The New Yorker's A to Z of NY Food: W is for WD-50

Well…tomorrow is the final day of my A to Z of New York Food. It’s been an amazing week of food and photo fun for me and I appreciate your following along but all good things must come to an end. On Monday there will be somebody new here sharing their work with you. But never fear, you’ll still find me over @jamespomerantz. It seems only fitting as I pack my bags that my W IS FOR WD-50! W could also be for Wylie Dufresne, the chef behind @wd50nyc, the Lower East Side restaurant that is closing at the end of November after 11 years. During that time, Chef Dufresne has pushed the culinary envelope with creations that include fried hollandaise and edible eggshells. He was one of the first to practice what is often referred to as molecular gastronomy or modernist cuisine with his use of immersion circulators, liquid nitrogen and other scientific techniques and equipment. If you get to eat at WD-50 before it closes, you’ll be disappointed if, like many, you visit the kitchen and expect it to look like a science lab. Chef Dufresne’s kitchen is as classic as his French culinary background which keeps his food grounded while still being avant-garde. Thankfully, Chef Dufresne isn’t going to turn into a pumpkin when WD-50 closes, he’ll still be sharing his amazing culinary creativity at @aldernyc. #food #newyork #TNYeats
W is for WD-50

Well…tomorrow is the final day of my A to Z of New York Food. It’s been an amazing week of food and photo fun for me and I appreciate your following along but all good things must come to an end. On Monday there will be somebody new here sharing their work with you. But never fear, you’ll still find me over @jamespomerantz. It seems only fitting as I pack my bags that my W IS FOR WD-50! W could also be for Wylie Dufresne, the chef behind @wd50nyc, the Lower East Side restaurant that is closing at the end of November after 11 years. During that time, Chef Dufresne has pushed the culinary envelope with creations that include fried hollandaise and edible eggshells. He was one of the first to practice what is often referred to as molecular gastronomy or modernist cuisine with his use of immersion circulators, liquid nitrogen and other scientific techniques and equipment. If you get to eat at WD-50 before it closes, you’ll be disappointed if, like many, you visit the kitchen and expect it to look like a science lab. Chef Dufresne’s kitchen is as classic as his French culinary background which keeps his food grounded while still being avant-garde. Thankfully, Chef Dufresne isn’t going to turn into a pumpkin when WD-50 closes, he’ll still be sharing his amazing culinary creativity at @aldernyc. #food #newyork #TNYeats