Photo by Kevin A. Roberts
Five Bistro is closing its doors.
But today, chef-owner Anthony Devoti announced a silver lining: He'll transform The Hill restaurant into J. Devoti Trattoria, which he says will give "new life" to his eatery at the corner of Daggett and Hereford. The new concept will remain farm-to-table but will focus on Italian cuisine with dishes like house-made pastas, gnocchi, and pizzas.
The name is a nod to his great-grandfather's company J. Devoti Grocery.
"I wanted the opportunity to go back to our roots as an Italian family in an Italian neighborhood," Devoti says.
Five Bistro is set to close after service on Saturday, March 24. It'll reopen as J. Devoti Trattoria on Wednesday, April 5 with a new menu and décor (like a fresh coat of paint and new signage).
Devoti says with more apartment complexes and family homes coming to The Hill neighborhood, it was time for a change for his 11-year-old establishment.
"I wanted to add pizzas and make it a bit more family friendly. I've got two kids, and kids never really mattered to me as far as dining out goes until I tried to go out to eat with them," he says with a laugh.
The new restaurant will be open Wednesdays through Saturdays. A happy hour–type seating beginning at 4 p.m. will offer small plates, charcuterie, pizza by the slice, and wine and bar specials. Dinner service will begin at 5:30 p.m. with entrées, small plates, and shareable side dishes. Devoti says the restaurant will, at some point, be open for lunch.
On the first Sunday of each month, J. Devoti will host a "Family Meal" from 4–8 p.m. and will offer a kids' menu. Devoti says he'll post the menu on social media ahead of time. "Everything will be served family-style," he says of the monthly event. "We might have a salad, roasted chicken, pasta, and roasted vegetables. It's just something different to keep people interested in coming back."
Five Bistro debuted on The Hill in 2006 and is still praised for its local sourcing of produce and meats. Devoti even ran his own backyard garden for the restaurant.
"It is kind of bittersweet," Devoti says of the transition. "But it's more sweet than bitter. It's always fun to start new projects. I'm really looking forward to that."
Editor's note: This article was updated with comments from Anthony Devoti.
