Five Alls Serves a Long, Lively Dinner in an Old World Setting

A plate of clam dip, warm bread and Scottish meatballs is a fine way to understand Five Alls. Dinner here does not rush straight to an entree. It arrives in a sequence of courses, on pewterware, in a dining room dressed for an Old World tavern evening.

The restaurant can be easy to overlook from outside, with a modest, almost hole-in-the-wall impression. Inside is another matter: an ornate period-inspired room with dimmer lighting, medieval details scattered around the space, and enough visual texture to reward a slow look around before the meal begins.

Five Alls is built for settling in. The pace is unhurried, conversation is easy in the generally quiet room, and the dinner has the scale of an occasion rather than a stop between errands.

The meal proceeds through five courses: hors d'oeuvres, fruit or soup, salad, an entree and dessert. Servers explain the format and guide diners through the choices, which is helpful for first-timers who may not expect dinner to unfold over such a long stretch.

Those pauses between plates are deliberate. They leave room for a drink, another pass at the dining room's decor, and the simple pleasure of not having the whole meal land at once.

Come hungry. The courses accumulate, and the hearty entree portion means dessert can arrive when the table is already feeling satisfyingly full. A split plate has even been used as a way to share the substantial meal.

The hors d'oeuvre course can be a busy, appealing plate. One version has brought together tender meatballs in sauce, crab dip, poppy-seed bread, two rolls and slices of sourdough. It has the pleasant abundance of a meal that is already underway before the main course appears.

Clam dip has developed a following of its own and is a particularly memorable opening bite. It is the sort of small, specific house detail that gives the formal five-course structure a more personal character.

The second course may take a lighter turn with fresh pineapple sprinkled with coconut. It is a simple reset before the salad and entree, and a nice departure from the expected soup-only path.

The salad is not treated as an afterthought. A typical combination can include cauliflower, broccoli, tomato, cucumber, lettuce, celery and olives, finished with house dressing.

That mix gives the middle of the meal some crunch and color after the breads and dips. It also helps explain why the dinner works best when nobody is watching the clock.

Five Alls draws from a broad European-inspired repertoire rather than sticking to one national tradition. Chicken Kiev and Wienerschnitzel are familiar names on the entree list and enduring favorites, while filet Oscar, rib, New York steak and salmon give a table plenty of directions to go.

The filet Oscar pairs filet mignon with Alaska crab meat, a more celebratory choice for an anniversary or birthday dinner. The steak and meat dishes arrive as hearty portions, often accompanied by potatoes or vegetables.

Reported sides include baked potato, mixed carrots, broccoli and cauliflower, and vegetables served with a butter sauce. They are straightforward companions to a substantial main course, not fussy flourishes competing for attention.

Vegetarian selections have been clearly labeled, with a dedicated vegetarian section or menu noted at times. As with any changing menu, the current choices are worth confirming when booking.

Dessert options have included sorbet, parfaits and almond macaroons. After five courses, a light sorbet has obvious appeal, though a parfait or macaroon makes a more traditionally sweet finish for those still making room.

The beverage list extends the old-fashioned fun without requiring a costume. Hot Buttered Rum is a natural fit for the tavern setting, and a banana-pineapple shrub brings a brighter, more unusual note.

A wassail-style nonalcoholic drink gives non-drinkers something more distinctive than an ordinary soft drink. The servers keep drinks refreshed as dinner progresses, another small service touch that matters over a lengthy meal.

Five Alls has hosted birthday dinners, Christmas Eve meals, anniversaries, date nights and repeat family traditions. The room accommodates both couples looking for a quieter evening and larger family groups who want a meal with some ceremony around it.

The medieval theme can be played straight or enjoyed with a little humor. Families have dined alongside guests in knight costumes, and the setting takes that kind of enthusiasm in stride.

Before or after dinner, the front vestibule provides a natural spot for a quick photo. It is a small feature, but it suits a restaurant where people often arrive to mark something.

This is a considerable-time dinner by design. The five courses are spaced out, the portions are generous, and the experience works best when the evening does not need to be compressed into an hour.

The cost is generally in special-occasion territory, commonly running roughly $50 to $100 or more per person depending on entrees, drinks and the size of the party. It is best thought of as a full evening of food and service, not simply the price of a single plate.

Free parking has been available in a lot and on nearby streets, though spaces can be somewhat tricky to locate. Reservations are recommended, while booking practices may vary by day or time.