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wd~50

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Gastronomia Molecular e Bar de Coquetéis$$$$

Lower East Side, Nova Iorque

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wd~50

Os experts de Michelin Travel & Lifestyle e Food Network recomendam este local

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Raul FananiAgosto 14, 2014
Boa combinacao dos ingredientes!
Gislayne MadisonSetembro 11, 2011
O menu degustacao eh uma otima oportunidade de vivenciar esta experiencia unica que eh a comida molecular.
Village VoiceAgosto 4, 2014
Everything is presented with minimalist flare: a ring of soft foie gras on a bed of Chinese celery, a miniature everything bagel (actually made of ice cream) set over bright orange salmon threads. Leia mais
Village VoiceAgosto 4, 2014
Wylie Dufresne's Lower East Side gem still has what it takes to surprise and delight us. Go for the longer tasting which shows off avant-garde style and technique, without compromising flavor. Leia mais
Mike WinstonDezembro 6, 2013
It's quite an experience here. Everything feels like a mixture of magic and science. Don't miss the Matte Black cocktail or the Pork Belly. Read all about my visit below!! Leia mais
Vanessa VergaraJunho 22, 2014
You may think you are going to leave the restaurant with an empty stomach, but you're NOT! The food is delicious and the service is great! Get a reservation before they close by the end of the year!!
Village VoiceAgosto 4, 2014
If you're short on time (or cash), sit at the bar and choose any two plates for $25. We suggest the pho gras, followed by the refreshing dessert of cucumber ice, chartreuse foam, and jasmine cream. Leia mais
Daniel BouludJulho 30, 2014
Wylie Dufresne is an amazing, inventive chef. His menu changes constantly but if any of his classics are available; cold fried chicken with caviar, scrambled egg ravioli or shrimp noodles, get them!
Village VoiceAgosto 4, 2014
Your best bet is the tasting menu, which features a parade of deconstructed dishes that will leave you both scratching your head and rubbing your belly. Leia mais
Jerry RaymondJunho 17, 2013
The best dishes are those that delight and surprise here. And there are many. I do wish that some of the all time classics were always in the menu, such as their rendition of the everything bagel.
Village VoiceNovembro 26, 2012
Experimental, technical dishes.Try the hot pink noodles made from lobster roe, or sticky nigiri of mackerel and salsify, beaded with trout roe and seaweed. Critics' choice for best Manhattan splurge.
Toad MushroomJunho 4, 2014
SEA SCALLOP, COFFEE, CAULIFLOWER, ORANGE: scallop was perfectly cooked and the cauliflower was good, but this dish was overall not an amazing pairing.
Jon StewartJaneiro 12, 2014
Amazing, most memorable meal I've had. Only knock is some wine parings -- the food is so refined and delicate that some of the reds were too much. The food is incredible.
Food NetworkAgosto 17, 2011
On Food Network's The Best Thing I Ever Ate, Ted Allen raves about Eggs Benedict, a fresh twist on a classic dish, at WD~50 in New York, NY. Find more tips at Food Network Local. Leia mais
Marcio CantelliMarço 23, 2013
Awesome restaurant! A completely different experience for dinner. Don't leave the restaurant before trying Que Pasa Calabaza, a drink made by tequila, squash, yuzu and black salt.
KatSetembro 4, 2013
Eat at the bar to order à la carte! Love the pig tail terrine, sweetbreads, foie gras, and arctic char; skip the wagyu beef and pork belly.
Toad MushroomJunho 4, 2014
CHARRED CHICKEN LIVER, SZECHUAN, INJERA, MELON: while this dish was probably one of the more difficult to eat, flavor was great. presentation could be improved.
Toad MushroomJunho 4, 2014
MILK BRAISED PORK COLLAR, SUNCHOKE, BLACK SESAME, KAFFIR: delicious, but i don't understand how this is considered "molecular gastronomy."
Toad MushroomJunho 4, 2014
WINE PAIRINGS: not necessary. although, the kimoto ginjo 'time machine' tamagawa was paired perfectly with the bloodless sausage, smoked marcona, lily bulb and mushroom dish.
Toad MushroomJunho 4, 2014
OYSTER IN ITS "SHELL," PRESERVED LEMON, SNOW PEA, HAZELNUT: delicious. loved the contrasting textures.
Toad MushroomJunho 4, 2014
CURED DUCK BREAST, CURDS-N-WHEY, SWEET POTATO, RICE NOODLES: you can never go wrong with duck.
Toad MushroomJunho 4, 2014
COOKIE DOUGH ICE CREAM: this dish was not my favorite, but definitely the closest to what i imagined molecular gastronomy food to look like. very creative and not bad.
Michelin Travel & LifestyleDezembro 2, 2013
Both prix-fixe menus highlight innovation in technique + ingredients. Diners are encouraged to visit the kitchen. – Green Guide Editor
Seth GordonMarço 11, 2011
Current standouts: eggs, peekytoe, foie, scallops, cod, pork, lamb, wagyu. Misses: shrimp spaghetti, cuttlefish & cashew. Plus: don't miss the cocktails! Some of the most creative in the city.
Paul SmithOutubro 4, 2014
Best meal ever!!! Great wine pairings, amazing flavors! Definitely worth every penny!
Olivier Nguyen Van TanJulho 31, 2012
Don't hesitate to mix everything in your plate (incl. the side sauces beautifully covering the plates) to enjoy the full flavors. Fantastic tasting experience.
Toad MushroomJunho 4, 2014
SQUASH-ROASTED PEANUT SOUP, COCKSCOMB, FIG TOBACCO: interesting pairing. pretty good. a little too sweet.
Diana MJaneiro 28, 2011
Eggs benedict is so creative and weird. Try the corned duck appetizer -- it's inspired by Katz's deli around the corner and is delicious. warning though -- the artic char looked and tasted raw.
abbyAbril 3, 2011
fun and curious yet polarizing dining experience. great service! this is the only place that has forced me to examine each dish for its technique. lots of head-scratching. wylie's a genius.
Men's Health MagJulho 10, 2012
Ingredients you've tasted countless times before are reinvented at wd~50. Take eggs, for example. They cure the yolks for six hours so there isn't a deluge of runny proteins or crumbling, chalky yolk.
Toad MushroomJunho 4, 2014
BARTLETT PEAR SORBET, HONEY-MILK CRISP, TARRAGON: delicious, but needs more imagination.
BravoDezembro 2, 2010
The creativity of the presentation and flavor combinations of the food will make you wonder in delight. Bring a camera for sure. -Maria Hines, Top Chef
The Corcoran GroupNovembro 17, 2011
Famous for molecular gastronomy and their eclectic menu, but you shouldn’t overlook their cocktails - especially the Snow Globe!
Mary Elise ChavezAbril 7, 2012
5stars across the board (1) informed and friendly staff, (2) inventive cocktails and wine list, (3) menu cover, (4) dishes are unlike anything you've had, (5) desserts will seduce you.
Toad MushroomJunho 4, 2014
APPLE TART, POMEGRANATE, SWISS CHARD, PISTACHIO: was not too keen on the combination of flavors on this palette.
Rachel LovingerJaneiro 8, 2014
Esteve aqui mais de 5 vezes!
The menus change pretty regularly, but everything here is unusual and inventive, and something is certain to delight adventurous eaters!
New York HabitatNovembro 7, 2011
This Michelin star restaurant is for the true foodies, especially egg lovers. We recommend the tasting menu to get the full experience.
Toad MushroomJunho 4, 2014
BLACK BASS, PARSNIP, PICKLED GINGER, NORI MUSTARD: too much going on in this dish.
Annuh StrangeJunho 15, 2014
Go all out with the wine pairings. Be nice to the staff and the manger on duty will you a your of their kitchen. Go now before they permanently close in Nov. 2014
Ali BanksJunho 13, 2012
Egg "ravioli" are the best thing on the menu. Ask for a tour of the kitchen, how things are made are better than the actual dishes.
Toad MushroomJunho 4, 2014
SHRIMP GRITS, PICKLED JALAPENO: loved this dish, great flavor.
Marion-Isabelle M.Dezembro 20, 2010
Happy to salute an allergy-ok restaurant. I'm allergic to eggs, the waiter double checked all the menu for me. Scallops are really good, an venison meat is crazy. Enjoy!
Frani LiebermanJunho 8, 2012
If they have the French toast dessert with brown butter ice cream, get it! It will make your mouth so happy.
@JaumePrimeroOutubro 22, 2011
Don't be afraid! The food here is incredible, and the experience will change the way you look at dining! Open your mind :)
Adrienne SJunho 10, 2012
Pro tip: grab a seat at the bar, get 2 courses for $25 and let Kevin make you a fantastic cocktail.
CompassJulho 23, 2013
Wylie Dufresne’s flagship for molecular gastronomy is known for its wacky combos and prix-fixe menus.
Jessica MeyerJaneiro 19, 2012
Oh, man. The chocolate ganache with beet dessert blew. me. away. And that is after the benedict and three other awesome dishes.
The Daily MealMarço 4, 2011
At the helm is Wylie Dufresne, one of the modern food world'sfounding culinary wizards. To dine at wd-50 is a promise of the unexpected, which is no small feat in this hard-to-impress town. Leia mais
M MNovembro 26, 2012
Go for the larger of the two tasting menus. It is worth it for the dessert courses alone!
Constantin KJunho 30, 2012
One of my favorite meals of all time. Get the tasting menu, don't think about it, just do it.