I have been wanting to eat at wd~50 for a while now, since the chef is a friend of friends and I've been hearing so much about the place. This past Thursday, as a sort of belated birthday present to myself, I went, and wow. The chef, Wylie Dufresne, is celebrated for adventurous and artistic cuisine: I missed his appearance on Iron Chef America but as a sometime watcher of the show I know the culinary experts who get invited don't screw around.
His restaurant, at 50 Clinton Street on the Lower East Side, is spacious and comfortable. I went with a party of six and we did the ten-course tasting menu. The staff brings a succession of very small, elegant dishes to the table, and Wylie's father Dewey drops by to discourse knowledgeably on the different wines you're drinking. The experience is folksy and unpretentious even though the food and drink is so ultra-refined it could be caricatured, say, in a Cohn brothers movie. (For some reason I'm thinking of Maude Lebowsky.)
Just a few examples from the tasting. The first dish out is a fig in a perfect cube shape with a slice of anchovy balancing on top. Awesome to look at and a mind-bending combo of flavors. More geometry came in the form of a smooth cylinder of foie gras (yeah I know, tortured ducks--I don't feel good about it), which breaks open to reveal a liquid center with some kind of oozy beet concoction. The taste resided somewhere between Satori and Nirvana. A bowl of fishy consomme with a hint of chocolate (!) came with a tiny squeeze bottle, complete with orange cap like Elmer's. You squeeze thin ropes of yogurt, thickened with some kind of space age enzymes into the broth. A little weird, and the fish and cocoa combo I found discordant, but a lot of great art is offputting. Many of the dishes come on beds of shavings the waiter described as "soil," as in "pea soil" or "chocolate soil," and the small dabs and smears of sauces on the plates jazz up the views and tastes.
Not a place for starving artists, but every artist should save up some money for a once in a lifetime trip. Simply amazing on every level.
was just talking about the dinner last night. was that really yogurt in the squeeze bottles?
According to Jim the space age enzymes turned the yogurt into quote-unquote noodles.
Just a reminder: I have no idea what I'm talking about.
Well, I definitely heard yogurt, so the Q is whether there was some grain or something else in there making those "noodles."
wow, unidentifiable "noodle" shaped thingys formed by enzyme action in a most likely yogurt based squeezey juice that you squirt into a bowl of fishy liquid. sounds delicious.
A picture of the squeeze bottle / "noodle" / soup dish was in the New York Times magazine yesterday (Dec 11). Page 70. "a squeeze of lemon yogurt that becomes 'noodles' in a bowl of hot cocoa dashi." Short article by Wm Grimes about Wylie and others called "Gastronomic Reversals."
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I have been wanting to eat at wd~50 for a while now, since the chef is a friend of friends and I've been hearing so much about the place. This past Thursday, as a sort of belated birthday present to myself, I went, and wow. The chef, Wylie Dufresne, is celebrated for adventurous and artistic cuisine: I missed his appearance on Iron Chef America but as a sometime watcher of the show I know the culinary experts who get invited don't screw around.
His restaurant, at 50 Clinton Street on the Lower East Side, is spacious and comfortable. I went with a party of six and we did the ten-course tasting menu. The staff brings a succession of very small, elegant dishes to the table, and Wylie's father Dewey drops by to discourse knowledgeably on the different wines you're drinking. The experience is folksy and unpretentious even though the food and drink is so ultra-refined it could be caricatured, say, in a Cohn brothers movie. (For some reason I'm thinking of Maude Lebowsky.)
Just a few examples from the tasting. The first dish out is a fig in a perfect cube shape with a slice of anchovy balancing on top. Awesome to look at and a mind-bending combo of flavors. More geometry came in the form of a smooth cylinder of foie gras (yeah I know, tortured ducks--I don't feel good about it), which breaks open to reveal a liquid center with some kind of oozy beet concoction. The taste resided somewhere between Satori and Nirvana. A bowl of fishy consomme with a hint of chocolate (!) came with a tiny squeeze bottle, complete with orange cap like Elmer's. You squeeze thin ropes of yogurt, thickened with some kind of space age enzymes into the broth. A little weird, and the fish and cocoa combo I found discordant, but a lot of great art is offputting. Many of the dishes come on beds of shavings the waiter described as "soil," as in "pea soil" or "chocolate soil," and the small dabs and smears of sauces on the plates jazz up the views and tastes.
Not a place for starving artists, but every artist should save up some money for a once in a lifetime trip. Simply amazing on every level.
- tom moody 12-03-2005 8:37 pm
was just talking about the dinner last night. was that really yogurt in the squeeze bottles?
- julie 12-05-2005 6:46 pm
According to Jim the space age enzymes turned the yogurt into quote-unquote noodles.
- tom moody 12-05-2005 7:45 pm
Just a reminder: I have no idea what I'm talking about.
- jim 12-05-2005 7:47 pm
Well, I definitely heard yogurt, so the Q is whether there was some grain or something else in there making those "noodles."
- tom moody 12-05-2005 7:57 pm
wow, unidentifiable "noodle" shaped thingys formed by enzyme action in a most likely yogurt based squeezey juice that you squirt into a bowl of fishy liquid. sounds delicious.
- sally mckay 12-06-2005 12:52 am
A picture of the squeeze bottle / "noodle" / soup dish was in the New York Times magazine yesterday (Dec 11). Page 70. "a squeeze of lemon yogurt that becomes 'noodles' in a bowl of hot cocoa dashi." Short article by Wm Grimes about Wylie and others called "Gastronomic Reversals."
- tom moody 12-13-2005 6:47 am