Our first big dinner in NYC was at WD-50 (http://www.wd-50.com), very similar to Alinea and Arzak in that head chef Wylie likes to play food and present things in ways that look and taste different then what they really are.  We started with cocktails at the bar:


First up was Razor clam, red pepper, halvah, yuzu.  It was really fresh and light, I like yuzu.

Next was Everything bagel, smoked salmon threads, crispy cream cheese.  The bagel was actually ice-cream!  Really fun and good.

Ahhh, Foie gras, passionfruit, chinese celery.  The texture was hard for me on this one, but the passionfruit filling inside the foie gras was amazingly sweet.

Scrambled egg ravioli, charred avocado, kindai kampachi.  This was my favorite dish of the night – the egg was light and fluffy, the charred avocado nice and creamy.  I could have eaten several of these.

Cold fried chicken, buttermilk-ricotta, tabasco, caviar.  This was another favorite of the evening – we actually saw it on tv a couple weeks ago showing how they make it and it’s pretty interesting.  You can probably find it on youtube…

Striped bass, chorizo, pineapple, popcorn.  It turns out we would have striped bass on almost every tasting menu we tried – it must be in season right now or just popular in New York.  It’s good…

While BK had Beef and béarnaise (Beef consomme and bernaise gnocchi):

I had Israeli Cous Cous in cheddar consommé.  Really nice flavors.

and while BK had Lamb loin, black garlic romesco, soybean, pickled garlic chive:

 I had Iberico pork neck, endive, buckwheat, clove.  It was a little undercooked for me but still interesting.  I shared the pinkeST pieces with BK:

Transition dish:  Chewy lychee sorbet, pistachio, lemon, celery:

Hazelnut tart, coconut, chocolate, chicory

Rainbow sherbet, rhubarb, tarragon, orange, olive oil – this was really pretty and very tasty.  Almost as good as Baskin-Robbins rainbow sherbet!

Cocoa packets. Chocolate shortbread, milk ice cream


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