When I read that restauranter Alex Kingman opened Fifty on 50 Commerce Street because he grew up above the space of where the restaurant resides today, it made sense. Fifty's menu is homey, simple and executed extremely well. The menu is divided into four different sections: Bites, Vegetables, Ocean and Land. Each section is carefully curated to give the diner a breadth of options, all of which can easily be paired with other dishes with the menu. Don't overlook the cocktail menu. I've been craving an authentic Italian Spritz after returning from Italy and Fifty knew how to craft the perfect one. Fifty is located on a corner street therefore really big, the lighting is a nice cross between well lit and dim and there is enough room to move your elbows without bumping into the next person. Fifty is ideal for date night and perfect for group dinners! My only note of improvement for this place would be that they serve the dishes slower. The service felt a little rushed as plates were coming out before we could finish a dish.
1. Scallop cebiche- Do you see that piece of uni? Well there were at least 5 chunks of uni in the scallop dish. I've never had uni and scallop in coconut tiger's milk but upon the first bite my mind was blown (or should I say taste buds?). The cilantro and red onion cuts through the sweetness and gives it a different texture from all the silkiness of the uni and scallop. This dish is definition "100".
2. House made burrata- Fifty is too generous with their portions. I mean look at the size of that burrata. I loved the pairing with the vinaigrette and grilled peaches. Although the dish comes with a side of bread, use the peaches as an impromptu bread because the flavors are unlike anything else. The bread is great for wiping the dish clean afterwards!
3. Tomato goat ribs- These goat ribs must have been smoked for hours because they were falling of the bones when I was cutting through them. The tomato stew was nice tangy and tasted amazing with the lime and cilantro marinated avocado. I've never had goat with avocado but this is all I can think about now. I loved the addition of the plantain that gave the dish a nice sweet break. For a sweet and savory bite I suggest eating the ribs and plantain together. The farro has a hard texture so it may not be everyone's cup of tea. I personally liked it but wouldn't notice if it wasn't there. Overall this dish was so delicious!