Nashville foodies know to schedule regular trips to Murfreesboro for dinner at Five Senses, a hit since Paris, Tenn., natives and siblings Mitchell and Mollie Murphree first opened it in 2004. Mitchell Murphree, a Culinary Institute of America graduate, has a pedigree that includes two years at famed Birmingham Chef Frank Stitt's Highlands Bar and Grill, as well as local stops at former restaurateur Jody Faison's Cafe 123 and 12th & Porter restaurants. Emphasizing seafood, local meats and produce, the regularly changing menu can include entrees such as blackened Alaskan halibut with green onion mashed potatoes, braised lamb shank, fennel- and peppercorn-crusted seared scallops and grilled and glazed pork chop with grits and braised greens.
"All five senses do indeed become engaged at this contemporary eatery, especially if you take a ringside seat in front of the open kitchen. Knives flash, skillets sizzle, and scents of garlic and basil perfume the air. Garden-fresh heirloom tomatoes and peppers make a pretty counter display, but are within easy reach for the chefs to slice and stack, julienne and sauté."
— Nancy Vienneau, For The Tennessean
, Oct. 11, 2013