Morro Bay Pacific Gold oysters with avocado, fresh horseradish, frill mustard and salmorejo (a Spanish puree made of tomato, bread, olive oil and garlic).
Sneak Peek: Fifty Seven's New Chef & MenuBy Lesley Balla
June 4, 2014
It's fitting that Fifty Seven is in the Arts District. Although it's a fullly designed spot that's every bit as industrial-chic as it should be for the neighborhood, the restaurant from Cardiff Giant (The Churchill, The Hudson, DBA) still feels more like a shell, or a gallery to fill up with a new restaurant vision every month. The idea is that a new chef will come in with his or her own menu and team and the restaurant becomes theirs for a "residency." At opening, David Nayfield led the charge with tasting menus, served by a team in crisp white shirts and a more high-end temperament, overall. But his tenure is over today.
Incoming chef Josh Drew, who spent the last three-and-a-half years at FarmShop at the Brentwood Country Mart, begins serving his menu on Thursday, June 5. He finds inspiration in late-spring and summer ingredients from small farms and fisheries: things like wild spot prawns, peaches, mulberries, king salmon, razor clams, strawberries and more. The menu format has shifted to a la carte, as opposed to the previous prix fixe. Drew's vision is a bit more rustic-casual, so the vibe will be lighter and more lively. The servers are dressed in henley shirts and Hedley & Bennett aprons instead of those crisp button-ups. There's also a new cocktail menu courtesy Proprietors LLC, the group behind hot spots like Honeycut. A first sneak peek of the new menu is below. Look for this and more starting this week.
Wild spot prawns cooked a la plancha with buttermilk and grilled black kale pesto.
A twist on Greek saganaki: this is griddled provolone with Windrose Farm flowering marjoram and pecans.
Deeply hued Robada apricots from Frog Hollow Farm with red dandelion and sunflower seeds.
Ora king salmon with Windrose Farm round carrots, razor clams and scallion.
The 100-day dry-aged rib eye for two comes with Frog Hollow Farm peaches, porcini mushrooms, smashed potatoes and salsa verde.