Lower East Side - New York, NY
While the food may no longer be sending the same shock waves through the culinary world, the menu is still avant-garde and the flavor combinations are spot on. One of the great things about the restaurant is the lack of pretension. It’s a very relaxed environment with the vibe enhanced by the expertise and passion exhibited by everyone that works there. The hard work they put into everything at WD-50 pays off.
It’s not a cheap experience to have your taste buds challenged, but if you want to treat yourself, WD-50 won’t disappoint.
WD-50 | NYC
November 5, 2009
New American
Lower East Side
50 Clinton Street, New York, NY 10002
T: 212.477.2900 (make a reservation)
Website:
Hours:
Wed - Sat: 6pm - 11pm
Sun: 6pm - 10pm
For molecular cuisine.
Chef Josh Whigham of The Bazaar in Los Angles, CA
Chef Sean Brock of Husk and McCrady’s in Charleston, SC
I can’t leave NYC without eating there because his food is so intriguing. How does he come up with this stuff? Wyle is a genius.
RECOMMENDER
WHAT THEY SAID
Share
- Chef Wylie Dufresne
Photo Credit: Find. Eat. Drink.
For a special occasion, WD-50 is fun and great.
Chef Marcus Samuelsson of Red Rooster in Harlem, NY
Pastry chef Alex Stupak is one of the most talented pastry chefs in New York. He is awesome. There is always a punctuation point of pure flavor. Something is always going to pop.
Chef Johnny Iuzzini formerly of Restaurant Jean Georges
De Vino Wine Boutique in New York, NY
