Eek! David Nayfeld’s Culinary Version of Nails on a Chalkboard

Nayfeld is the first chef in rotation who will lead the soon-to-open Fifty Seven in downtown’s Arts District

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Illustration by Nigel Buchanan

Kitschy food—truffle fries, Kobe sliders, and pastrami lox. That kind of gimmicky cooking is condescending, especially to Southern Californians, who are incredibly savvy. Produce is like a birthright here. You grow up knowing what great ingredients are all about. You know quality. As a veteran of New York City’s three Michelin-starred Eleven Madison Park, how does L.A.’s fine-dining scene stack up? That culture still has a long way to go. But I don’t want to try and bring New York fine dining or Paris fine dining here. With time I want to help carve out exactly what fine dining in L.A. means. I don’t even think Angelenos know yet. But anyone who says this city doesn’t have incredible food is sorely mistaken.


http://www.lamag.com/wp-content/uploads/sites/9/2013/11/arrow8.png Fifty Seven, 712 S. Santa Fe Ave., Downtown, fiftysevenla.com.

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Comments

  1. ChristineT_0133

    November 13, 2013 at 7:14 pm

    I’m very confused about this post. Is that the food this chef usually cooks or did they announce the menu somewhere? Did they trash talk LA fine dining? OR is this a quote by the chef?? Regardless, I’m curious to see how this restaurant will unfold!

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