Amidst the landscaped fantasy of Greenbelt, Terrace at the 5th pulls off the ambience of a garden resto. While you will be surrounded by upper crust-looking patrons who can barely register emotions on their faces, the fare is surprisingly superior. We had a vongole pasta where the manila clams were nicely laced with the sauce. The main attraction was the ribeye, served medium and tender to the bite. Two of us could barely finish the 700gram gentleman's cut. The innovation is to serve it only with salt and concentrated butter - this bares the beef's rich flavor, revealing its quality and character. It's not cheap though, bring the gold card (at least).