Episode 42: My first Vendange pt.33rd visit to WD-50
This mind-boggling, playful restaurant in NYC is one of the pioneer of Molecular-Gastronomy in the nation. Its kinda like a routine for me to go there everytime I m in NYC. The menu is ever changing. Chef Wylie Dufrense is always being creative and surprise you.
Sesame air bread, its sooo light. The good thing is I wouldn't be stuffed by a loaf of bread before the meal.
Squid couscous, quince paste, Sunflower seed, black vinegar
Pizza pebbles, pepperoni, shitake. Its weird but great !
Knot Foie: in other words Foie gras tied in a knot, how interesting !
Egg Benedict
Hamachi tartare, wakame, sake lees & grapefruit-shallot
Crabtail, soybean noodles, cinnamon dashi
Chicken liver, pine needle,cocoa nib. I m starting to get full.
Lamb belly, Black chickpea, cherried cucumber. Wow...this was my favorite dish.
Wintergreen Parfait, walnut avacado, Chartreuse
Toasted coconut cake, carob & brown butter. That was amazing !
White beer ice-cream, soft white chocolate, potatoes & malt. I was speechless, awesome ! Are we done yet ?
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