Just got back from dinner at WD~50. Located in the Lower East Side of NY, hands down it was the best meal I have ever had. Actually, to call it dinner or even just a meal doesn't even do it justice. As cheesy as it sounds, it was really a culinary adventure. And as our server aptly noted, the food is intellectual. Boy was she right. Incredibly challenging dishes which just blow you away in their combination of interesting ingredients and presentation. Wylie Dufresne - head chef/owner - is pure genius. Trio, located in the Chicago area, is probably the closest I can think of for comparison purposes.

Pretty tired right now - a 3 hour meal will do that to you! Will post the full menu tomorrow.

His first restaurant, 71 Clinton Fresh Food , was awesome, and still is.

Cheap rents on the lower eastside keep prices down. He's a Food and Wine Magzine award winning chef.

As promised . . . . here is the menu. We did the tasting menu with wine pairings. 9 courses/6 wines.

Gambon shrimp, coffee cous cous, pine shoots, licorice

Foie gras/anchovy terrine, crunchy chocolate shavings, citrus chutney, tarragon emulsion

Smoked eel, shredded cucumber, pumpkin seed, lime chips

Rabbit sausage, avocado puree, grainy mustard paper

Langoustine, celery noodles, sh!itake, toasted rich broth

Slow poached egg, parmesan broth, tomato powder

Lamb sweetbread, green daikon, black bean, chocolate powder

Squab, encrusted golden beets, sweet potato juice

Aloe-shiso soup

Champagne mango, toasted pumpkin seeds, arugula sorbet, coconut foam

Rum roasted banana, caramel jam, milk chocolate ice cream, curry

Ginger cotton candy

Chocolate corn-nuts

Honestly, the above descriptions can't even do it justice. I particularly enjoyed how certain flavors and textures combined. For instance, the crunch of the chocolate combined with the smoothness and richness of the foie gras. The smoked eel also paired nicely with the cucumber without which the eel would be too strong.

My favorite dish would be the slow poached egg which was almost custardy in flavor and texture. The langoustine was also great - the toasted rice broth incredibly aromatic.

Definitely the place for a serious foodie and those willing to be adventurous.

http://www.wd-50.com/info.html

This sounds quite fascinating -- I will have to consider it next time in New York!! Thanks!!

It also sounds like a less pricey, but no less brilliant, relative of Pierre Gagnaire in Paris, a Michelin 3 star, who is also considered to be France's most avant garde chef. A meal there is a culinary epiphany -- though at a significant price!!

Thanks for the report!!