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Chef Ryan Skeen’s even-keeled replacement, Valenica-born David Martinez, took over the kitchen here in the fall of 2010 and started cooking up American meals with Mediterranean undertones (think striped bass with piquillo pepper foam). He also added a tapas happy hour where chorizo, cheeses, and other bites are $5, and when the mood strikes, he imports $800 worth of Iberico ham for slicing. Martinez previously worked the kitchens of places like Aureole and Jean Georges, so bar snacks are not his only trick. He presents main plates with simple dressing, preferring to allow more natural flavors to ring out. In that regard, he gets help from local farmers’ markets and organic farms (Berkshire for the pork, Creekstone for the beef). But sometimes there’s a too-heavy hand on the salt, as is the case with a Senate Farms chicken breast unaided by an also-salty clump of Brussels sprouts. But with a tinge of old-timey charm, 5 & Diamond creates a cool, relaxed vibe to enjoy some upgraded standards like truffled macaroni and cheese or a burger topped with roasted tomato. — Edna Ishayik

Gruyere and Fontina mac and cheese, $8, Berkshire pork tenderloin, $25

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