Got to go to Fifty Seven the other day- here's a couple quick thoughts slightly in order on what I think is going to be an exciting idea:
-Wine list is EXCITING! Somm Max Coane is to be commended. all kinds of price points available, by-the-glass options are strong and well priced.
somebody remind me to buy salmon roe and creme fraiche next time I cure some salmon. bread is delicious, too. fairly pricey for one-slice-of-bread size... note to self- look up what a "tartine" actually is.
is this cheese foam? cheese mousse? I'm assuming La Tur is the name of the cheese. would be a really funky cheese but the foam/mousse presentation tempers the funk. nice touch with the radicchio cups and apple slices to scoop it up. they should serve this with a spoon...
I, an unabashed carnivore, love this. makes me want to go to the farmer's market and then start pickling everything. dunno how "sour cream sauce" is supposed to "cut through the acidity" but it tastes good with the pickles...
ordered it just to know what a mandarinquat tastes like. turns out, exactly like it sounds. belly is done well but I'm a bit pork belly'd out these days...
-"Heritage Pork Chop"
funny there's no beef dish on the entree menu. huh, not one on the apps, either... this is literally the best pork chop I've had in LA, though. huge, juicy, full of flavor. totally forgot about the lack of steak after the first bite.
I would say this is about to be one of the heaviest places in my rotation except we are about to touch on the major wild card with this place- their "chef-in-residence" David Nayfeld's stint is up this week. The key here is how the transition to the next "CiR" is handled/executed and I think the whole success of the concept hangs on that. I'd say my first dinner here was wildly successful, so much so that I'm headed back in a week to try Josh Drew's take on the kitchen... I hope it's as good as the first time!
I'm also wondering how much changes with each chef switcheroo- does the kitchen staff changes? the plates? the cocktails and wine? Is it possible to love a restaurant that is a different iteration of itself on each visit? TBD I guess...