Hospitality group Cardiff Giant (The Churchill, The Hudson, Clover Juice) have taken over the former Heinz 57 loading dock for their latest project Fifty Seven (712 S Santa Fe Ave., Los Angeles, 90021; 213.816.8157) opening March 27. Designed by Los Angeles based MAI Studio (Gjelina, Hinoki and the Bird), the restaurant has a raw multi level industrial warehouse and has a balance between sleek, elegant minimalism and the textured grit of the existing building. Enter through an alley patio and take in the view of the high ceiling restaurant with exposed beams, decorative concrete floor, and mixed tones of light golden woods, and warm reflective metals, contrast the existing exposed brick walls. The 360-degree bar allows for seating and standing room while a variety of communal and private tables with comfortable brass accented denim stools offer expansive patio and main dining room views.
Walk down the stairs an you’ll find an intimate performance space that will feature artists across all genres, showcasing everything from up-and-coming musicians to residencies and secret after-shows.
Fifty Seven is a restaurant designed to showcase the talents of a rotating roster of chefs from
around the country. Each chef will have the opportunity to feature his or her original
concept for a residency, timing for each chef may vary allowing flexibility depending on
the chef’s availability.
Chef David Nayfeld (Eleven Madison Park, Cru, Jöel Robuchon’s Mansion, Aqua) will be the
first chef to take over the kitchen from November through February. A Northern California
native, Nayfeld is one of the country’s most impressive rising chefs, having won the praises of
restaurateurs, critics, and patrons.
You can choose from Nayfeld’s 3 course prix fix or 6 course tasting menu with dishes like Cochon De Lait served with cippolini onions, sherry vinegar and a potato puree and Spiny Lobster with orange, fennel and licorice. Nayfeld will be sourcing ingredients from local farms and purveyors so dishes will change weekly.
For a la carte dining, choose a table in the bar area and enjoy Nayfeld’s take on snacks like House Made Bratwurst served with whole grain mustard, torn bread and finished with salsa criolla and Pickled Garden with lemon, cucumber, carrot, squash, cauliflower and baby beets with red miso.
The bar program will focus on classics that use the best spirits from local distilleries and fresh ingredients. Seasonal additions will be created to go with dishes coming from the kitchen. A thoughtfully curated wine selection will highlight California Vineyards with an emphasis on the West Coast.
Open Sunday-Wednesday, 5:30 pm; Thursday-Saturday, 5:30 pm. Initial downstairs hours will be Thursday-Saturday 9 pm – 2am with additional days to follow.
