Among Hugh Acheson’s expanding stable of restaurants—including the Florence, an Italian Southern concept scheduled to have opened in Savannah by the end of May—his first-born is well worth the drive to Athens. Nearly a year ago he relocated Five & Ten to a restored Colonial Revival–style house that oozes Southern gentility. Executive chef Jason Zygmont collaborates with Acheson and remains faithful to his aesthetic: Touches like roast chicken consommé and butter-suffused potato puree, paired with a farm egg, allude to Acheson’s French culinary background. Come summer, save room for pastry chef Mike Sutton’s swoon-worthy fruit pies.
1073 South Milledge Avenue, Athens, 706-546-7300, fiveandten.com