The kitchen at chef Wylie Dufresne’s Lower East Side restaurant is filled with high-tech gadgetry and cutting-edge ingredients, including centrifuges, liquid nitrogen, xanthan gum and hydrocolloids. The food that he serves, however, never feels academic—it’s fun and joyful, as in the famous deconstructed eggs benedict, a cylinder of egg yolk topped with deep fried hollandaise (coated in crispy English muffin crumbs) with a Canadian bacon crisp on top. Many dishes take Americana comfort food and give them a madcap twist, like a dish called cold fried chicken, which is actually a cold terrine of chicken with a fried crust, and served with gelled buttermilk that resembles mashed potatoes. The cocktail list is equally as creative, as drinks often used infused spirits (gingerbread rum) or beer, as in the layered, two-tone Black and Yellow, a dark ale floated over gin, yuzu juice and elderflower liqueur.
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From Food & Wine , AUG 2011
'Americans usually think tamales are filled with meat and wrapped in a dried corn husk,' says Alex Stupak. 'But I've seen them both sweet and...MORE
From Food & Wine , DEC 2008
Wylie Dufresne’s insanely creative dishes are smart and funny and...MORE
From Food & Wine , JUL 2010
...New York City hosted an event called Le Fooding d'Amour, which brought top French chefs like Stéphane Jego of Paris's Chez l'Ami Jean to New York for...MORE
From Food & Wine , MAY 2011
Brent Savage's food at The Bentley has the wit of Wylie Dufresne's WD-50 in NYC. Sommelier Nick Hildebrandt...MORE
From Food & Wine , JUL 2011
Wylie Dufresne has a new toy. The chef at Manhattan's WD-50 recently purchased a Hettich...MORE
From Food & Wine , JUL 2009
“I love absolutely everything about Jura wines. They are great examples of Chardonnay, and particularly great examples of Savagnin...MORE