Welcome to 5 O’Clock Bistro
2111 Kings Way • Augusta • (706) 922-9560
Fresh Hawaiian tuna seared with corn relish and cilantro vinaigrette. Below, from left: Five O’Clock Bistro chefs David Ross, Rich Brown, Barbara Howard and Al Beater.
Photo By John Harpring
The elegant but unpretentious 5 O’Clock Bistro sitting quietly on Kings Way has attracted more than its neighbors on the Hill to sample its French-inspired menu. Lured by the fine fresh cuisine and a warm, embracing atmosphere, visitors nestle each evening at the two dozen or so tables in the brimming restaurant.
One of Augusta’s newest dining spots, the bistro was designed by Chef David Ross, a former Le Cordon Bleu College of Culinary Arts instructor, and Chef Barbara Howard, a culinary arts teacher at Grovetown High School. It merges a European style with Southern accents, reflecting more than just a Parisian cafe. It mirrors the newlyweds’ unique blend as a couple. Ross hails from Scotland, studied in London and has served as a chef in restaurants in France, New York and St. Simon’s Island. Howard is a Georgia born-and-bred girl who once lived throughout Europe. Mingling their Scottish and Southern roots, the two strive for an inviting, family environment.
Together, the pair has created an ambiance that welcomes friends to meet and relax at the pendant-lit bar, dine at a table set along the antique-brick walls or enjoy a stroll past flickering lanterns, all designed to echo a street in the City of Light. Together they have composed a flavorfully melodic menu, delicately balanced in portion and taste, that whets diners’ palates for more.
The meal opens with petite choices from mint and curry hummus to Southern fried goat cheese pie—a mini-round of the warm, sweet cheese served with assorted greens gently caressed by a Georgia peach vinaigrette. All of which amply prepare guests for what follows. Under small and large plate offerings, you’ll find everything from yellow fin tuna capaccio with a creamy horseradish panna cotta to a chargrilled filet mignon with bernaise and pomme frites. A luscious grand finale of creme brulee makes the perfect close.
Both chefs Ross and Howard agree their goal is for the restaurant to continually evolve. “We want to take the dining experience to the next level,” Howard explains. “That’s what a bistro is all about.”
When dining at the Kings Way venue, be sure to allow time to chat with friends you’re bound to see and others you’re bound to make, including Barbara. She’ll be the one pulling you in for a farewell hug as you depart, saying, “A bien tot, mon ami.”