I’ll just say it. I walked into Fifty and thought this place is going to be way too stuffy for my taste. I used to go to this location when it was Commerce with my parents and it still looked vaguely similar. And I will also say that every single dish, all of them without fail, knocked me on my sweet little ass. It was that good.
Fifty was opened recently by Alex Kingman, a 27 year old who once lived in the building when it housed another restaurant. The décor itself could be a canvas for any type semi-high end food. The dining room is elegant and sleek without much decoration . There is a large marble bar running the length of half the space. As we sat, young couples flooded the restaurant which I had assumed might attract a much older crowd.
chef Luis Jaramillo’s menu is new American fare and divided into 4 main components: Bites, Vegetables, Ocean, and Land. Each dish was beautifully composed and built with thoughtful combinations of ingredients. Crudo tends to bore me but their version with steelhead trout, ponzu, seaweed and tapioca chips was an umami packed delight. Their burrata with peached was the perfect sweet/salty/fatty bite. Then I walked into one of my favorite dishes in recent memory, shrimp & calamari black rice with sofrito, mizuna, lemon aioli. Every component of the dish (which is very difficult to execute) was beyond perfect. I would have happily stabbed my dining companions in their hand with my fork for trying to share it with me. I loved it, go there, you can still bring your parents to pay the check. Here’s what we had:
Smoked Trout Deviled Egg - trout roe / crispy skin
Mini Lobster Rolls - house made brioche / celery / herbed aioli
Fluke Cebiche - uni / leche de tigre / red onion / cilantro
Steelhead Trout - ponzu / seaweed / tapioca chips
Beef Tartare - horse radish / farro / shallots / slow poached egg
Mediterranean Octopus - cilantro / potato / peppers and olive caponatta
Charred Broccoli- calabrian peppers / parmesan crisp / anchovy
House Made Burrata - roasted peaches / basil / lambrusco vinaigrette
Shrimp & Calamari Black Rice – sofrito / mizuna / lemon aioli
Pan Roasted Scallops - asparagus / grainy mustard vinaigrette / citrus segments
Grilled Hanger Steak - fingerling / chimichurri / shishito peppers / garlic confit aioli
Address: 50 Commerce St, New York, NY 10014