Five Fifty Central Avenue, aka “Five Fifty”, is an extraordinary twofer on the Kosher Food scene. The space will house both a gourmet market selling expertly smoked and cured fish and meats, as well as an exquisite restaurant space to sit down in and enjoy a French-influenced fine dining experience. The Attias family, led by Papa Avi Attias and sons Michael and Eli, has been in the Smoked Fish industry for over 25 years as the owners of a Smoked Fish Factory on Coney Island. They are masters of their craft and have the art of smoking down to a science. The restaurant prepares food in this same scientific style with commercial smokers and equipment on-premises that control every aspect of the food preparation process; from the humidity to the temperature and even the PH levels of the food. The restaurant décor feels like a romantic and decadent French Bistro with warm lighting, brick arches, marble floors, large arched ceilings with chandeliers, sconces and firewood along the walls, custom hand-crafted pieces to match the décor, a large, fully equipped bar with granite countertops and candlelit cozy booths and tables.
Chef Isaac Gellis hails from California and studied at The Culinary Institute of America. He is trained in Michelin Star French, Spanish and American styles with an impressive resume that includes working at the MoMA’s modern restaurant, Colicchio and Sons, as well as Alain Ducasse. His style is primarily American Cuisine with French technique.
One of Five Fifty’s House Specialities is the Five Fifty Burger: A ground beef and short rib patty stuffed with shredded short ribs and fried onions, served with a house sauce, coleslaw and home-made pickles and the option of adding pastrami bacon and a fried egg. The 45-Day Dry Aged Rib Eye with Ginger Jus and in-house smoked Cyprus Sea Salt Flakes, is aged in their French aging case that breaks down the meat’s fat, creating exceptionally tender beef. A knife is not necessary for this steak! Their Bone Marrow Carpaccio is pounded thinly, charred and served with their in-house pickled chilies. The Steak Tartar is finely chopped and served with a smoked egg vinaigrette, capers and house made barbeque chips. The 550 Truffle Fries are made from homemade potatoes that are peeled and pressed through a slicer, fried and served with truffle essence and parsley. A full wine menu, cocktails and mixed drinks are available, as well as freshly ground coffee that is made in their own personal French press from beans roasted at a local specialty coffee shop.
Vaad of Five Towns