Wd-50’s kitchen, headed by chef Wylie Dufresne, is the locus of cutting-edge New York cookery. But for all their originality, the dishes are still nice to eat. This ocean trout, with fava bean, forbidden rice, and root-beer-date purée, is especially easy to love. “We started with the rice,” Dufresne tells us, “and then figured out where to go from there.” As always, mouse over the different elements of the dish to read them described in the chef’s own words.
Photo: Melissa Hom
