wd~50
(Now Closed)Molecular Gastronomy Restaurant and Cocktail Bar$$$$
Lower East Side, New York
Has a stamp of approval from Michelin Travel & Lifestyle and Food Network
158 Tips and reviews
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Village VoiceAugust 4, 2014Everything is presented with minimalist flare: a ring of soft foie gras on a bed of Chinese celery, a miniature everything bagel (actually made of ice cream) set over bright orange salmon threads. Read more
- Village VoiceAugust 4, 2014If you're short on time (or cash), sit at the bar and choose any two plates for $25. We suggest the pho gras, followed by the refreshing dessert of cucumber ice, chartreuse foam, and jasmine cream. Read more
Mike WinstonDecember 6, 2013It's quite an experience here. Everything feels like a mixture of magic and science. Don't miss the Matte Black cocktail or the Pork Belly. Read all about my visit below!! Read more
- Village VoiceAugust 4, 2014Wylie Dufresne's Lower East Side gem still has what it takes to surprise and delight us. Go for the longer tasting which shows off avant-garde style and technique, without compromising flavor. Read more
Jerry RaymondJune 17, 2013The best dishes are those that delight and surprise here. And there are many. I do wish that some of the all time classics were always in the menu, such as their rendition of the everything bagel.
Daniel BouludJuly 30, 2014Wylie Dufresne is an amazing, inventive chef. His menu changes constantly but if any of his classics are available; cold fried chicken with caviar, scrambled egg ravioli or shrimp noodles, get them!
Vanessa VergaraJune 22, 2014You may think you are going to leave the restaurant with an empty stomach, but you're NOT! The food is delicious and the service is great! Get a reservation before they close by the end of the year!!
Toad MushroomJune 4, 2014SEA SCALLOP, COFFEE, CAULIFLOWER, ORANGE: scallop was perfectly cooked and the cauliflower was good, but this dish was overall not an amazing pairing.
Food NetworkAugust 17, 2011On Food Network's The Best Thing I Ever Ate, Ted Allen raves about Eggs Benedict, a fresh twist on a classic dish, at WD~50 in New York, NY. Find more tips at Food Network Local. Read more- Village VoiceNovember 26, 2012Experimental, technical dishes.Try the hot pink noodles made from lobster roe, or sticky nigiri of mackerel and salsify, beaded with trout roe and seaweed. Critics' choice for best Manhattan splurge.
- Village VoiceAugust 4, 2014Your best bet is the tasting menu, which features a parade of deconstructed dishes that will leave you both scratching your head and rubbing your belly. Read more
Jon StewartJanuary 12, 2014Amazing, most memorable meal I've had. Only knock is some wine parings -- the food is so refined and delicate that some of the reds were too much. The food is incredible.
KatSeptember 4, 2013Eat at the bar to order à la carte! Love the pig tail terrine, sweetbreads, foie gras, and arctic char; skip the wagyu beef and pork belly.
Marcio CantelliMarch 23, 2013Awesome restaurant! A completely different experience for dinner. Don't leave the restaurant before trying Que Pasa Calabaza, a drink made by tequila, squash, yuzu and black salt.- Toad MushroomJune 4, 2014CHARRED CHICKEN LIVER, SZECHUAN, INJERA, MELON: while this dish was probably one of the more difficult to eat, flavor was great. presentation could be improved.
- Toad MushroomJune 4, 2014MILK BRAISED PORK COLLAR, SUNCHOKE, BLACK SESAME, KAFFIR: delicious, but i don't understand how this is considered "molecular gastronomy."
Seth GordonMarch 11, 2011Current standouts: eggs, peekytoe, foie, scallops, cod, pork, lamb, wagyu. Misses: shrimp spaghetti, cuttlefish & cashew. Plus: don't miss the cocktails! Some of the most creative in the city.
Mary Elise ChavezApril 7, 20125stars across the board (1) informed and friendly staff, (2) inventive cocktails and wine list, (3) menu cover, (4) dishes are unlike anything you've had, (5) desserts will seduce you.
Ghostly InternationalJanuary 11, 2012Not the cheapest option, but certainly one of the best. Plan a visit. You will not regret it *at all*. If the tasting menu is out of reach, we suggest the Eggs Benedict and Pork Ribs.
Paul SmithOctober 4, 2014Best meal ever!!! Great wine pairings, amazing flavors! Definitely worth every penny!- Toad MushroomJune 4, 2014COOKIE DOUGH ICE CREAM: this dish was not my favorite, but definitely the closest to what i imagined molecular gastronomy food to look like. very creative and not bad.
- Toad MushroomJune 4, 2014OYSTER IN ITS "SHELL," PRESERVED LEMON, SNOW PEA, HAZELNUT: delicious. loved the contrasting textures.
Olivier Nguyen Van TanJuly 31, 2012Don't hesitate to mix everything in your plate (incl. the side sauces beautifully covering the plates) to enjoy the full flavors. Fantastic tasting experience.
Annuh StrangeJune 15, 2014Go all out with the wine pairings. Be nice to the staff and the manger on duty will you a your of their kitchen. Go now before they permanently close in Nov. 2014
- Toad MushroomJune 4, 2014APPLE TART, POMEGRANATE, SWISS CHARD, PISTACHIO: was not too keen on the combination of flavors on this palette.
- Toad MushroomJune 4, 2014WINE PAIRINGS: not necessary. although, the kimoto ginjo 'time machine' tamagawa was paired perfectly with the bloodless sausage, smoked marcona, lily bulb and mushroom dish.
The Corcoran GroupNovember 17, 2011Famous for molecular gastronomy and their eclectic menu, but you shouldn’t overlook their cocktails - especially the Snow Globe!
Men's Health MagJuly 10, 2012Ingredients you've tasted countless times before are reinvented at wd~50. Take eggs, for example. They cure the yolks for six hours so there isn't a deluge of runny proteins or crumbling, chalky yolk.- Toad MushroomJune 4, 2014CURED DUCK BREAST, CURDS-N-WHEY, SWEET POTATO, RICE NOODLES: you can never go wrong with duck.
- Toad MushroomJune 4, 2014SQUASH-ROASTED PEANUT SOUP, COCKSCOMB, FIG TOBACCO: interesting pairing. pretty good. a little too sweet.
abbyApril 3, 2011fun and curious yet polarizing dining experience. great service! this is the only place that has forced me to examine each dish for its technique. lots of head-scratching. wylie's a genius.
C. Spencer BeggsJuly 9, 2013Went on a Monday night on a whim and got a table for two at 8:30 without a problem except for the host talking down to me. Probably shouldn't rock a t-shirt and bike helmet ;) Food was A++.- Toad MushroomJune 4, 2014BARTLETT PEAR SORBET, HONEY-MILK CRISP, TARRAGON: delicious, but needs more imagination.
Michelin Travel & LifestyleDecember 2, 2013Both prix-fixe menus highlight innovation in technique + ingredients. Diners are encouraged to visit the kitchen. – Green Guide Editor
New York HabitatNovember 7, 2011This Michelin star restaurant is for the true foodies, especially egg lovers. We recommend the tasting menu to get the full experience.- Toad MushroomJune 4, 2014BLOODLESS SAUSAGE, SMOKED MARCONA, LILY BULB, MUSHROOM: excellently paired with kimoto ginjo 'time machine' tamagawa. delicious.
BravoDecember 2, 2010The creativity of the presentation and flavor combinations of the food will make you wonder in delight. Bring a camera for sure. -Maria Hines, Top Chef
The menus change pretty regularly, but everything here is unusual and inventive, and something is certain to delight adventurous eaters!
JenniferMarch 11, 2012An absolute must! Every bite was amazing. I'm just sad that I couldn't start from the beginning and eat it again!
Jessica MeyerJanuary 19, 2012Oh, man. The chocolate ganache with beet dessert blew. me. away. And that is after the benedict and three other awesome dishes.
Husnain BajwaAugust 18, 2010The tasting menu with or without the wine pairings is the way to go. Look around after you sit down, a healthy percentage of the tables will be doing the same.
Frani LiebermanJune 8, 2012If they have the French toast dessert with brown butter ice cream, get it! It will make your mouth so happy.- Toad MushroomJune 4, 2014BLACK BASS, PARSNIP, PICKLED GINGER, NORI MUSTARD: too much going on in this dish.
Constantin KJune 30, 2012One of my favorite meals of all time. Get the tasting menu, don't think about it, just do it.
Diana MJanuary 28, 2011Eggs benedict is so creative and weird. Try the corned duck appetizer -- it's inspired by Katz's deli around the corner and is delicious. warning though -- the artic char looked and tasted raw.
The Daily MealMarch 4, 2011At the helm is Wylie Dufresne, one of the modern food world'sfounding culinary wizards. To dine at wd-50 is a promise of the unexpected, which is no small feat in this hard-to-impress town. Read more- The Corcoran GroupApril 16, 2010Molecular Gastronomy at its finest! Order the tasting menu without wine pairings; otherwise half way through you won’t remember what you’ve eaten.
Ali BanksJune 13, 2012Egg "ravioli" are the best thing on the menu. Ask for a tour of the kitchen, how things are made are better than the actual dishes.
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Permanently closed (Show more)
- Mon–Sun
- 6:00 PM–10:00 PM
(212) 477-2900
Features
Reservations
Yes
Credit Cards
Yes (incl. American Express)
Outdoor Seating
No
Food & Drink
Menus
Dinner
Drinks
Wine, Full Bar, Cocktails
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