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- Village Voice8월 4, 2014Everything 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. 자세히 보기
- Village Voice8월 4, 2014Wylie 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. 자세히 보기
- Mike Winston12월 6, 2013It'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!! 자세히 보기
- Vanessa Vergara6월 22, 2014You 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 Voice8월 4, 2014If 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. 자세히 보기
- Daniel Boulud7월 30, 2014Wylie 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 Voice8월 4, 2014Your 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. 자세히 보기
- Jerry Raymond6월 17, 2013The 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 Voice11월 26, 2012Experimental, 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 Mushroom6월 4, 2014SEA SCALLOP, COFFEE, CAULIFLOWER, ORANGE: scallop was perfectly cooked and the cauliflower was good, but this dish was overall not an amazing pairing.
- Jon Stewart1월 12, 2014Amazing, 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 Network8월 17, 2011On 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. 자세히 보기
- Marcio Cantelli3월 23, 2013Awesome 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.
- Kat9월 4, 2013Eat 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 Mushroom6월 4, 2014CHARRED 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 Mushroom6월 4, 2014MILK BRAISED PORK COLLAR, SUNCHOKE, BLACK SESAME, KAFFIR: delicious, but i don't understand how this is considered "molecular gastronomy."
- Toad Mushroom6월 4, 2014WINE 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 Mushroom6월 4, 2014OYSTER IN ITS "SHELL," PRESERVED LEMON, SNOW PEA, HAZELNUT: delicious. loved the contrasting textures.
- Toad Mushroom6월 4, 2014CURED DUCK BREAST, CURDS-N-WHEY, SWEET POTATO, RICE NOODLES: you can never go wrong with duck.
- Toad Mushroom6월 4, 2014COOKIE 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 & Lifestyle12월 2, 2013Both prix-fixe menus highlight innovation in technique + ingredients. Diners are encouraged to visit the kitchen. – Green Guide Editor
- Seth Gordon3월 11, 2011Current 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 Smith10월 4, 2014Best meal ever!!! Great wine pairings, amazing flavors! Definitely worth every penny!
- Olivier Nguyen Van Tan7월 31, 2012Don'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 Mushroom6월 4, 2014SQUASH-ROASTED PEANUT SOUP, COCKSCOMB, FIG TOBACCO: interesting pairing. pretty good. a little too sweet.
- Diana M1월 28, 2011Eggs 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.
- abby4월 3, 2011fun 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 Mag7월 10, 2012Ingredients 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 Mushroom6월 4, 2014BARTLETT PEAR SORBET, HONEY-MILK CRISP, TARRAGON: delicious, but needs more imagination.
- Bravo12월 2, 2010The 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 Group11월 17, 2011Famous for molecular gastronomy and their eclectic menu, but you shouldn’t overlook their cocktails - especially the Snow Globe!
- Toad Mushroom6월 4, 2014APPLE TART, POMEGRANATE, SWISS CHARD, PISTACHIO: was not too keen on the combination of flavors on this palette.
- Mary Elise Chavez4월 7, 20125stars 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.
- The menus change pretty regularly, but everything here is unusual and inventive, and something is certain to delight adventurous eaters!
- New York Habitat11월 7, 2011This Michelin star restaurant is for the true foodies, especially egg lovers. We recommend the tasting menu to get the full experience.
- Annuh Strange6월 15, 2014Go 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
- Toad Mushroom6월 4, 2014BLACK BASS, PARSNIP, PICKLED GINGER, NORI MUSTARD: too much going on in this dish.
- Ali Banks6월 13, 2012Egg "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.
- Marion-Isabelle M.12월 20, 2010Happy 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 Lieberman6월 8, 2012If they have the French toast dessert with brown butter ice cream, get it! It will make your mouth so happy.
- @JaumePrimero10월 22, 2011Don't be afraid! The food here is incredible, and the experience will change the way you look at dining! Open your mind :)
- Adrienne S6월 10, 2012Pro tip: grab a seat at the bar, get 2 courses for $25 and let Kevin make you a fantastic cocktail.
- Compass7월 23, 2013Wylie Dufresne’s flagship for molecular gastronomy is known for its wacky combos and prix-fixe menus.
- M M11월 26, 2012Go for the larger of the two tasting menus. It is worth it for the dessert courses alone!
- Jessica Meyer1월 19, 2012Oh, man. The chocolate ganache with beet dessert blew. me. away. And that is after the benedict and three other awesome dishes.
- The Daily Meal3월 4, 2011At 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. 자세히 보기
- Constantin K6월 30, 2012One of my favorite meals of all time. Get the tasting menu, don't think about it, just do it.
- C. Spencer Beggs7월 9, 2013Went on a Monday night on a whim and got a table for two at 8:30 without a problem except for the host talking down to me. Probably shouldn't rock a t-shirt and bike helmet ;) Food was A++.
- Jennifer3월 11, 2012An absolute must! Every bite was amazing. I'm just sad that I couldn't start from the beginning and eat it again!