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Five Senses

615-867-4155  •  $$$
ADDRESS: 1602 W Northfield Blvd, Suite 515, Murfreesboro, TN 37129
CUISINE: Contemporary, Farm to Table
FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly
DETAILS
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. 
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun. "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

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DESCRIPTION
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
ADDITIONAL DETAILS
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.

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