If you haven't been to Fifty Seven downtown lately, now's a good time to think about making a reservation. The rotating-chef concept just turned its first corner, with New York chef David Nayfeld departing in favor of Josh Drew, who most recently manned the flames at Brentwood's Farmshop, after working previously with Thomas Keller. And, amidst the switcheroo, Fifty Seven is making room for Flynn McGarry, who will run several one-off dinners throughout the summer.]
The popular 15-year-old chef began raising national eyebrows a few years ago, when his focused, cheffy pop-ups — known as Eureka, the street he grew up on — became one of the hardest tickets in town. Since then, McGarry has staged at big-name restaurants across the country, and still routinely takes his high-end dinners on the road, most recently in New York City.
At Fifty Seven, McGarry plans to expand on his Eureka concept, giving upwards of 50 to 60 diners at a time the chance to explore dishes such as spot prawn laced in an emulsion of its own head, konbu-cured snapper and “beet” Wellington, a faux-meaty take on the classic dish, which also involved creamed kale and glazed dates. Despite the dinners being a step up in scale for McGarry — 50 seats is beyond his normal at-home pop-up capabilities — the $150 tickets (with $60 wine pairing add-on) are expected to move quickly.
The menu itself is also likely to move in and out fast. McGarry plans to change up his progressive American dishes each time he cooks at Fifty Seven, which for now is planned for June 23, July 21 and Aug. 11. Details and reservations for the nine-course meals can be found online.