An Unforgettable Dining Experience At Fifty In NYC's West Village

Tucked away in the heart of West Village on a little known street called Commerce, Fifty is an incredible neighborhood restaurant that offers seasonal New American dishes influenced by South American spices and flavors.

APPETIZERS

Chef Luis Jaramillo, originally from Ecuador, elevates every dish into an unforgettable one. The Deviled Eggs, topped with trout eggs, and crispy chip made of trout skin, melts in your mouth. The unique spices embolden the flavors of this appetizer. Both the Tuna Ceviche and Striped Bass Crudo features fresh raw fish with intense flavors. The cubes of tuna is marinated in tamarind sauce with avocado, braised daikon, and sesame seed, and topped with crispy rice. The strips of bass is paired with passion fruit, peanuts, scallion, and espellete pepper. Finally the Grilled Mediterranean Octopus is cooked to perfection to maintain its tenderness, and flavored with cumin, oregano, and champagne vinegar over a bed of cloud-like potato puree.

VEGETABLES

The Brussels Sprouts at Fifty is out of this world. Prepared in maple syrup, the charred brussels sprouts are sauteed with pork belly with a sprinkle of panko crumbs for the irresistible crunchiness. The equally delicious Maitake Mushrooms is served over creamy celery root truffle puree with sliced grapes and watercress.

ENTREES

An absolute must and one of the most popular dishes, the Shrimp and Calamari Black Rice is a flavor explosion in your mouth. The black rice, which has been cooked and dehydrated to add crunchy, crispy texture, is prepared in rich sofrito sauce with shrimp and calamari. The dish is garnished with uni, greens, and lemon aioli. Another highlight is the Pan Seared Scottish Salmon, which features juicy salmon served over broccoli rabe with a piece of parsnip, parsnip puree, and trout roe.