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Wylie Dufresne of New York City's WD-50 is the face of molecular gastronomy in America. He uses scientific tools and materials to produce witty, complex, often challenging dishes. Some are edible puns, like his Peas 'N' Carrots (the peas are tiny carrot balls in green-pea powder) and Pho Gras, combining a crystalline beef broth clarified in a centrifuge, a round of foie gras terrine and a garnish of sous vide beef tendon fried until crunchy to mimic chicharrónes. With Alder, his new spot, he interprets the gastropub trend the Wylie way, offering a clam chowder with oyster crackers made of actual oysters.