The neighborhood on the eastern edge of downtown’s Arts District, already home to Church & State, Bestia and Bread Lounge, is attracting another restaurant newcomer.
Come late summer, the hospitality group behind the Churchill, the Hudson and Clover will open a new restaurant at 7th and Santa Fe in the building that once was a loading dock for food company Heinz.
The group Cardiff Giant says it has tapped David Nayfeld, former senior sous chef at Eleven Madison Park in New York, as executive chef of the yet-to-be-named restaurant.
A representative for the restaurant says that, like the name, no details about the concept or menu are available yet. But to introduce himself to Los Angeles, Nayfeld, who hasn’t cooked here before, will take part in a collaborative dinner with chef Michael Voltaggio of Ink restaurant on June 4.
The six-course dinner will include three courses from each chef, showcasing their respective culinary styles, and is touted as a glimpse into what Nayfeld will be doing at the downtown restaurant.
Nayfeld is a graduate of the Culinary Institute of America and has worked in the kitchens of Aqua in San Francisco, Joel Robuchon’s Mansion at the MGM Grand in Las Vegas and Cru in New York, as well as Eleven Madison Park, which has three Michelin stars and six James Beard awards.
Nayfeld also has had stints at Philippe Rochat in Switzerland, Albert and Ferran Adria’s Tickets and 41 Degrees in Spain and l’Agapé Substance, Frenchie and Jacques Genin in Paris.
The dinner is set for June 4 at 6 p.m. and costs $125 with an optional beverage pairing for an additional $75. Credit card reservations are required; call (323) 651-5866.
Ink, 8360 Melrose Ave., Los Angeles, www.mvink.com.