WD-50 was my designated “fancy” meal for this NY trip.WD-50 was the most famous experimental cook in the US before the Alinea & Moto PR machines kicked into gear. Wylie (the chef) cooked for Jean Georges (my favorite US restaurant) and used that fusion experience as his point of departure into the netherworld of experimental food. The fusion aesthetic is still very much a part of his cuisine, but it’s been put through blenders, dehydrators, and countless other devices whose original purpose was probably chemistry or medicine.
Alinea and Moto are coming up soon, but if you want to see one vision for the future of food – book a trip to WD-50. I ordered the tasting menu and of my 3 meals here, this was easily the best. Everything worked, and it worked very well.
1. Peeky Toe Crab, Pine, Chocolate, & Pea Blossoms
Wylie’s surf & turf – the chocolate, with little to no sweetness, enveloped your mouth with its very earthy taste; slowly, the salty crab peeked (no pun intended) through and took over. At the end, a faint floral taste.
This reminded me quite a bit of Can Roca’s “oyster w/ earth distallates” – same concept, similar tastes, but Can Roca’s was definitely a step ahead. This was probably my least favorite of the night. Good.