Five Bistro Debuts Second Rotating Pop-Up, Root & Vine

Categories: Restaurant News

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House-made gnocchi with green onion, roasted onion and onion puree. | Nancy Stiles

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Creamed turnip panna cotta, slaw, pickled cucumber, fennel creme fraiche, greens and smoked Troutdale Farm trout. | Nancy Stiles

Next up it's house-made gnocchi with green onion, roasted onion and onion puree. The main entree is creamed turnip panna cotta, slaw, house-pickled cucumber, fennel creme fraiche, greens and smoked Troutdale Farm trout. After that we had a palate cleanser of house-made strawberry sorbet (yum).

For dessert it was Bergerbluff carrot cake with butter pecan ice cream and whipped cream icing -- plus espresso macarons to finish.

"I think really the focus is ultra- or hyper- local and I think it's really fun, interesting concept," Devoti says. "I really like it and it's going be a good time."

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House-made strawberry sherbert. | Nancy Stiles

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Bergerbluff carrot cake with butter pecan ice cream and whipped cream. | Nancy Stiles

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Espresso macarons. | Nancy Stiles

Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.

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Location Info

Five Bistro

5100 Daggett Ave., St. Louis, MO

Category: Restaurant

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