New American | Lower East Side

50 Clinton Street



Notes: Chef Wylie Dufresne uses cutting-edge culinary techniques in his science lab-like kitchen to prepare dishes that not only make you think, but often boggle the mind by creating dissonance between sight and taste/texture. I’m not a huge fan of this style of food, so for me the presentation was more spectacular than the food itself. But if you appreciate the artistic and technical aspect of culinary science, by all means experience the thrilling, thoughtful skill of WD-50.