Wylie Dufresne takes molecular gastronomy at WD-50 to a level of fun and entertainment without the pretense you might expect in a restaurant that gets so much hype. We prepared our stomachs for a Friday night of experimentation at Wylie's standout restaurant in the Lower East Side.
Opting for the tasting menu, we took a journey with the chef through courses like a mini ice cream everything bagel made of ice cream milk that had been soaked with everything bagels and formed into mini bagel-shapes; perfect scrambled eggs wrapped in a cube of fine egg film, cold fried chicken and cocoa packets bursting with chocolate flavor. Everything was delicious and interesting, though we did find an 'unfortunate' hair in the cold fried chicken course. The staff was quick to replace the dish, but it did tarnish the overall meal slightly.
Despite the set-back in that one course, our meal at WD-50 was certainly memorable both for the food and the mishap. We booked a few weeks ahead in order to get a table, but if you don't mind an early 6pm or late 9pm meal, you should be able to find a table.
Keep on eating.
WD-50
50 Clinton Street (map)
tel: (212) 477-2900
online reservations at Opentable.com
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