wd-50

09/14/09

Aweful.

by lottin at Citysearch

I love creativity but if Im putting it in my mouth it has to taste good! If not put it in a museum. Flew to NYC and especially made a trip to WD 50, Not impressed and disappointed. Would have loved to gone to some really good restaurants. Everyone else in our party agreed.

• Pros: creativity
• Cons: food and price

06/01/09

Unspectacular Food. Sloppy Service

by h2bomb at Citysearch

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.

• Pros: Innovative menu
• Cons: Why pay so much for plain tasted food and sloppy service?

04/06/09

Outstanding

by foobar1234 at Citysearch

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.

• Pros: If you're bored of the usual you will not be disappointed
• Cons: The price is steep but genius costs money