wd~50

Went there with my girlfriend while visiting NYC (it was my birthday, I wanted something special). We had the big tasting menu, and although there are really interesting dishes and the cooks are technically virtuosos, the end result was not convincing. From the 12 dishes I really liked 2 or 3, enjoyed 3 or 4, and the others are just average. Good selection of wines though. The decoration is great but I did not liked the ambient. Different groups are seated very close to each other, there is no intimacy, music is loud, not the best way to enjoy that kind of food. I was seated with my girlfriend and in the same area there were almost only couples, at some point I felt like in some sort of speed dating event. Coming from Europe I guess I prefer more intimate restaurants. I now have been to 4 1-star michelin restaurants (and many others willing to get there) and this was by far the one I liked less.

Good meal but very over hyped. Interesting use of flavors and ingredients but in the end, I just wasn't sold on the results. Decor was average and service was attentive. I sampled a few wines, all of which were quite good. All in all, if you are looking for an outside-the-box dining experience (and willing to shell out some cash) head on over to see what Wiley Dufresne has created. Otherwise, plenty of better options are out there for you.

I recently went here to celebrate a special occasion and went all out with the 12 course tasting menu. In reading the menu online, I didn't catch just how inventive some of the courses would end up being - like the everything bagel (with the bagel really being made of ice cream) served with salmon threads and a crispy cream cheese. It really *did* taste like a bagel, yet none of the components are presented the way you'd expect them to be with the name of the dish, or even in the form remotely close to what you'd associate with them. I loved the way it messed with your mind. Our server was another story altogether but I'm trying to separate the two. Wine selection was nice - many options at varying price points, which I appreciated.

I've been wanting to try Wylie's restaurant for a while but am broke, so when a friend told me that you can get any 2 courses for $25 at the bar, I was ecstatic. Don't get me wrong, it's still pricey as the portions are really tiny but it's a great way to feel like you're ballin on a budget. Everything was wonderfully prepared- we got primarily meat dishes and the quality of the meat was top notch. The preparation was on point. The flavors were delicious but subtle. That being said, nothing really blew my mind and none of our 5 dishes really showcased his use of molecular gastronomy (maybe our fault?) We ordered: -duck breast -rabbit leg -beef tongue -egg drop soup with uni -wagyu flatiron steak

Broadly amazing and excellent experience. Beautiful restaurant. Great bar selection. Friendly staff, fun view into the kitchen. Astounding menu items. Deconstructed eggs benedict and other molecular antics were visually stunning and tasty. Desserts equally incredible and concluding with cocoa powder in a sealed chocolate envelope. Would like to return as often as possible.

It's hard to argue that Wylie Dufresne is not one of the most interesting modern day American chefs, cooking up wondrous feats of science fiction style food. Utilizing molecular gastronomy in most of his a dishes, a technique that creates unusual textures for flavors we don't normally associate with. Such as Egg Yolk-Mashed Potato Ravioli with Cucumber and Caviar or a Bloodless Sausage made entirely of vegetables yet undeniably tastes like meat. There are only two options for the menu, a large 12 course tasting menu or a smaller 6 course, both with the options of pairing. If you plan on spending money at a place like this, go big or go home. And get the pairing, you won't regret it. Bottom Line: One of the country's best chefs doing what he does best, make sure to go before it closes in September!

Their 7-course tasting menu offers a fantastic feast to your taste buds. The creative use of ingredients combined with their beautiful presentation provides a surprising dinning experience. If you're so lucky to be seated towards the back of the restaurant, you also get to peek into their open kitchen and witness how some of these delicious dishes came to be. If you so choose, you may also add additional course from the full tasting menu (their "pho gras" from the full tasting menu is an unusual presentation, but the dish holds very well together). Great food, terrific service, and a wonderful dinning experience.

I am a big fan of Wylie Dufresne's style of cooking and compliment his creativity at WD-50; unfortunately, I was less than impressed with his actual food. The dishes all look unbelievable but the taste does not match. The places is on the pricier side, especially if you do the tasting, so one would expect out of this world food at $140 a head. One thing I did enjoy was the dessert tasting where you can get 3 or 5 desserts. If you like fancy desserts that are unlike anything you typically see, I would suggest just coming here just for that.

Went there with my girlfriend while visiting NYC (it was my birthday, I wanted something special). We had the big tasting menu, and although there are really interesting dishes and the cooks are technically virtuosos, the end result was not convincing. From the 12 dishes I really liked 2 or 3, enjoyed 3 or 4, and the others are just average. Good selection of wines though. The decoration is great but I did not liked the ambient. Different groups are seated very close to each other, there is no intimacy, music is loud, not the best way to enjoy that kind of food. I was seated with my girlfriend and in the same area there were almost only couples, at some point I felt like in some sort of speed dating event. Coming from Europe I guess I prefer more intimate restaurants. I now have been to 4 1-star michelin restaurants (and many others willing to get there) and this was by far the one I liked less.

Good meal but very over hyped. Interesting use of flavors and ingredients but in the end, I just wasn't sold on the results. Decor was average and service was attentive. I sampled a few wines, all of which were quite good. All in all, if you are looking for an outside-the-box dining experience (and willing to shell out some cash) head on over to see what Wiley Dufresne has created. Otherwise, plenty of better options are out there for you.

I recently went here to celebrate a special occasion and went all out with the 12 course tasting menu. In reading the menu online, I didn't catch just how inventive some of the courses would end up being - like the everything bagel (with the bagel really being made of ice cream) served with salmon threads and a crispy cream cheese. It really *did* taste like a bagel, yet none of the components are presented the way you'd expect them to be with the name of the dish, or even in the form remotely close to what you'd associate with them. I loved the way it messed with your mind. Our server was another story altogether but I'm trying to separate the two. Wine selection was nice - many options at varying price points, which I appreciated.

I've been wanting to try Wylie's restaurant for a while but am broke, so when a friend told me that you can get any 2 courses for $25 at the bar, I was ecstatic. Don't get me wrong, it's still pricey as the portions are really tiny but it's a great way to feel like you're ballin on a budget. Everything was wonderfully prepared- we got primarily meat dishes and the quality of the meat was top notch. The preparation was on point. The flavors were delicious but subtle. That being said, nothing really blew my mind and none of our 5 dishes really showcased his use of molecular gastronomy (maybe our fault?) We ordered: -duck breast -rabbit leg -beef tongue -egg drop soup with uni -wagyu flatiron steak

Broadly amazing and excellent experience. Beautiful restaurant. Great bar selection. Friendly staff, fun view into the kitchen. Astounding menu items. Deconstructed eggs benedict and other molecular antics were visually stunning and tasty. Desserts equally incredible and concluding with cocoa powder in a sealed chocolate envelope. Would like to return as often as possible.

It's hard to argue that Wylie Dufresne is not one of the most interesting modern day American chefs, cooking up wondrous feats of science fiction style food. Utilizing molecular gastronomy in most of his a dishes, a technique that creates unusual textures for flavors we don't normally associate with. Such as Egg Yolk-Mashed Potato Ravioli with Cucumber and Caviar or a Bloodless Sausage made entirely of vegetables yet undeniably tastes like meat. There are only two options for the menu, a large 12 course tasting menu or a smaller 6 course, both with the options of pairing. If you plan on spending money at a place like this, go big or go home. And get the pairing, you won't regret it. Bottom Line: One of the country's best chefs doing what he does best, make sure to go before it closes in September!

Their 7-course tasting menu offers a fantastic feast to your taste buds. The creative use of ingredients combined with their beautiful presentation provides a surprising dinning experience. If you're so lucky to be seated towards the back of the restaurant, you also get to peek into their open kitchen and witness how some of these delicious dishes came to be. If you so choose, you may also add additional course from the full tasting menu (their "pho gras" from the full tasting menu is an unusual presentation, but the dish holds very well together). Great food, terrific service, and a wonderful dinning experience.

I am a big fan of Wylie Dufresne's style of cooking and compliment his creativity at WD-50; unfortunately, I was less than impressed with his actual food. The dishes all look unbelievable but the taste does not match. The places is on the pricier side, especially if you do the tasting, so one would expect out of this world food at $140 a head. One thing I did enjoy was the dessert tasting where you can get 3 or 5 desserts. If you like fancy desserts that are unlike anything you typically see, I would suggest just coming here just for that.