Good news: I’m going to show you a bunch of gorgeous pictures of some incredibly delicious food served at one of the most picturesque places in all of LA. Bad news: I’m going to have to let you down gently and inform you that as reported here by Eater LA, said perfect picturesque place (Fifty Seven) is closed for the next few weeks with no word on whether or not they plan on reopening. Le sighhhh… our affair had only just begun.
Well, truth be told I really was just beginning to get to know Fifty Seven and getting the opportunity to discover all of their incredibly wonderful and attractive attributes. What drew me in initially was their incredibly unique concept of featuring a rotating roster of chefs – this was the first I’d ever heard of this kind of dining experience, one where you could return to the same straight-out-of-a-design-mag atmosphere but experience a completely new menu every few weeks or so. Brilliant I thought. That concept paired with a chic classic Downtown LA vibe, especially since the space happened to be an old Heinz ’57 loading dock (get that “57” part now?), Fifty Seven had all the makings of hitting LA dining stardom.
I went to check out the very highly regarded Fifty Seven brunch last weekend created by guest chef Josh Drew, a master of brunch and a Farmshop alum. Farmshop’s brunch is hands down one of the best brunches in LA, read about it here should you be curious, so I knew going into it that I was without a doubt in for a treat. So in my truest “I don’t fuck around when it comes to brunch” form, I ordered myself a big ol’ sticky bun, some fresh and fizzy belini’s, and almost one of everything else on the menu – so as you may imagine, I had myself a flawlessly crafted, and flavorfully balanced brunch. It was simple and sheer perfection.
I’m so disappointed that I can’t tell you to get over there and enjoy a meal with Fifty Seven LA tonight or this weekend, but stay tuned and I’ll be sure to keep you updated on the status of their return. It will be on account of my own selfish curiosity but I promise to fill you in as soon as I hear word. In the meantime, we must carry on my fellow brunchers, plenty of other sticky buns, eggs, and mimosas to be had!
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