Cuisine:

• Diner
• Fine Dining
• American
• Contemporary
• Others

Five Fifty-Five Description:
Owners Steve and Michelle Corry (Steve is the chef) have created a comfortable atmosphere at this downtown American cuisine restaurant.
Chef Steve Corry's innovative menu shows flashes of the studied whimsy he learned from stints at Domaine Chandon and The French Laundry, infused with the farm-to-table ethic sweeping New England. Divided into plates small, green, savory, cheese and sweet, the menu encourages group grazing. Start with the hearty braised beef "popkins"---boneless short ribs with smoked turtle bean purée, earthy stone-ground organic grits and a tangy paprika oil; move on to a "red, white and blue" salad of heirloom beets, Great Hill blue cheese, salty pecan brittle and a decadent brown butter-sage vinaigrette; then try the truffled lobster mac 'n' cheese made with hand-rolled torchio---a type of pasta that's well suited to scooping up the blend of artisanal cheeses. Day boat Casco bay hake with parsnip-Yukon Gold potato latke and butter-basted Brussels sprouts brings classicism to the table and the after-dinner cheese samplers are just as creative as the rest of the menu, as are sweets like the "fluffernutter"---a shortbread tart with a trio of pecans, hazelnuts and cashews, mascarpone triple crème and coffee-spiked marshmallow. The wine list is immense, but give it a gander only after a round of cocktails replete with house-made ingredients. The first-rate craft is evident everywhere in this dining destination.


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