Fifth Group Restaurants began in 1993 with a hunger-driven dream and the opening of South City Kitchen in Midtown; in the intervening 17 years, the restaurant management company has grown to include a caravan of five grumble-silencing victual villas in a variety of cuisine styles. The restaurant group is also actively involved in a number of charitable and green programs, including a no-trash initiative where at least 95% of waste is either composted or recycled (Ecco is dumpster free and recycles or composts everything).
Blue Moon Pizza's menu of clever, tempting entrees, including its crispy, thin-crust pizza and creative salads, has propelled the restaurant to the top of the pizza food pyramid. Boggle your seas with a Mediterribbean jerk-chicken pizza ($10.79 for personal), topped with caramelized onions and cayenne-candied bacon, or try to tame the spicy flavors of the Luna ($19.49 for medium), with chorizo sausage, black olives, and jalapenos. Other signature items include Grandma's Pizza ($24.99), a 16" Sicilian-style pie topped with cheese, olive oil, plum tomatoes, sliced garlic, and fresh basil, and the cobb salad ($10.49) served on pizza dough with chicken, avocado, cayenne-candied bacon, crumbled blue cheese, onions, black olives, and roma tomatoes. If the creative entrees leave any gastric gaps, a warm chocolate-chip cookie topped with vanilla ice cream ($4.99) should help achieve maximum satiation, or gargle your dessert with a cheesecake martini, concocted with Cruzan vanilla rum, pineapple juice, and cranberry juice (specialty martinis are $6 on Thursdays). Blue Moon also has a gluten-free menu. Lunchtime drop-ins can take advantage of Blue Moon's lunch special: two slices of cheese pizza and soda for $4.99.
Doc's facilitates neighborhood socializing with mouthwatering burgers, a gargantuan bar, and festive events ideal for a postwork romp or a weekend night out with friends. Piled high with lettuce and tomato, the half-pound char-grilled Doc's burger entertains enormous appetites and, like a newborn baby, comes swaddled with thick-cut fries. Servers behind the trophy-clad bar pour cold beers, cocktails, and shooters, ensuring no patron goes without lubrication.
If the bright orange and yellow hues of Jamaica Mi Krazy's dining room don't get you in a tropical mood, the scents coming from the kitchen will. There, head chef Omar Richards and his staff grill up a range of traditional Jamaican dishes. They steam spiced snapper whole while cooking chunks of goat to a tender finish in a curry sauce. Their most popular dish, however, is the jerk chicken—chefs barbecue chicken legs with a range of spices and their signature jerk sauce. Just like squares and polygons, dishes come with a range of traditional sides. Sides such as plantains or rice studded with peas help fill out meals while bringing the heat down to a manageable level.
On the Bayou is more than the name of Kevin Ruttley's restaurant—it's also a description of his former address. The Louisiana native was born and raised "quite literally on the bayou," so it's no surprise that he knows a thing or two about Cajun and creole cuisine. Ruttley's menu features not one but two types of gumbo, a variety of New Orleans style po' boys, and plates of blackened redfish and overloaded jambalaya. Corn and crab meat soup and appetizers such as boudin balls and fried green tomatoes make for tantalizing starters.