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Lauren Schutte | Photo: Tim Melideo | July 29, 2013
Beau Laughlin is cooking up new ventures, this time with Heinz 57.
Beau Laughlin, CEO and co-founder of the hospitality group Cardiff Giant (The Hudson, The Churchill and Clover Juice), is living up to the largesse his hospitality group’s name implies. “We have eight new spots coming up,” says the 34-year-old Beachwood Canyon resident. With plans for new projects in Los Feliz, Silver Lake, Hollywood and downtown’s Arts District, there’s no shortage of Giant undertakings in our midst. The most talked-about venture, Fifty Seven (712 S. Santa Fe Ave., L.A.)—Laughlin’s foodie-focused restaurant and jazz bar set to open this fall—boasts an HQ befitting the buzz. “It’s the old Heinz ketchup loading dock… 20-foot ceilings, all exposed brick,” he says of what he describes as the “gritty” space being designed by Milo Garcia (Gjelina, Hinoki & the Bird, Pedalers Fork). Part of L.A.’s burgeoning Arts District, the restaurant rubs shoulders with Bestia, Church & State, the Southern California Institute of Architecture (SCI-Arc) and the in-progress 6th Street Bridge project. Fifty Seven intends to embed itself in the up-and-coming neighborhood via an interactive outdoor patio that will host weekend farmers markets, block parties and gallery exhibitions. But the main draw will be the menu and Eleven Madison Park’s senior sous chef, David Nayfeld, who has been tapped to start
off what Laughlin intends to be a rotating chefs program. The same strategy will be employed in the space’s basement where Laughlin plans to re-create a proper jazz bar experience with an array of national and local acts. Between Fifty Seven and his still-unnamed nightclub taking over WeHo’s old Voyeur spot, set to open in September, Laughlin’s 2013 plate is deliciously full.
Long Beach and Pasadena flea markets, The Apple Pan, LACMA
Our public transportation, not having seasons, bars that take 15 minutes to make a specialty cocktail