Five Fifty-Five reviewed by Diane Hudson Sept 2003 Romantic Five Fifty-Five, at 555 Congress Street, is the creative collaboration of chef-owner Steve Corry and wife Michelle Corry. Both arrived in Portland armed with impressive credentials, Michelle having worked at Arrows in Ogunquit and the White Barn Inn in Kennebunk, while Steve most recently served as the sous chef at Grissini. It seems as if every chef in town was dining here the night we stopped to try the California-influenced (lighter sauces, heavenly veggies) American cuisine and see if thereπs a new standard in town. There may be. Comfortably seated, we were served a terrific focaccia almost immediately with a zingy herbed butter spread, coupled with sips of Ravenswood Lodi Zinfandel ($27 bottle). Starting with the understated åSteak and Cheeseπ ($7.95), we found the Black Angus carpaccio ≠ with shaved Parmigiano-Reggiano cheese, truffled vinaigrette, and Maine sea salt ≠ to be truly unforgettable. Next, we chose the Grilled Caesar ($6.95). Simple and classic, it was hands down the best we've ever had. Equally exquisite, our entrees of Pennsylvania's Pristine Farms organic free-range chicken ($17.95) and Black Angus burger ($12.95) left us contented and too full for the gorgeous international cheese plate selections ($2.75 each with crostini, whole cherries, and spiced hazelnuts) or the sweet plate offerings such as the creamsicle: vanilla panna cotta, orange curd, and candied zest ≠ lemon rind ≠ for bite ($6). We canπt imagine a better prelude to a Portland Stage event this fall. 761-0555.