Fifty Seven's Salt and Sugar Cured Beef Carpaccio

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• Photos by Frank Lee

Josh Drew commenced his tenure at Fifty Seven in early June, replacing opening guest-chef David Nayfeld. Now the Art District newcomer has a bit of that Farm Shop edge from Drew, who's put together this nifty beef carpaccio that's a tad different than your garden variety thinly sliced raw meat. First the beef is cured with salt and sugar for two days, while spices such as star anise, cloves and juniper add compleixity. It then gets a lovely garnish of smoked trout roe, sugar snap peas for texture and crunch, thai basil, and agretti. That last bit is a salt water green from Windrose Farms that's a bit like minerally spinach that brings an overall freshness to the dish.

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