The stylish Avenue 5 in Bankers Hill breathes new life into a sleepy stretch of Fifth Avenue, which is now lighted by the restaurant’s sophisticated design revealed through big picture windows in front. A succinct menu of seasonally driven masterpieces crafted by Chef Colin MacLaggan features a unique salmon “mignon,” homemade mushroom tortellini in a novel Madeira broth and a duck leg confit that shows off the chef’s formal training in France. Dark hardwood flooring, mossy green banquettes and a kitchen partly concealed by frosted glass set the tone for a dinner experience that suits all occasions.
— Frank Sabatini, Jr.

2760 5th Avenue Suite 100, San Diego
619-542-0394

Chef Trick
When making duck leg confit, use medium-size ducklings because the big guys are usually too tough. Take out the thigh bone, then load the meat with aromatics such as cinnamon, garlic, shallots, fennel seeds and star anise, adding a top layer of rock and Kosher salts. Put a five-pound weight on top and refrigerate overnight. Wash off the meat when you’re ready to cook, and cover the legs in duck fat, which you can buy from local butchers. Bake covered with foil for about 3 ½ hours in a 300- degree oven.
— Colin MacLaggan, chef/owner of Avenue 5