Listed below are links to reviews of Wd 50 from around the web.
[ more from afullbelly]
"Friday night and a birthday combined for the perfect excuse to enjoy our first meal at WD~50. We started off with the ruby red shrimp and squid linguine -- both were outstanding and the squid linguine particularly memorable...."
[ more from augieland.blogs]
"Foie gras, candied olives, green peas, beet juice This is probably the dish that best shows the chef's skill in presentation, juxtaposition, technique, and balance. For sweet flavors there are micro beet greens, candied olives, sweet pea sand, and beet ju..."
[ more from becksposhnosh.blogspot]
"I don't think I could have come to New York without satisfying my curiosity about chef, Wylie Dufresne's WD50. The desserts (well, at least two of the three we tried), were a smash hit...."
[ more from chicagomag]
"Wylie Dufresne's WD-50 is New York's closest equivalent to Alinea and Moto in over-the-top gastronomy. The chef, though a protégé of Jean-Georges Vongerichten (of Vong), seems influenced more by Ferran AdrÃa...."
[ more from dailycandy]
"Why: Because you and your pet will enjoy a scrumptious breakfast and live entertainment. And because 100% of ticket sales go to Animal Haven at Biscuits and Bath, a new storefront adoption center on 44th Street...."
[ more from events.nytimes]
"but of course it had to be a different kind of eggs Benedict, a Wylie Dufresne kind of eggs Benedict: novel in look, concentrated in taste...."
[ more from finickyeater.blogspot]
"Following the foie gras, we had a shrimp "cannelloni," which looked like a miniature egg roll. Both the cannelloni and the filling were made of shrimp, with the "pasta" shell made of mashed, steamed shrimp...."
[ more from fodors]
"Chef Wylie Dufresne mixes colors, flavors, and textures with a master hand. His staff encourages people to feel at ease trying things like pickled tongue with fried mayonnaise on an onion streusel, or foie gras with a grapefruit, basil, and crouton dice a..."
[ more from foodite]
"Something interesting that Food For Design noted was the brilliance of simplicity. what strokes me is that we're so used to think in alginates, methylcellulose,...."
[ more from foodite]
"If you're interested in playing around with this stuff, Ajinomoto is the leading producer of transglutaminase for food applications, referring to it as Activa TG. There is a ton of information on tranglutaminase on their site...."
[ more from gastronomie-sf]
"Our next course was the "interactive" portion of the feast -- Cocoa Dashi, Lemon Yogurt Noodles. The yogurt came in a cute dropper bottle, and we were to squeeze it into the steaming dashi...."
[ more from gayot]
| "Wylie Dufresne's highly-anticipated sophomore project wasn't just a 71 Clinton Fresh Food Part II. The town cars are parked out front, the interior is a glowing brick den (with visible kitchen, of course), and reservations need to be made weeks in advance..." |
1 reviews
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[ more from gusto]
| ""When my foodie friend suggested we try WD-50, I was intrigued. I had heard about the trend toward this type of cuisine and was eager to experience it...." |
2 reviews
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[ more from hungryhedonist.blogspot]
"It's a restaurant in the molecular gastronomy league, fusing science with haute cuisine. Wylie Dufresne is known for his extensive use of transglutaminase, an enzyme that binds proteins, throughout his menu...."
[ more from menupages]
"I generally do not write reviews online about anything whatsoever, but this place was so awful that I feel obligated to let people know. We had a reservation for 3, and as soon as I walked in the door (I was the first to arrive), I stood there for at leas..."
[ more from menupages]
"My boyfriend and I went on a Saturday night at 8:30pm without reservations and the hostess was able to seat us in minutes. I appreciate that Wylie Dufrenese is trying to create a whole new palette of textures, flavors, and sensations but sometimes his exp..."
[ more from nycnosh]
"We have been listening to the buzz around this restaurant for longer than we’ve lived in New York– the chatter has been all about the quirkiness, the creativity, and the superb quality of the food. But one aspect has, until recently, overshado..."
[ more from nycrestaurant.blogspot]
"I just spent a great hour passing the time at work on "The Big Apple Dining Guide" (I found it through a link in one of your replies). I guess I must live in your neighborhood b/c we frequent the same places...."
[ more from nyjournal.squarespace]
"Even if the food occaisionally shows some cooking ability, it still doesnt change tha fact that WD-50 is about weird, not well executed. I don't care what items are paired, or how odd it is- asl long as it makes good sense to do so...."
[ more from nymag]
"In cooking, as in the other arts, New York is an international bazaar, a place where great chefs come from around the world to display their skills. Wylie Dufresne is that rare thing on the New York cooking scene—a home-grown talent...."
[ more from oad.typepad]
"Wylie Dufresne, the chef-owner of the highly acclaimed restaurant WD-50, and I, have sort of a love/hate relationship...."
[ more from oad.typepad]
"There was a time when I loved the food at WD-50, but I felt that Wylie's cuisine had become too technical and he was now placing far too much of an emphasis on difficult flavor pairings...."
[ more from pabulum.ext212]
"Root vegetable “lasagna” with sweet and sour mushroom broth. Lasagna is in quotes because only the familiar layering technique is used...."
[ more from pabulum.ext212]
"Three of us drank two bottles of Algerian red wine while waiting for the rest of our group. When the five of us were complete, we shared two lamb shanks that were so tender, the meat just came off the bones when our forks touched it...."
[ more from realeats]
"Please note that you must add a comment to have your review count towards a restaurant's score. Reviews are reviewed for appropriate content every 30-60 days, so you will not see your review right away...."
[ more from redactedrecipes]
"There's a lot of science back in the WD~50 kitchen: lab equipment, flash freezing, chemical powders and lord knows what else, but for me it's the fun is in the presentation and how each dish creates a little cognitive dissonance as you reconsider the ingr..."
[ more from salli_vates.blogspot]
"Our amuse-bouche was a little pressed coin of smoked eel, served with tiny white "pine needle beans" and a swirl of tangy cranberry puree. I was going to order the rabbit sausage pine nut cassoulet but instead went for the lighter malted chestnut soup...."
[ more from savorynewyork]
""There are enough unique presentations to captivate one's imagination, enough emphasis on less-often accented components of well-known flavors, and enough juxtaposition of known textures to excite anyone that truly enjoys dining...."
[ more from search.cityguide.aol]
| "Soon after the opening of wd-50, The New York Times was forced to correct a misprint in an article describing a dish of "tiger nuts with Thai peppercorns. " Turns out it was poached kumquats with star anise and Thai peppercorns, not tiger nuts...." |
3 reviews
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[ more from travel.yahoo]
| "OverviewOpened in 1999, this restaurant has created waves ever since and was voted thirty-fourth in its award for "The World's Best Restaurants" by UK's Restaurant Magazine...." |
2 reviews
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[ more from vealcheeks.blogspot]
"This opening seemed an eccentricity of the chef, and diners find quirks in other temples of agape. We were presented with a glowing pink puck of foie gras mousse, huddled at the edge of a large plate, perched on shamrock pixie dust, described as dehydrate..."
[ more from wcities]
"Opened in 1999, this restaurant has created waves ever since and was voted thirty-fourth in its award for "The World"s Best Restaurants" by UK's Restaurant Magazine. With such stellar credentials, it has made its mark on the city"s gastronomical map...."
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