LA hospitality group Cardiff Giant is doing high concept cooking at their newest restaurant that features a roving line up of chefs. The length of stay is usually seasonal at Fifty Seven where chef David Nayfeld, formerly of NYC’s Eleven Madison Park, inaugurated the kitchen in this chic bi-level restaurant and performing space for local artists and musicians. Steps away from Italian sensation Bestia, Fifty Seven is located in DTLA’s Arts District and housed in the old Heinz 57 loading dock. Since LA likes to keep it fresh- literally- each chef will have the opportunity to feature his or her original concept for a few months, showcasing the talents of the most compelling chefs from around the country.
The menu changes more often than the chefs- sometimes daily- as Fifty Seven is home to a diverse blend of personalities, skill-sets, and backgrounds all coming together to cultivate a unique cultural and culinary experience. The current chef in residence is Josh Drew, who spent time in Thomas Keller’s kitchen at both French Laundry and Bouchon, as well as Michael Tusk’s acclaimed San Francisco restaurant Quince. In late 2009, Drew was given the opportunity to helm Farmshop in LA as Executive Chef, and was bestowed with several accolades including a 2012 James Beard nomination for Rising Star Chef. When he’s not in the kitchen, he is working on Cordoba, an Argentine-inspired restaurant from the same hospitality group, expected to open in Los Feliz this fall where he will be executive chef and partner. www.fiftysevenla.com
Tags: Culinary, DTLA, Fifty Seven, Los Angeles, Restaurants, Travel
