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50 Clinton St.
New York , NY , United States
(212) 477-2900

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.

Last updated 2013-03-20 15:13:31 UTC
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