Cuisine:

• Others
• Contemporary

WD~50 Description:
Wylie Dufresne has always been way ahead of the New York City experiential curve. There were glimpses of his playfulness when he cheffed at 71 Clinton Fresh Food. Here at wd-50, the chef makes a name for himself as a chemist and provocateur. There's eccentricity in his discoveries like fried mayonnaise or knotted foie gras and they challenge the diner to look beyond the obvious. Dishes are innovative but Dufresne also holds classic flavors and techniques in high regard as in starters like cuttlefish, cashew, root beer and watercress; or aerated foie, pickled beet, tamarillo-molasses and brioche. The tasting menu offers the very best venue to get an idea of Dufresne's range. You can even sample Alex Stupak's (formerly of Alinea) dessert menu offered up in a three- or five-course tasting menu of its own. Don't miss the cheesecake with pineapple, raisin, saffron and lime. The glowing brick den sports a minimalist but warm interior with a cut-out view of the kitchen, modern fireplace, futuristic lighting and blonde Swedish-style furniture. All of it smartly plays backstage to the plated whimsical creations. You'll want to reserve a table weeks in advance.


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