry side.

Beef Shortrib: Once again, there was little to no seasoning and was definitely lacking in flavor. It was a bit overcooked so it was a bit dry as well.

We had planned on ordering dessert as well but after the mediocre food, we decided against trying their desserts. I really tried liking this restaurant but the quality of food they provide was definitely not worth the original price of the dishes. The restaurant was also a lot smaller than I imagined, based on the pictures posted. The staff was pretty friendly but the food was - meh. Out of the dishes I tried that night, I only enjoyed the bread and butter & the truffle fries. The entrees were on the bland side.

 

+++

Mikee C.   San Diego, CA
4.0 star rating 10/8/2010
Delicious and beautiful. Only reason for 4 stars and not 5 is that I'm still waiting on the crowd to get a little more lively and it will be the perfect dinner spot. I wouldn't mind coming here on a weekly basis.

Risotto is amazing and really love their mussels.

Great food, service and design.

 


 

 

Avenue5Restaurant.com