In Creative Loafing, restaurant critic Cliff Bostock reviews The Fifth Ivory, the new restaurant located at the corner of Juniper and Fifth Street in Midtown. According to Bostock, it’s a “ballsy undertaking,” with the restaurant’s website proclaiming that they’ve attempted to take a "Southern version of an Irish Pub and mash it with the nostalgia of a sixties Piano Bar." Regarding the food, Bostock mentions that all the appetizers (except one) were fried, and one of them tasted “Cracker-Barrel-icious.” He goes on to say:
My understanding is that the restaurant featured a more interesting menu when it opened. It's going to need radical improvement to attract regular diners, although the piano bar — dripping in nostalgia — might keep business brisk.
Bostock also reviews Mezza, which he proclaims is “still among the city’s best for middle-eastern cooking.” The menu includes over 50 mainly vegetarian and gluten free options, and Bostock describes the small-plate-size portions as “generous. We ordered 2 or 3 dishes each and waddled away from the table.” He mentions several of the dishes he enjoyed (chicken shawarma, kibbi balls, and beef-stuffed grape leaves), but advises avoiding the basturma, desrcribing it as “thin slices of virtually tasteless dried beef.” Bostock finishes the meal with dessert:
I was the only person at the table to order dessert — two semolina cookies stuffed with dried dates. Imagine a super-crumbly Fig Newton. I suggest you pick the restaurant's famously delicious homemade ice cream instead.