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The Quick Pitch: Steps from Italian sensation Bestia in downtown L.A.’s Arts District, dining den Fifty Seven – likewise situated in a former industrial loading dock and named for Heinz ketchup (hence the allusive name) – is similarly airy, bustling and defined by exposed wood, concrete, brick and duct work. The chef-driven restaurant has taken a different tack to staffing its kitchen by purposefully planning to rotate its head chef every few months — and therefore its menu. Out of the gate, David Nayfeld, who helped earn New York City’s acclaimed Eleven Madison Park its Michelin stars as its senior sous chef, is turning out precisely considered (if not quite as precious) plates of everything from veal liver with onion jam to halibut with ramps and spring peas.
The Insider’s Dish: Restaurateur Beau Laughlin, the key figure behind the concept, previously worked as a music manager, with clients like Nico Vega. He was also a co-producer on 2013’s polarizing Lindsay Lohan-starring indie film The Canyons.
The Must-Order Item: While they’re still on the rotating menu, either the deviled eggs appetizer with celery relish or the Meyer lemon dessert with ricotta, basil and Parmesan sables.
The Industry Neighbors: The immediately surrounding Arts District’s streetscapes are constantly employed by film, TV and commercial crews, most often to evoke either a post-apocalyptic future (Justin Timberlake’s In Time) or a noir present (Ryan Gosling’s Drive).
Fifty Seven; 712 S. Santa Fe Ave., L.A.; 213-816-8157
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