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Located on DeKalb-Peachtree Airport (PDK)'s runway, open since 1985, the 57th is a WWII aviation themed restaurant in an intimate 1940s European farmhouse setting. Guests can enjoy the historic aviation-themed memorabilia, as well as a thrilling view of airplanes arriving and descending from the DeKalb Peachtree Airport (PDK). Menus are a regional twist on classic American cuisine.

Chef Tu David Phu's resume reflects a reverence for American culinary greats, skilled in classical European traditions. His stints include the nation’s top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. Most recently, Chef Tu was Executive Chef of Gather in Berkeley. But even before all this, Chef Tu had a rich culinary experience. His family hails from the Island of Phu Quoc in Southern Vietnam, and immersed him in the practices, ingredients, techniques, and flavors of one of world's most sophisticated global cuisines. “I grew up making making tapioca noodles and fresh coconut milk every Sunday with my parents in Oakland, California. The pure joy and care they placed into food and traditions stuck with me. I was amazed how much cooking can enrich the lives of others.” Obsessed with this perspective, he set out to make cooking his journey. His semi-annual pilgrimages to his family's island home, the fish sauce capital of Vietnam - catching seafood off the coast and cooking with relatives - feed his culinary expansion back at home in the United States. And his professional training provided tools to analyze/unlock/deconstruct the layers and complexity of common dishes of his childhood. His dishes are very much a product of occupying a vast range of cooking contexts. At Feastly, Chef Tu will host dinners inspired by the diverse regional specialties, terroirs and dining traditions in Vietnam. He loves the interplay between Western and Eastern cooking techniques and seasonal, locally abundant ingredients, along with harder-to-find and less-commonly known ingredients. Chef Tu invites diners to explore flavors and pairings with centuries of refinement and familiarity in Vietnam, but not often encountered in the United States. Diners already steeped in Vietnamese eats will find both taste memories and adventure in his compositions. "My interpretation of Vietnamese Cuisine is as a cook who has inhabited many culinary cultures."-Tu

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