Five and Ten

Five and Ten The flagship restaurant of Chef Hugh Acheson. Since opening in 2000 it has received national acclaim
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After working under Chefs Rob MacDonald, Mike Fennelly and Gary Danko, Acheson found his own style forging together the beauty of the South with the flavors of Europe. In 2000 Acheson and his wife moved to Athens to open Five & Ten. In its infancy Acheson envisioned a neighborhood restaurant that would be universally loved for being a significant part of the community. Five & Ten has become that a

nd so much more, garnering national attention and accolades while remaining a community staple and fulfilling its natural obligation to be a proponent of the region. Shortly after it opened, Food & Wine recognized Acheson as a Best New Chef. In 2007, the Atlanta Journal Constitution named Five & Ten the best restaurant of the year. Then in 2012, Acheson was awarded the James Beard Foundation Award for Best Chef Southeast for his work at Five & Ten. In Acheson’s own words, Five & Ten is, and was always meant to be a place to “revel in great food, and drink, and where the patron would, quite simply, be happy.”

Late Summer Menu Updates ☀️Wagyu Brisket - Blueberry BBQ sauce, local squash & corn, sweet potato puree, crispy sweet po...
08/22/2026

Late Summer Menu Updates ☀️

Wagyu Brisket - Blueberry BBQ sauce, local squash & corn, sweet potato puree, crispy sweet potato skins

☀️

Late Summer Menu Updates 🥬

Wedge Salad - Iceberg Lettuce, Blue cheese dressing, cucumber, pickled red onion, fine herbs, crispy shallot, toasted pepitas

Late Summer Menu Updates 🍅

Sopa Tarasca - Charred tomato and onion, pinto beans, dried chilies, lime crema, Alabama caviar, chulpe corn

Late Summer Dessert Updates 🍨

Sticky Toffee Pudding - Dates, Malted Ginger Ice Cream, Sorghum, Brown Butter Sauce, Toasted Graham, & Bergamot

Perfectly seared scallops rest atop silky creamed corn with layers of Serrano harissa, smoky chorizo vinaigrette, charre...
08/04/2026

Perfectly seared scallops rest atop silky creamed corn with layers of Serrano harissa, smoky chorizo vinaigrette, charred okra, fresh basil, and crisp fingerling chips.

Each bite balancing sweetness, spice, and savor in a celebration of the season.

Grilled Peach Salad 🍑Fresh. Fire-kissed. Unforgettable. Grilled peaches paired with creamy burrata and vibrant cherry to...
07/31/2026

Grilled Peach Salad 🍑
Fresh. Fire-kissed. Unforgettable.

Grilled peaches paired with creamy burrata and vibrant cherry tomatoes for a perfect summer starter.

A perfectly grilled 7oz Prime Ribeye served over creamy Sauce Newburg with local corn and squash calabacitas. Where clas...
07/28/2026

A perfectly grilled 7oz Prime Ribeye served over creamy Sauce Newburg with local corn and squash calabacitas.

Where classic culinary tradition meets the freshest flavors of the season.

Reserve your table and savor the experience.

One of the incredible appetizers on the Prix Fixe menu for Restaurant Week starting Monday July 13th!Fried Arancini fill...
07/12/2026

One of the incredible appetizers on the Prix Fixe menu for Restaurant Week starting Monday July 13th!

Fried Arancini filled with local collard greens from Bradford Family Farm

A celebration of the Southern harvest!Pan-roasted halibut paired with vibrant seasonal kabocha squash, roasted carrots, ...
07/10/2026

A celebration of the Southern harvest!

Pan-roasted halibut paired with vibrant seasonal kabocha squash, roasted carrots, and crispy potatoes, crafted with care and served with Southern hospitality.

Meet the Head Chef of 5&10, Burns Sullivan!A native of Northeast Georgia, Burns Sullivan has spent his life in kitchens....
07/05/2026

Meet the Head Chef of 5&10, Burns Sullivan!

A native of Northeast Georgia, Burns Sullivan has spent his life in kitchens. He started his culinary journey at just 14 years old as a dishwasher in Watkinsville, and by his early twenties, his passion for food had taken him across the South and to New York, where he worked alongside several James Beard Award–winning chefs.

After returning home to Athens, Burns served as executive chef at The National before stepping into the same role at Five & Ten. His career has spanned a range of cuisines — from whole-animal butchery and charcuterie to seafood and coastal Carolina cooking — all of which have shaped his signature style.

At Five & Ten, Burns creates soulful, ingredient-driven Southern food that’s both familiar and elevated. “As soon as you take a bite, you know what you’re eating,” he says. “It tastes like something your grandma might have made on a Sunday supper — just with a little more refinement.”

Fire up the holiday without firing up the grill. We’re doing the cooking so you don’t have to. Smoked meats, sides, and ...
06/28/2026

Fire up the holiday without firing up the grill. We’re doing the cooking so you don’t have to. Smoked meats, sides, and sweets available for pick-up July 2nd and 3rd. Link in bio to order.

A study in balance. Rich chocolate, bright cherry, and buttery pistachio come together in our house-made semifreddo for ...
06/27/2026

A study in balance. Rich chocolate, bright cherry, and buttery pistachio come together in our house-made semifreddo for a finish that’s as elegant as it is unforgettable.

The best ingredients don’t travel far. Locally foraged chanterelles and shiitakes, gently sautéed and served atop grille...
06/25/2026

The best ingredients don’t travel far.
Locally foraged chanterelles and shiitakes, gently sautéed and served atop grilled Independent sourdough 🍄‍🟫
Independent Baking Co.

Address

1073 S Milledge Avenue
Athens, GA
30605

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 11pm

Telephone

+17065467300

Website

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