It has been a while since we ate at WD-50 and interviewing Gabrio down the street at his wine store, De Vino, reminded us that a visit was due. When WD-50 opened in April 2003, Wylie Dufresne was one of the original avant-garde chefs in New York. His skills at molecular gastronomy and his crazy food concoctions like edamame ice-cream made the New York food world abuzz. It’s been 6 years now and our tastes and expectations have caught up.

While the food may no longer be sending the same shock waves through the culinary world, the menu is still avant-garde and the flavor combinations, for the most part, are spot on. One of the great things about the restaurant is the lack of pretension. It’s a very relaxed environment with the vibe enhanced by the expertise and passion exhibited by everyone that works there. The hard work they put into everything at WD-50 pays off.

It’s not a cheap experience to have your taste buds challenged, but if you want to treat yourself, WD-50 won’t disappoint.