Photographs of bone marrow, chestnuts, tonburi, pickled honshemeji and soft white chocolate, potato, malt, white beer ice cream courtesy of Tina Wong Frank Bruni's 3-star review of Wylie Dufresne's molecular gastronomy temple WD-50 may in fact reflect Dufresne and...
Spend a few hours with Wylie Dufresne in his Lower East Side kitchen, and you're struck by how no single dish reveals its components on first glance. Bright orange noodles were made of lobster roe. It's not just an egg yolk on that plate—it's a duck egg yolk cured for 6 hours in a salt, sugar, and amaro bath, carefully balanced to match the neutral buoyancy of the yolk. Come see how the magic happens with a look at every dish on Dufresne's new tasting menu.
Wylie Dufresne's wd~50 is known as a place of relentless experimentation. So perhaps it's to be expected that bar manager Kevin Denton has just as much fun with the cocktail menu. He showed us 6 of his favorite drinks: some with cold-smoked spirits, some with centrifuged infusions, and some that grow as you drink them.
Can't afford the $155, 12-course winter tasting menu from wd~50? This video from Eater condenses the experience to 60 seconds, and it won't cost you a thing.