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Restaurant PhotosBest New York City RestaurantWd 50 has been selected as a best restaurant by a major publication or website:
Member Reviews
Restaurant Review LinksListed below are links to reviews of Wd 50 from around the web.
"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...."
"There were many overlaps on tasting menu, but the kitchen was more than kind enough to accommodate and replace the dishes we already had with something new...."
"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..."
"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...."
"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...."
"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...."
"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...."
"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...."
"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..."
"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,...."
"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...."
"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...."
"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...."
"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..."
"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..."
"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..."
"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...."
"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...."
"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...."
"Wylie Dufresne, the chef-owner of the highly acclaimed restaurant WD-50, and I, have sort of a love/hate relationship...."
"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...."
"Root vegetable “lasagna” with sweet and sour mushroom broth. Lasagna is in quotes because only the familiar layering technique is used...."
"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...."
"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...."
"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..."
"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...."
""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...."
"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..."
"Then there was perfectly seared duck breast, worcestershire spaetzle, parsley root and mustard greens. Lovely, but not yowsa...."
"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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