wd-50

(212) 477-2900 | View Website

50 Clinton St, New York, NY | Directions   10002

40.719637 -73.984653

Open Hours

Tue-Sun 11am-6pm

 
Restaurants, New American, Traditional American  more

More Cuisine: Seafood

Price: $$$$

Tags: Fine Dining, Notable Chef, Notable Wine List, People Watching, Private Parties, Private Rooms

Payment Methods: American Express, Diners Club, Discover, MasterCard, Visa

Neighborhoods: Lower East Side, Downtown

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Menu
Oyster In Its “Shell,” Preserved Lemon, Snow Pea, Hazelnut, Sea Scallop, Coffee, Cauliflower, Orange, Squash-Roasted Peanut Soup, Cockscomb, Fig Tobacco, Sweetbreads, Cucumber-Lychee, Tonic, Fermented Black Bean, Shrimp Grits, Pickled Jalapeno, Corned Beef Cheeks, Tendon, Banana-Horseradish, Myoga, Mediterranean Bass, Celery, Macadamia, Grapefruit, Milk Braised Pork Collar, Sunchoke, Black Sesame, Kaffir, Cured Duck Breast, Curds-N-Whey, Sweet Potato, Rice Noodles, Bartlett Pear Sorbet, Honey-Milk Crisp, Tarragon... more

Reviews for wd-50

wd-50
Recommends

Stop in the lounge to order sweet or savory courses off the tasting menus. I think this is one of the best kept secrets.

Recommends

New York's most famous modernist restaurant is entirely the expression of its chef, the brilliant Wylie Dufresne. Why? Because he's in the kitchen every night, tasting every dish and expediting ever order, that's why.

Doesn't Recommend
1.0
over a year ago

like a san francisco trolley car crash – easily the worst meal ever. nothing was good. $125 for the tasting menu had us feeling completely hoodwinked as we walked out. service was great. the decor is downright silly. the bad italian modern light fixtures made me nauseous. the food has no soul whatsoever. take one look at wiley, and it's hard to see any soul in the man. DO NOT EAT HERE.

Recommends
3.0
over a year ago

Amazing combinations, expensive – Came here and was surprised how casual the space was given the extraordinary prices. The tables are very close together, too.... not a lot of privacy. I had heard the food was "weird" so I was prepared to be surprised. Bottom line, yes, the combinations are crazy. But when you eat all these unlikely flavors together the food is actually really good. The presentation is top notch. This is a foodie haven. The desserts are the best! I'm glad I tried it but it is very expensive so not sure if I would come back. It's not likely I will crave octopus but hey, you never know.

Doesn't Recommend
1.0
over a year ago

AVOID – We went for dinner and it was $250 without dessert/coffee and 1 bottle of wine which is okay if it were good..

THE OCTOPUS tasted like canned TUNA and TROUT was so fishy and HORRIBLE no flavor only fishy.....Duck was like deli meat!

Great wine and great service BUt we go to every high end and local downtown innovative place..This is not innovative, IT IS just not good.....hated it and it was my husband's bday!

Recommends
5.0
over a year ago

My Favorite Restaurant in NYC – This is the best restaurant in NYC in my opinion. If you are tired of the same old Itallian placed with pasta and such, this is the plce for you. The Ched Wylie Dufresne is not from this [planet. There is not way the recipes he has come up with are anything short of innovative and spectacular. He is extremely creative and revolutionary.

The Fried mayonnaise is so creative and delicious. He also has these lentils which are acutally mole sauce and the Foi Gras is heavenly.

I had the Lamb Chops with Bananna Consomme and it had to be one of the most delicious things I have ever eaten.

I would eat here every night if I could afford it.

Recommends
5.0
over a year ago

Inventive. creative and delicious food; will challenge, excite and educate your taste buds! – Just a few words about this place: the portions by themselves are not large by any means but the tasting menu left me stuffed (granted I have small stomach, but regardless, the size of the meal is more than adequate). The food is like nothing you've ever tasted. Some of it is bizarre, most of it is beautiful and nearly all of it will provide you with a new experience whether you love the flavors or are simply intrigued by them. The prices are high, but when you consider what went into preparing each dish (ingredients and composition), there's a good reason for them being what they are. I highly recommend the dining experience at wd-50!

Recommends
5.0
over a year ago

They make you feel comfortable, casual yet knowledgable servers, extremely hi-end cuisine – Totally accomodating. Unpretentious. Banqettes, no tablecoths, yet a certain Vong-i-ness to the lighting, decor, art, and color schemes that established the fine dining setting. Ditto the exposed (and perfectly, and I mean spotlessly, clean) kitchen. Server picked the wine for me based on my description of what I liked and what we were willing to spend. He walked us through every component of every plate as he dropped it. Bartender's good, most every signature cocktail was a winner. The dishes were everything I wanted in terms of having a "gastronomic" experience. Intellectual, daring yet sensible flavor and texture pairings, great plating technique, and very consistent prep. The fois was a little gelatinous, though certainly not bad in terms of flavors, ingredients, and presentation. Beef tongue. Amazing. Mandolined? Machine slicer? Great. Smoked eel, as good as any Japanese place, even a little smokier with deeper flavor. Entrees. The sea bass was, suprisingly, a bit overcooked, especially around the edges. Perhaps it wasn't the best cut of that particular fish. (We were in pretty late on a Sunday night, after all.) I thought that choice would be good, but the lady I ordered for wanted the scallops... so, live and learn. Loved the flatiron steak paired with coffee gnocchi. The pork belly with pear and apple vinegar shoe leather (I don't recall exactly what was in that shoe leather, but in any case I loved it.) was nice. Dessert was wonderful. I'd like to go into a detailed description of what it was like to eat their french onion soup... but I encourage you to go there and order it. It challenges, comforts, and suprises you, all at the same time. And guess what? It was a reasonably priced meal for three, clocking in around $300. My only regret was that it was Chef's night off... but exec. sous chef Kevin took care of us. Love that place--can't wait to scrape together a few dollars to go by myself for the tasting menu with wine pairing.

Doesn't Recommend
1.0
over a year ago

Sick due to fish that wasn't fresh – I was very disappointed from wd-50. It is very expensive and the quality of the food is not at all at its price level. The selection of wines is poor and not representative of their country. And, worst of all, I ate a fish that was not fresh and I got ill due to this. I realized the fish was way overcooked and understood it afterwards, when I spend two days sick with food infection. The service was very nice and kind, but all the rest was not at all satisfactory.

Doesn't Recommend
1.0
over a year ago

Worst experience – I honestly never wrote any reviews on the City Search, although I always read them. It's a first time I waned to register to actually leave a bad review. I honestly agree with people who said it's a bad place. Don't take Duck, don't take Fish. Everything else was more or less OK (we didn't get to the desert menu though) - nothing was close to excellent and prices were too high for the quality of the food you get. There were ingredients that do not really go well together. I am a big fun of new American cuisine but this restaurant is a very poor example of it. (My friend could not really even swallow the duck I ordered; he drank a whole glass of water to "forget" the taste.). Overall - my recommendation - don't go there.

Doesn't Recommend
1.0
over a year ago

RUN, don't walk, AWAY from here – This was the worst restaurant I have been to in New York. Rude waiters, outrageous prices, long lines, bring it on. But when the food is inedible- that is a totally different story.

The only thing that was edible was the sesame flatbread. It was a little weird at first and then it became as addicting as potato chips- light and crispy and yummy.

Then the meal went south. Our appetizers came- I had the foie gras with mole lentils, and my cousin had the fried quail. The quail was underdone and the sauce that came with it was a nasty banana mush. Mine was worse. The foie gras was so overdone that it resembled rubber. The sauce had no flavor of either mole nor lentil. We sent both dishes back and cancelled one of our entrees (we cancelled the scallops- the guy had them at the table next to us and he didnt touch them, so we didnt want them either).

The dish that came next was unbearably terrible. It was a meditteranean bass with peanut butter chips and cocoa nibs. The fish smelled rotted the minute it was set on the table. I took one bite and knew I could not take another bite of it. I tried the side dish, but it was also bad- it kind of tasted like the mud and stick pies would have tasted like that I made as a kid. A little TOO earthy....

When I sent the dish back, the waiter was not apologetic at all. We left $$ on the table for the drink and bread and just walked out. We went to our favorite little place where the food is always delish (Salt on Macdougal St. and Houston) and we had a great night talking about how gross the food was at wd-50!

*My cousin is a chef who graduated from the FCI and we both know alot about food and flavor and texture- this is not the review of picky eaters!!!!

Recommends
4.0
over a year ago

Wylie Dufresne's restaurant is New York's undisputed haven for challenging, artful food. – You don't come to wd-50 because you're hungry; you come to open your mind. Wylie Dufresne's restaurant is one of only a handful in North America on the forefront of the vanguard movement often called "molecular gastronomy." There's nothing molecular about this food, though; it's challenging, delicious and inspiring in the sheer audacity of its invention. When Dufresne serves foie gras topped with anchovy and dotted with tiny bits of crunchy chocolate, it's an education in breaking a dish down to its essential flavors to see how the building blocks--fat, salt, savory, clean citrus, edgy vinegar, etc.--work together. The room, meanwhile, is ultra-cool: dark, spare, understated--and overwhelmed by the diabolically inventive kitchen with its gorgeous oven and vast inventory of culinary machinery.

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