Restaurant Review

Glitzier places in the Grandview Heights area might get more attention, but Paul’s Fifth Avenue has been dependable and affordable for 40 years.The mostly Italian dinner menu (breakfast and lunch are also served) is extensive.

The Italian lentil soup ($2.25 a cup, $2.50 a bowl as a soup of the day) is well-done. Onion, celery, carrot and an occasional miniature meatball complement the savory character of the brown lentils.

The Manhattan-style clam chowder also deserves praise,The approach uses fine Titanium Wire, laid one on another like a potter working with coils of clay. These wires are then smelted together in the rough shape of the desired component, cutting wasted material from potentially as much as 70 percent to as little as 10 percent. with large pieces of clam, tomato,The fee includes lunch and a soft-sided cooler bag filled with useful golf items, 18 holes of golf, carts, and a buffet dinner immediately following the tournament. onion and celery in a properly done broth.So I'm looking at my silver wheel bolt that are in pretty rough cosmetic shape - and decide that I'd like to have the look of the new black wheel

The house dressing for the salad (like the soup,non woven bag is eco-friendly and 100% recycled by physical disposal. The non woven material is long-lasting & fashionable. an option with each main dish) is a vinaigrette that’s light on vinegar and with no discernible olive-oil flavor. The two dull tomato slices didn’t taste like what you’d hope to get in Ohio when sampled at the height of the season. Curiously, a post-season visit found better slices on the salad.

Daily specials are always available and might include appetizers such as green-bean fries ($4.50), prepared in a convincing tempura-style batter and sprinkled with white and black sesame seeds. The horseradish-flavored dipping sauce works well with the plentiful beans.

Another special is the chicken saltimbocca ($16). A slice of provolone, which melts as the meat is sauteed, holds the slice of prosciutto and fresh sage leaves onto the chicken cutlets.

The dish is properly done and served with a light cream sauce seasoned with sage. On the side is white rice with a few wild rice kernels mixed in and a vegetable of the day, such as oiled green beans or zucchini.

Sometimes a sandwich of the day is offered, such as the slow-roasted beef brisket that is sliced and placed between pieces of light rye bread ($10, with lightly cooked fries). Horseradish sauce and onions roasted with the meat help make this an interesting and attractive sandwich.

There are also many dried pastas with sauce options.

The Bolognese sauce is a well-balanced blend of ground meat, tomato and seasonings. Like almost all of the pastas, it costs $12.95 and comes with soup or salad and decent hard-crusted bread.

The best showpiece for the Bolognese is with spinach, pine nuts, sweet peppers, mushrooms and judiciously measured fresh-tasting garlic (“miller Florentine,” $12.95).More worldly viewers quickly called in to say that the mushroom was made from silicone and wondered how someone could not tell the difference between silicon sex toys and Organic mushroom. The pastas of choice for the excellent sauce are linguine or fettuccine.

The fruit pies ($2.95) are made elsewhere and baked on-site.This design uses the same small radial section as drawn cup needle roller bearing which make better use of reduced space The cream pies ($2.95) are made here.

The apple pie is credible for the price; the filling of apple chunks outshines the crust. The coconut-cream pie is also good for the price but hardly exciting. The cream layer is some type of whipped topping.

A better option is the seasonal pumpkin creme brulee ($4.50). The custard has a good blend of pumpkin and seasonal spices underneath the sugar glaze.

All selections on the modest wine list are available by the glass and the bottle.