Scott Howard’s Five restaurant, which opened in Berkeley almost two years ago in the Hotel Shattuck Plaza, will soon no longer be Scott Howard’s. The Brick & Bottle chef — who previously had the eponymous Scott Howard restaurant near Jackson Square — is removing himself as consulting chef at Five as of month’s end, leaving the place fully in the hands of executive chef Banks White, who had worked under Howard during his tenure there. White will continue serving up his southern-inflected menu, but now with complete creative control. Already on the menu is some skillet cornbread that is one of White’s family recipes. Also of note: The hotel celebrated 100 years in Berkeley last week, and they’ve passed along a nearly 100-year-old menu from the hotel’s restaurant (from 1917), that shows they were serving southern food even then — with things like southern-style ham and fried eggs, chow chow, and “Chicken a la New Orleans.” At that point dinner was a dollar, and lunch was fifty cents. See the historical document in full below.
Throughout the month, the bar at Five is serving up some “century cocktails,” including classics like the Aviation and Blood and Sand, and modern twists like a rye sour they’re calling the Shattuck Century.
The 1917 menu (click to enlarge):
Five - in the Hotel Shattuck Plaza, 2086 Addison Way - Lunch served daily from 11:30 a.m. to 1:30 p.m., dinner served Sun-Tues: 5:30 p.m. to 9 p.m., Wed-Sat: 5:30 p.m. to 10 p.m.
