Wd~50

Defunct restaurant in New York City

Wd~50 was a renowned restaurant located in the Lower East Side of Manhattan, New York City. It was known for its innovative approach to cuisine, particularly in the realm of molecular gastronomy. The restaurant was opened by chef Wylie Dufresne in 2003 and operated until 2014.

History

Wd~50 was established in April 2003 by Wylie Dufresne, a chef celebrated for his avant-garde culinary techniques. The restaurant quickly gained a reputation for its experimental dishes that pushed the boundaries of traditional cooking methods. Dufresne's approach often involved the use of scientific techniques to alter the textures and flavors of ingredients, a hallmark of molecular gastronomy.

Wd~50 restaurant interior

The name "Wd~50" is derived from Dufresne's initials and the restaurant's street address, 50 Clinton Street. Over the years, Wd~50 became a destination for food enthusiasts and critics alike, earning a Michelin star and numerous accolades for its innovative menu.

Cuisine

The menu at Wd~50 was known for its creativity and the use of unconventional ingredients and techniques. Dishes often featured unexpected combinations and presentations, challenging diners' perceptions of flavor and texture. Some of the signature dishes included "shrimp noodles," where shrimp was transformed into noodle-like strands, and "everything bagel," a dish that deconstructed the flavors of a traditional bagel with smoked salmon.

Dufresne's approach to cooking was heavily influenced by the principles of molecular gastronomy, which involves the application of scientific principles to culinary practices. This allowed for the creation of dishes that were not only visually striking but also offered unique taste experiences.

Closure

In 2014, Wd~50 announced its closure due to the redevelopment of the building in which it was housed. The restaurant served its final meal on November 30, 2014. Despite its closure, Wd~50 left a lasting impact on the culinary world, inspiring a new generation of chefs to explore the possibilities of modernist cuisine.

Legacy

Wd~50 is remembered as a pioneer in the field of molecular gastronomy and modernist cuisine. Wylie Dufresne's innovative approach to cooking has influenced many chefs and continues to be a reference point for those interested in the intersection of science and culinary arts.

Related pages

• Molecular gastronomy
• Wylie Dufresne
• Michelin Guide
• Lower East Side