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Wylie Dufresne's Alder: Better Bar Food Through Science

Max Falkowitz 18 comments

Wylie Dufresne's new venture Alder—his first since wd~50—is a subtler place, casual in its setting and more reined in. Dufresne is a master of the baroque—you don't make noodles out of seafood without dreaming big—but he also knows restraint. He has stayed with wd~50 for a decade, an eternity in today's New York restaurant years, avoiding television fame or branded pasta sauces so he can keep to his work. This new restaurant (with executive chef Jon Bignelli) and bar (director Kevin Denton) takes the best of that studied creativity and deploys it with great care.

Ambitious but unfulfilling small plates restaurants are a dime a dozen these days, so leave it to Dufresne to school them on how it's done. Because Alder may be the very definition of a great small plates restaurant. It's fun here. You can drink well. The food is exciting even when it's not perfect. And you can eat to feel nourished, not just entertained. People have been calling Alder a "pub," which is wrong both for pubs and for Alder, but the restaurant makes a strong case for better living, and drinking, through chemistry.


Wylie Dufresne's Ice Cream Bagel: Breakfast or Dessert?

Adam Kuban 5 comments

[Photographs: Melissa Hom/Metromix New York] Metromix New York gets the scoop on the ice cream bagel at chef Wylie Dufresne's WD-50. The origin story accompanies a cool series of photos showing the making of: Although this bagel had humble... More

Le Fooding Hits Le New York

Ed Levine 7 comments

"Do we need to enlist in a movement if we've already been moved?" [Photographs: Erin Zimmer] The folks of the French culinary organization Le Fooding brought their food, art, and design to New York this past weekend, and we were... More

WD-50 Chef Wylie Dufresne on 'Nightline' Tonight

Erin Zimmer 2 comments

As part of Nightline's Platelist series, chef Wylie Dufresne of WD-50 will talk tonight about his tactics to keep his business afloat during this tough economy (it involves eggs). Check out a few of his eggy recipes. The show will... More

A Student's Report on Universita Del Caffe, the Intensive Coffee Course at ICC

rachelfelder Post a comment

Editor's note: Serious Eater Rachel Felder chimes in to tell us about her experience at Universita Del Caffe last week. Take it away, coffee newbie-turned-expert Rachel! —Erin The last time I drank six back-to-back espressos in the name of education,... More

WD-50: Delicious, Enjoyable, and Avant-Garde

Ed Levine 1 comment

Photographs of bone marrow, chestnuts, tonburi, pickled honshemeji and soft white chocolate, potato, malt, white beer ice cream courtesy of Tina Wong Frank Bruni's 3-star review of Wylie Dufresne's molecular gastronomy temple WD-50 may in fact reflect Dufresne and... More

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