W D 50
(212) 477-2900
50 Clinton St
New York,
NY
10002
40.7197
-73.9847
Neighborhoods: Lower East Side, Downtown
What People Are Saying About W D 50
The Editor
Allison Austin
Citysearch
You don't come to wd-50 because you're hungry; you come to open your mind. Wylie Dufresne's restaurant is one of only a handful in North America on the forefront of the vanguard movement often called "molecular gastronomy." There's nothing molecular about this food, though; it's challenging, delicious and inspiring in the sheer audacity of its invention. When Dufresne serves foie gras topped with anchovy and dotted with tiny bits of crunchy chocolate, it's an education in breaking a dish down to its essential flavors to see how the building blocks--fat, salt, savory, clean citrus, edgy vinegar, etc.--work together. The room, meanwhile, is ultra-cool: dark, spare, understated--and overwhelmed by the diabolically inventive kitchen with its gorgeous oven and vast inventory of culinary machinery.
User Reviews
h2bomb
June 01, 2009
I must say, they did put a lot of effort to make the menu LOOK innovative. That said, I personally don't care for how innovative it is as long as it tastes good. In my opinion, the food tastes just the same as the restaurant next door. If that is not enough to feel disapointed about the place, the waitress had a full glass of water splashed all over my girlfriend. Luckily it was only a glass of water. Otherwise I would walk out immediately.
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foobar1234
April 06, 2009
One thing is for certain about WD, this is not your father's haute cuisine. The atmosphere is totally casual which is to be expected given the location. The service was excellent, our servers helped pick an excellent cocktail for my wife and were very attentive throughout the meal describing each dish that came out as part of the tasting menu and no dish was a disappointment. The timing of the dishes was also spot on. Each dish, aside from the first course of fluke wrapped in milk skin, brought me back to the flavors of my childhood. The everything bagel with salmon was an interesting take and with a little bit of each component on my fork it tasted like the best bagel and lox i've ever had. That is an important thing to remember, you must get a little bit of each component on your fork for the flavor to really come through. In most cases if you take each component on their own the dish comes off as bland but when you get a little of everything together the flavors will knock your socks off. The foie with a core of passion fruit was one of my favorites. Another was a new dish of snails and red lentils that they were testing out, it was a winner. The cold fried chicken was excellent as well, the ricotta it is served with is silky smooth and when combined with the chicken it all just worked. The squab was perfect and it was the first time I've had something cooked sou vide and while the color of the meat is a bit grey the taste was incredible. It was hands down the best squab I've ever eaten. Then we moved on to dessert. Alex Stupak is nothing short of genius. The hazelnut tart was incredible and the brioche was simply amazing. I was completely stuffed by the 3rd and final dessert course which topped off the meal perfectly. These guys are mad scientists and I can't wait to see what they come up with next.
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allforone
September 17, 2008
This is a new experience. Very creative. Big strong, rich and intense flavors abound. The Fois gras was amazingly rich but if you dont like Fois gras, then not for you. The pork belly was served here before anyone else dared try it and now its all over NYC.Amazing dish that I often think of five years later after that first meal. I notice many clueless wonders giving poor reviews. Some people are not willing to try new things, or experiment with new food and/or new cultures etc. If your sheepsih and tend to follow the herd then its not the place for you. Its like garlic ice cream. If you would never ever try garlic ice cream then WD50 is probably not for you. Go to Per Se and spend a grand. baaaaaaa
read full reviewThe Details on W D 50
What to Drink:
The wine list features offbeat bottles from Austria to Greece, along with smart French varietals, most ranging from $30 to $475. Around six signature cocktails are offered, including the Royal Blush with fresh cherry puree, champagne, vodka and lime juice.
Know Before You Go:
Dessert chef Alex Stupak is even more out there than Dufresne, and his desserts can be pretty hardcore. They're not for everyone.
What to Drink:
Don't miss on the cocktails, which are as radical in their way as the food.
Fun Fact:
Wylie is a sweet-natured man and not at all averse to saying hello to customers. But don't expect him to come to you.
Category:
Payment Methods:
American Express, Diners Club, Discover, Visa, MasterCard
Restaurant Special Features:
People Watching, Notable Wine List
Cuisine:
Notable Chef:
Wylie Dufresne
