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Wd 50

  1. bookshelf
    Inside Chef Wylie Dufresne’s First-Ever Cookbook, wd~50The modernist chef’s debut book is devoted to the recipes and people that made his restaurant a trailblazer.
    By Chris Crowley
  2. Video Feed
    Watch a Short, Bittersweet Documentary About the Final Days of wd~50The 15-minute retrospective honors chef Wylie Dufresne’s now-closed restaurant.
    By Alan Sytsma
  3. Video Feed
    The Trailer for The Last Days of wd~50 Has LandedThe pioneering restaurant lives on.
    By Hugh Merwin
  4. Influencers
    Legacies: Iconic Chefs Remember wd~50’s Most Influential DishesA look back from David Chang, Daniel Patterson, René Redzepi, and more.
    By Vicky Gan
  5. Last Days
    wd~50 Made More Than $100,000 in 10 Minutes TodayTalk about going out with a bang.
    By Hugh Merwin
  6. Last Days
    Wylie Dufresne Commemorating Final Two Weeks of wd~50 With Ticketed BlowoutWylie Dufresne’s pioneering restaurant is going out with a crazy modernist bang, or course, and not at all with a whimper.
    By Hugh Merwin
  7. Grub Guides
    11 Places to Find Fancy HummusTruffle hummus at Claudette, burnt-jalapeño hummus at Empéllon Cocina, and more.
    By Sierra Tishgart
  8. Chef Shuffle
    Noma Has a New Pastry Chef, and He’s From New York“I’ve never foraged before. I’m from the Bronx.”
    By Hugh Merwin
  9. Grub Guides
    13 Restaurant Cocktails That Don’t SuckDespite what Pete Wells says, there are many great mixed drinks.
    By Sierra Tishgart
  10. Legacies
    Wylie Dufresne’s Unwavering Vision Turned wd~50 Into a Vital New YorkThe chef never strayed from his original plan for the restaurant, even as others suggested he should — and that’s exactly why it’s so worthy of celebration.
    By Alan Sytsma
  11. Closings
    wd~50 Will Indeed Close Because of Real Estate IssuesThe good news is that the chef has begun working on plans to relocate.
    By Hugh Merwin
  12. Closings
    Trailblazing Restaurant wd~50 Will Close Later This Year“Come celebrate with us for the next 173 days.”
    By Hugh Merwin
  13. Video Feed
    How 30 Chefs From Around the World Pulled Off That Incredible wd~50 TributeThirty chefs flew in from around the world to mark the occasion.
    By Hugh Merwin
  14. Video Feed
    Watch a Highlight Reel From Last Night’s Incredible wd~50 Tribute DinnerThe world’s most amazing surprise dinner gets an instant video highlight reel.
    By Alan Sytsma
  15. Events
    World’s Chefs Honor wd~50 With Instantly Legendary Surprise DinnerThirty chefs from around the world worked together to throw a secret anniversary party for Wylie Dufresne.
    By Alan Sytsma
  16. Rumors
    Wylie Dufresne Says ‘Don’t Worry’ About wd~50“We’re okay,” he says.
    By Jamie Sharpe
  17. Rumors
    Is Wylie Dufresne’s wd~50 in Danger of Closing?There’s a big new building going up on the site.
    By Hugh Merwin
  18. Grub Guides
    Beyond Carrot Cake: 14 Surprisingly Great Vegetable Desserts in New YorkFennel-baked Alaska, parsnip ice cream, and eggplant tiramisu.
    By Khushbu Shah
  19. Coming Soon
    Former wd~50 Chefs Opening Washington, D.C. Restaurant “Anyone can take that style and run with it, but it would be doing Wylie a disservice. More than anything, it teaches you how to be your own guy, which is priceless.”
    By Hugh Merwin
  20. Video Feed
    Watch Wylie Dufresne Make Shrimp-Noodle Ramen and Blow Eggs on FallonThe wd~50 chef is better at peeling eggs than you are.
    By Alan Sytsma
  21. Video Feed
    Watch Wylie Dufresne Discuss the Lab-Grown BurgerHe’s not a fan.
    By Sierra Tishgart
  22. Video Feed
    Watch Wylie Dufresne in Action at Alder“Whereas wd~50 is more of, sort of, the only boat in the pond, we’re in a pond full of boats.”
    By Hugh Merwin
  23. Quote of the Day
    Wylie Dufresne Swears He Was Never Trying to Gross You Out“I hope I’ve never served anything that was downright gross.”
    By Hugh Merwin
  24. Ooh La La
    Check Out the Chefs’ and Restaurateurs’ Looks at Last Night’sSilk suits, Air Jordans, strapless dresses, and more sartorial choices from last night’s big event.
    By Grub Street
  25. Awards
    Presenting the James Beard Foundation 2013 Chef and Restaurant AwardsNew York had an exceptionally strong showing, with Le Bernardin, wd~50, Blue Hill, Mission Chinese, Del Posto, and Momofuku among the winners.
    By Hugh Merwin
  26. Bookshelf
    Momofuku’s Christina Tosi Writing ‘Milk Bar Life’The pastry chef delves more into the savory side in her new book.
    By Hugh Merwin
  27. Happy Anniversary
    Last Night Wylie Dufresne’s Former Chefs Celebrated wd~50 With Squid andAlso, Tosi made an oozing American cheese dessert.
    By Hugh Merwin
  28. Anniversaries
    A Decade of Influence: The wd~50 Family TreeIn the ten years since Wylie Dufresne opened his groundbreaking restaurant, his staff has helped redefine New York City’s food landscape.
    By Jordana Rothman
  29. Grub Guides
    13 Childhood-Throwback Desserts Reworked by Grown-up RestaurantsFancy ice-cream sandwiches, deconstructed s’mores, and tequila-spiked snow cones.
    By Sierra Tishgart
  30. Party Time
    Two Special Guest Dinners: Chris Cosentino at Empellón Cocina; Tosi,Mark your calendars. Save your paychecks.
    By Sierra Tishgart
  31. Opening Soon
    Wylie Dufresne to Open Alder on March 28Hooray!
    By Sierra Tishgart
  32. The Other Critics,
    The Other Critics: Pete Wells Awards Mighty Quinn’s Two Stars; Tejal RaoPlus: reviews of Salvation Taco, wd~50, and more, in this week’s roundup.
    By Jessica Goodman
  33. Opening Soon
    More Details Emerge About Wylie Dufresne’s New Restaurant, AlderPigs in a blanket and purple cheese.
    By Sierra Tishgart
  34. Tasting Tyranny
    How ‘Tyrannical’ Are Fine-Dining Restaurants Really? NewFour hours of oppression at Blanca.
    By Sierra Tishgart
  35. Openings
    Wylie Dufresne’s Alder Is Now HiringDufresne’s follow-up to the groundbreaking wd~50 is expected to open next spring.
    By Hugh Merwin
  36. Blockbusters
    Wylie Dufresne Will Open Alder in the East VillageThree blocks south of Momofuku Ssäm Bar.
    By Hugh Merwin
  37. A Bite to Eat
    Pete Wells on the Tyranny of Tasting MenusThings get sour when it comes to “the delayed-bread power play.”
    By Hugh Merwin
  38. The Other Critics
    Wells Feels at Home at Almayass; Sietsema Thinks Yunnan Kitchen Could Be SpicierPlus: Tejal Rao on wd~50’s new “fun as hell” tasting menus, and more of this week’s critical reviews.
    By Sarah Lawson
  39. Menu Changes
    Here’s Wylie Dufresne’s New wd~50 Tasting MenuCan we interest you in some root beer ribs with caraway spaetzle?
    By Alan Sytsma
  40. Graceful Losers
    Wylie Dufresne Doesn’t Really Mind Never Winning a Beard Award“In a way, I think it would be a far greater accomplishment to go an entire decade of being nominated without winning.”
    By Jenny Miller
  41. Change
    Wylie Dufresne Has Dissolved the Entire wd~50 MenuSo long, cocoa-dusted anchovies.
    By Alyssa Shelasky
  42. Customer Service
    Wylie Dufrense Will (Reluctantly) Serve You Steak and Steamed Vegetables IfThe once-truculent chef is softening a bit.
    By Alan Sytsma
  43. Neighborhood Watch
    New Noodles in the EV; Isa Gets a Liquor LicensePlus: Felice launches aperitivo hour, Huckleberry Bar hosts a mac-and-cheese-off, and more, in our daily roundup of neighborhood news.
  44. Video Feed
    Karaoke Cabbing With Wylie and the GangSam Mason, Alex Stupak, and Christina Tosi share the bill in Vice’s latest episode of ‘Munchies.’
    By Jenny Miller
  45. Truth Soup
    Immaculate Infatuation Throws a Dig at wd~50Most people are wild about Wylie.
    By Alyssa Shelasky
  46. Bloodbath
    Wylie Dufresne on the Hamptons’ Bloodbath, Ketchup-Flavored Cheese, andWatch out, boys, he’s playing to win.
    By Alyssa Shelasky
  47. Booze News
    Eben Freeman’s Creative Process Is More Creative Than Your CreativeI’ll have the tuna-fish swizzle, thank you.
    By Hugh Merwin
  48. The Grub Street Diet
    Artists AndrewAndrew Take Their Meals Together, Consider Themselves ‘Lab“You’re going to have another meal in a couple hours or the next day anyway, so why not try something that might be revolting?”
    By Jillian Goodman
  49. Scary Things
    So What Do Chefs Think About This Food-Dye Controversy?Plenty of chefs use food coloring, but that could be changing.
    By Jenny Miller
  50. Openings
    What to Eat at Alex Stupak’s EmpellónThe menu for the former wd~50 pastry chef’s Mexican project.
    By Daniel Maurer
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