1. What is the philosophy of Fifty Seven?
“Fifty Seven is the Arts District restaurant that is passionate about innovation, education and encompassing creativity and expression!”
This mission statement was written by our entire team collectively during training. We spent a lot of time discussing what means the most to us about hospitality and being a part of a community. Culture is everything to us!
2. What experience would you like customers to have when they come dine at your restaurant?
That sense of community that we strive for… to feel warm and welcomed. The cocktails they are drinking have ingredients fresh picked from the farmer’s market. The food is local, seasonal, and the freshest quality. The wine list is filled with California wines from winemakers we respect and vineyards we love to visit. Our plates and decor have been hand crafted by artists in the area. We carry beer and spirits from local vendors. We want guests to have a sense of home and feel a part of the community around them.
It is very important to us to only serve the freshest ingredients to our guests. Our first chef, Chef David Nayfeld, is inspired by whatever our local farmers are currently excited about, or something he has brought back from foraging, and creates a dish around that. He changes the menu on a daily basis depending on what looks and tastes best at the farmer’s market and what is currently in season. Our lead bartender, Jeronimo Medina, also does the same with our cocktails. When the seasons change, so will our menus.
4. What is the premise behind rotating chefs every season?
We love the idea of bringing in different chefs from across the country to Los Angeles for guests to experience different cuisines, flavor profiles, styles and backgrounds. This keeps things constantly new and exciting, while still keeping the same warm service and atmosphere. It is also a great opportunity for up and coming chefs to show their skills to the LA market. We provide them the support they need to execute their ideas, and we get the benefit of learning from them!
5. How do you determine what outside sources to carry at your restaurant?
Something that has a story. A farmer or a winemaker who we believe in. People who are passionate about what they do and pour their heart and soul into a product. We believe that energy transfers over to our staff and then to our guests.
6. Why serve Art of Tea?
Art of Tea represents everything we’ve mentioned. They’re from Los Angeles, they take great pride and care in their products, and they have a strong emphasis on training which is very important to us. The managers at Art of Tea trained our entire staff and management team on the beauty of tea and the process that goes into making every single type they carry. They have so many flavors to chose from. We have a non alcoholic pairing available where we can pair Art of Tea with food, and we are currently creating a hibiscus cocktail using Art of Tea hibiscus tea. Last but not least, we just love to drink it ourselves!