5ONE6 BURNS RAVES & REVIEWS

Are you looking for old Florida charm in the heart of downtown Sarasota? 5ONE6 BURNS, an enchanting neighborhood restaurant is located in historic Burns Square , under a magnificent Banyan tree. The restaurant features sophisticated American Bistro food in a casual atmosphere.
-callandeat.com Read More

..guests were treated to the full range of 5ONE6's southern influenced cuisine while sampling some of the 17 different wines by the glass and relaxing under the picturesque Burns Court Banyan Tree.
-callandeat.com Read More

_______________________________________

If you haven't visited 5ONE BURNS in downtown Sarasota since last fall, go now. You have a treat in store

The fare here feeds the soul as well as the belly and deserves to be consumed as it was cooked, slowly and with the senses wide open..
-Sarasota Magazine Read More

__________

There's a whole new cast of characters cooking under the Banyans at 5ONE BURNS. Max Burke-Phillips, the new proprietor and previous opening manager of Derek's Culinary Casual has clued us in on their new Southern influenced menu, which includes some recipes from the cookbook of Executive Chef Seth Groseclose's (previously of Cork/Bottleshop) very own grandmother. You can enjoy these urbane takes on soul food amid the charming atmosphere of Burns Court, seven days a week, lunch and dinner, with brunch on Sundays. Some of the menu items that caught our eye included: Sweet Corn Fritters, served with a Smoked Jalapeño Sour Cream, Baby Back Ribs with White Macaroni and Cheese and Coleslaw and Sunday Brunch's Cheddar Grits and Biscuits with Apple Butter. Earthy charm and expert flavor? We think it could work. SRQ Magazine

___________________________________________

Pizza with Panache
Gourmet pizzas are popping up all over town. But who serves the most sensational slice? We recruit some judges, hop into a limo and taste-test our way to the best.
Megan McDonald

Photo by Matt McCourtney

"We began the tasting at 5-One-6 Burns. Each judge looked appropriately excited and hungry as we gathered around the cozy bar, pens poised over scorecards. Owner Max Burke-Phillips greeted everyone, passing out menus and pouring glasses of water, while pizza chef Anna Norman swiftly prepared the first pie of the afternoon and tended the wood-burning oven in the background. “She's like a painter,” Judi remarked, as Anna arranged the toppings—tomato sauce, mozzarella, capicollo ham, roasted peppers, onion and arugula pesto—on the canvas of homemade dough." Read More