5 Ninth (CLOSED)

The Asian-inflected instincts of chef-owner Zac Pelaccio at this spare, brick-walled duplex of dining rooms are as sharp as ever, but presentation can be precious; prices, high; and portions, model-sized. Thick chips of bacon teeter atop four tiny oysters, each on a spoonful of vivid-green sweet-pea puree; it’s a lovely balance of sweet, savory and salty, but the plate is clean in four bites. Poached lobster in a ginger beurre blanc is also too small (and too good) to share, though the kobe rib eye in chunky coconut chutney is more generously portioned. In the summer, sip a cocktail on the peaceful back deck.