The chef and owner of 5 Corners Kitchen, Marblehead, Barry Edelman self-deprecatingly calls his food honest. He is not wrong, as this is very honest bistro cooking, but actually it is a lot more than down home cooking. This is why people from Boston make the 30-minute drive to this very popular restaurant because it offers so much more than just superb, honest food.
Where is 5 Corners Kitchen, Marblehead, MA
Marblehead was first settled in 1629 and is a picture postcard-perfect New England seaside town. The town is renowned as the Yachting Capital of America and Birthplace of the American Navy, and it is here that many people gravitate to for romantic weekends. With romantic weekends comes the need for very good food, and 5ck as it is known locally is the place to go. The name of the restaurant comes from the location at the 5 corners.
The primary goal of 5 Corner’s Kitchen is for the entire dining experience to be convivial from the service to the ambience and of course to this very very good food.
We had the distinct pleasure of dining here on a crisp November night. The bistro was packed, the service was flawless and pleasant, and the food was outstanding.
Edelman relies on a fusion of flavors that is a breath of fresh air in a sometimes convoluted food scene. He doesn’t ‘do’ foams or sous vide because this doesn’t suit the food offerings at his restaurant.
Rather he concentrates on local food, local preparation of everything from the pasta to the gelato to the charcuterie. It is all made on site from beginning to end.
The Story behind the popular bistro
The story of 5 Corner’s Kitchen is interesting. Barry Edelman, a 15 year local to Marblehead, but a born and bred Massachusetts boy, opened his bistro in 2010, but 14 months later there was a fire that engulfed the restaurant and that of his neighbor. It took over a year to rebuild but in this time; he was able to acquire the neighbours building and significantly extend the restaurant and the kitchen. Edelman has worked at both Lumiere and Aquitaine, and has French training, and this can be seen in his menu.
What we dined on
Gordon started with a mixed plate of local oysters, Duxbury, Washburn and Malpeque,
while I had the Mussel Bourride with tomato confit, leeks, fennel, a grilled baguette basil and garlic aioli.
We also shared the chef’s signature Organic Chicken Liver Mousse, with sauternes gelee, pickled local vegetables, grilled levain, which was one of the lightest pates we have tried.
We followed this up with the Boneless 1/2 Chicken and herb roasted carrots, and a mix of the restaurant’s very own 5ck bacon, local mushrooms, wilted lettuces and a garlic pomme puree. It was the skin of the chicken and the natural jus that made this an outstanding dish. Gordon had the lamb shank.
The wine list is diverse, and pairs very well with the menu. There are the chefs favourite French wines, and it was nice to see a New Zealand Sauvignon Blanc there.
Of course, we could not go past the desserts, despite being very full and we had the crème Brulee, the sticky toffee pudding and a sample of house made gelatos – cinnamon, pistachio and choc almond chip.
5ck is one of those restaurants you want people to know about and to try for themselves. The menu is eclectic, the staff are lovely, and the experience is completed by very good and yes, very honest food.
7 Nights a Week
5pm – 10pm
10am – 2pm
Open Nightly Until 11pm
Address: 2 School Street, Marblehead, 781-631-5550