Comments on: Restaurant Review: wd-50

By: NYC Restaurant Reviews – donuts4dinner.com» Blog Archive » The Duckavore Dinner at Wong – Chinese – West Village

Fri, 16 Dec 2011 16:05:10 +0000

[...] this thinking it was going to be the best dessert ever. (Was it Wylie Dufresne’s delicious everything bagel ice cream that convinced me?) Of course I was right, though; it was ice cream, all right, but instead of [...]

By: donuts4dinner.com» Blog Archive » Corton – French/American (New) – Tribeca

Thu, 22 Sep 2011 16:02:41 +0000

[...] this is exactly our kind of place. “Wacked-out modernist cuisine”, he calls it. Like wd-50 and Momofuku Ko before it, Corton’s Chef Paul Liebrandt is making familiar foods [...]

By: donuts4dinner.com» Blog Archive » Eleven Madison Park’s Tasting Menu – American (New) – Flatiron

Tue, 13 Sep 2011 14:49:55 +0000

[...] at a counter right in front of your chef. Even much less expensive restaurants like Tocqueville and wd~50 have made us feel like [...]

By: High/Low

High/Low — Fri, 22 Jan 2010 21:36:26 +0000

hahaha! Sadly I only have a stomach that fills up too quickly and a bank account that’s never full – too bad it’s not the other way around! =)

By: plumpdumpling

plumpdumpling — Fri, 22 Jan 2010 20:49:03 +0000

Thanks! I can’t believe you of all people haven’t been there. I was under the impression there wasn’t a restaurant you hadn’t seen!

By: plumpdumpling

plumpdumpling — Fri, 22 Jan 2010 20:47:47 +0000

It’s interesting that you bring up smell, because it made me realize that I can’t remember the last time I leaned over and put my nose to a plate. If it’s not something like citrus or cinnamon that can’t help but smack you in the nose, I probably don’t notice it. I should change that.

“To have your expectations challenged is great” is exactly right. My immediate reaction to the beef consommé was, “?!?!?!?!”, but two seconds later, I was just awed. Thanks for your insight, as always, Jimbo.

By: High/Low

High/Low — Thu, 21 Jan 2010 22:27:15 +0000

Congrats on your Top 9! The meal looks both interesting and tasty…I still haven’t been to wd-50 but thanks for the virtual meal!

By: Jim

Jim — Wed, 20 Jan 2010 16:29:58 +0000

What you said at the end about deconstructed food, or molecular gastronomy, whatever it is you like to call it, is good to me. But I would like to add (verbatim) something I heard Greg Achatz say in an interview: There’s an aim of performance about this type of food. Someone who can’t even really begin to appreciate the specialness of a dish like the beef and gnocchi doesn’t take all aspects of food in to consideration. Texture and appearance are both very important aspects of dining, as well as the very under-used sense of smell. To have your expectations challenged is great and I’m sure an intended part of the experience.

By: Tracey

Tracey — Mon, 18 Jan 2010 22:52:14 +0000

That makes sense. So, here’s an idea. How about a restaurant that serves up super-hearty portions of comfort foods with teeny-tiny add-ons of fancy food? Like, for instance, a heap of Cheesecake Factory-esque mashed potatoes with a Salmon Brillo pad on the side? That way, you get to fill up AND enjoy some intensely unique flavors?

By: plumpdumpling

plumpdumpling — Mon, 18 Jan 2010 20:37:31 +0000

I don’t think that even you, my dear, could handle an entire bagel-sized glob of everything bagel ice cream. It was intense.

It’s sort of funny that Kamran and I get home from a really great meal sometimes and ask each other if it’d be crazy to go out and get some burgers, but the novelty of not being a glutton is a fun juxtaposition to my everyday eating habits.

Also, these aren’t comfort foods. As surprisingly delicious as a salmon Brillo pad is, I never want a whole plate of it.