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Does anybody like WD-50?

post #1 of 56
4/27/10 at 9:38pm
Thread Starter 
I've seen and heard only bad things, but obviously they get a lot of play in the food press. I haven't been, and probably wouldn't, as it is not the kind of food I enjoy. Anyway, does anybody have much good to say about them?
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post #2 of 56
4/27/10 at 9:39pm
I don't have anything good to say about my meal there. Food was a joke and service was horrendous.

I would add that I have nothing against hyper-creative or molecular gastronomy. I've had a number of meals where I really enjoyed the food while appreciating the art or humor displayed on the plate. e.g. Corton >>>> wd-50 in that arena
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post #3 of 56
4/27/10 at 9:51pm
Never heard of it.

The reviews make it sound good:


wd-50
writes...

* wd~50 offers fine dining in a casual atmosphere on Manhattan's Lower East Side. Chef Wylie Dufresne (formerly of 71 Clinton Fresh Food and Jean-Georges) and Pastry Chef Alex Stupak (formerly of Alinea, Chicago) serve modern American cuisine renowned for its flavor, sophistication, and innovation. The dining room, which seats 70, is a contemporary space designed by the chef's father, Dewey. The restaurant is open for dinner five nights a week, Wednesday through Sunday. wd~50 was awarded four stars by New York magazine, has a Michelin star, and in March of 2008 was awarded three stars by Frank Bruni of the New York Times. Wylie has been nominated by the James Beard Foundation for Best Chef, New York in 2008, 2009 and 2010. The restaurant accepts reservations for the a la carte menu and the tasting menu ($140.00 for nine courses), but not for dessert tastings (walk-ins are always welcome as are bar diners.)"

Full link here.

It's located at 71 Clinton St. and I was raised in a LES walk up at 40 Clinton St. ( which is about 75' away ) in the early 1950s. I used to talk to Dopey about the LES. He is missed.

When I come back to NYC, I'll take Romafan there. I owe him a gift and I keep forgetting about it.

By Houston standards it would probably be rated very highly. The competition in NYC is much tougher.
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post #4 of 56
4/27/10 at 10:05pm
Quote:
Originally Posted by gdl203 View Post
Corton >>>> wd-50 in that arena

I have never been to WD-50 because Corton is in the area.
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post #5 of 56
4/27/10 at 10:10pm
Quote:
Originally Posted by gomestar View Post
I have never been to WD-50 because Corton is in the area.

Corton is far superior in every way. The comparison is not perfect when it comes to the cuisine but they do "re-invent" a lot of things and transform shapes and states. wd-50 is funny-funny "oh it looks like a fried egg but it's really some sweet sugary stuff that tastes like, well, sugar, but looks really like a fried egg.. ha ha ha" but it just isn't good food. Clearly, Corton is a bit over the top in the complexity of what gets on the table - I think any given dish has 15 ingredients on the plate + 2 or 3 side plates that complement it, each with 4 or 5 ingredients. That's a little exhausting but it is delicious, and that matters. Also, we weren't kept at the bar for 1h15 after our reservation time because our table was not ready, unlike wd-50.
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post #6 of 56
4/27/10 at 10:16pm
minor side question, but what do you think of the inside of Corton? And I agree about the complexity of some of the dishes at Corton, but I appreciate eating complex stuff that making at home would be a chore. Especially when good wine is being poured and the exhausting part is just a little numb.
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post #7 of 56
4/27/10 at 10:17pm
Quote:
Originally Posted by gomestar View Post
minor side question, but what do you think of the inside of Corton?
I don't like it
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post #8 of 56
4/27/10 at 10:20pm
I guess I'm a small timer because I thought this was a thread about
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post #9 of 56
4/27/10 at 10:22pm
Quote:
Originally Posted by gdl203 View Post
I don't like it

ehh, Rem lover.
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post #10 of 56
4/27/10 at 10:24pm
Quote:
Originally Posted by gomestar View Post
ehh, Rem lover.

:roma: Koolhas designed Corton? Looks a bit bland for RK
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post #11 of 56
4/27/10 at 10:27pm
Quote:
Originally Posted by gdl203 View Post
:roma: Koolhas designed Corton? Looks a bit bland for RK

No, he didn't. Not enough glass for Rem.
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post #12 of 56
4/27/10 at 10:29pm
Quote:
Originally Posted by gomestar View Post
No, he didn't. Not enough glass for Rem.

OK. Let's say that I "get' the Corton design - blank canvas so the food does all the talking. I just think it is a bit extreme and I like a slightly warmer atmosphere. Thankfully, our waitress was just fantastic, extremely knowledgeable and very friendly so it warmed up the atmosphere a little.
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post #13 of 56
4/27/10 at 10:36pm
fair enough. It certainly caters to my liking much more - especially no visible light bulbs. Yet it isn't dark ... I hate dark restaurants.
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post #14 of 56
4/27/10 at 10:37pm
I'll dissent and say i really like wd-50.

Is every course going to blow you away? No, of course not. The vast majority are conceptually interesting (either from a story perspective or a flavor/texture/etc perspective).

Two of the best dishes I've ever had are from there:

1. A disc of foie gras with a liquefied passion fruit center and celery crumble on top. Imagine the sharp tartness of the fruit contrasting with the unctuous, smooth cream of the foie. Two intense flavors perfectly balanced.

2. Vanilla ice cream with frozen balsamic vinegar. Again, a contrast of velvety smooth vanilla and the bite of a really nice balsamic vinegar.

I'd recommend trying it once, if you haven't been. It's a fun, imaginative experience with the potential for some really memorable and delicious courses.
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post #15 of 56
4/27/10 at 10:39pm
What did you think of the deep-fried cubes of mayonnaise? Honestly
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