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There is excellence in consistency, and Five Points is one of those blessed spots where one never walks out disappointed. The greeting is always warm, the service proficient, the check never too shocking. Marc Meyer's New American cuisine hits all the right notes, much of it cooked in a wood-burning oven. Fish, chicken and steak have different orchestrations depending on the season, plus there's thin-crust pizza and offbeat items like crispy pig fritters and black kale salad with lemon-anchovy dressing and pecorino cheese. The space is gently lit, good for dates and groups of friends, and especially outstanding for brunch. Meyer and his co-owner/wife, Victoria Freeman, are also behind Cookshop and Hundred Acres.