Event #2: WD-50

On Friday night, Diana took me to WD-50 for my birthday.  I have been wanting to go here for awhile- it is a molecular gastronomy restaurant where the chef, Wylie Dufresne, changes the textures and presentations of all of his ingredients.  I first learned about him from watching Top Chef, and we even got to see him in the restaurant on Friday!

I will focus on the textures and the way the food looked, and then tell you about what I actually ate:

Lower east side roll up- corned duck instead of corned beef, purple mustard, rye cracker instead of rye bread.  The meat was delicious, and the condiments made the dish.

The food for my entree was all cubed and stacked, creating a great wall of china on my plate.  It was actually pork with fried plantains with jerk sauce, but the meat and plantain was in a cube, and the jerk was basically broth that the cubes were swimming in.  Tasty, a little wierd though.

Dessert was the best part of the meal.  They gave us complimentary vanilla ice cream stuffed with balsamic vinegar, then I had this deconstructed apple brioche with sage foam and brown butter ice cream.  To polish it off, they gave us bite-sized chocolate cake stuffed with vanilla ice cream.

I'm really glad I tried this restaurant.  It is a really unique experience, and I love how the flavors, textures, and presentation all play off one another.  A great time!