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Tastes In Transit

June 23, 2014

Fifty Seven

In political terms, Fifty Seven is the epitome of democratic dining: with a rotating roster of talented emerging and established chefs from near and far – each reigning for a multi-month ‘season’ before passing the saucing spoons to a successor – this culinary society’s cast of visiting cuisiniers won’t fail to keep the habitués on their toes. Tucked inside the architectural palimpsest that is the former Heinz loading dock in the burgeoning Arts District, the loft-like two-storey space exhibits an austerely gritty motif, complete with exposed ductwork, cracked concrete, brick and metal walls, and a copper-lined bar standing in delicate equipoise with pinewood tables and graceful netted banquettes.

 

And while the upper floor is reserved for interpretations de cuisine, down a flight of stairs rests a performance space with its own cacophony of divertissements, from live music to lectures and artistic soirées. Hot on the heels of Eleven Madison Park’s David Nayfeld (the first to take helm) is former executive chef of Farmshop, Josh Drew, tempting with a delightful panoply of sunny region-exclusive flavours: Morro Bay Pacific Gold oysters salt-baked with root spinach, pastis and breadcrumbs; Rutiz Family Farms’ albion strawberries; 100-day dry-aged ribeye with peaches, porcini mushrooms, smashed potatoes, salsa verde and balsamic vinegar from Monticello; and Nettle Meadow Farm’s Kunik cheese. Who’s next?

712 S Santa Fe Ave / Downtown / +1 213 816 8157 / fiftysevenla.com

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