Tag Archives: wd-50

Inside Wylie Dufresne’s First-Ever Cookbook, Devoted to the Recipes (and People) of WD~50

Source: Grub Street NY

“I love a dish where everything is not what is seems,” writes the chef, Wylie Dufresne, in wd~50: the Cookbook. The book, which Dufresne co-wrote with Peter Meehan, is his first. It’s out on October 17, almost three years after wd~50 closed for good. In other words, …

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Deals: The massive real estate deal forcing…

Source: Eater NY

clinton-street-rendering-750x472.jpgThe massive real estate deal forcing wd~50 to shutter has finally closed for a whopping $28 million. A seven story behemoth residential building will start rising probably early in the new year. Wylie Dufresne’s icon of modernist cooking will stay open until November 30, which according to the website’s apocalypse countdown clock is 82 days from now. [BB]
[Instagram]

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Influencers: What’s the most influential restaurant in…

Source: Eater NY

2013_gabrielle_hamilton123.jpgWhat’s the most influential restaurant in the U.S.? First We Feast asks some of the country’s leading chefs for their opinions. Dessert and veggie burger master Brooks Headley says: “The two most important restaurants in the U.S. are just around the corner from each other in NYC…Prune and wd~50. Both are, at the core, mom-and-pop restaurants‚Ķ.And Gabrielle and Wylie’s fingerprints are all over restaurants across the country, even the world.” Eleven Madison Park and Estela also get shout-outs. [First We Feast]
[Gabrielle Hamilton of Prune]

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Eater Interviews: Wylie Dufresne chats with Eater National…

Source: Eater NY

wylie423.jpgWylie Dufresne chats with Eater National about the Gelinaz! surprise party that was thrown for him at wd-50 two weeks ago, which he calls the highlight of his career. He also discusses his new Twitter account, and the possibility of a third restaurant in the near future: “It took me 10 years to open a second restaurant. I’m not going to wait another 10.” [~EN~]

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Rumormongering: The developer of the seven-story structure…

Source: Eater NY

wylierumors2.jpgThe developer of the seven-story structure planned for the block of buildings that now houses wd-50 has just filed building permits for that project. The plan includes one large commercial space on the ground floor of the residential building, but it looks like there’s no room for wd-50. Last week, the chef told Grub Street: “We’re not going anywhere! Don’t worry.” [BB, Previously]

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Rumormongering: Wylie Dufresne is unconcerned about the…

Source: Eater NY

wylierumors.jpgWylie Dufresne is unconcerned about the seven-story condo planned for the stretch of buildings that includes wd~50. When asked at the Food & Wine Best New Chefs party last night whether the restaurant would have to move, Dufresne told Grub Street, “We’re not going anywhere! Don’t worry.” [GS]

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Listage: On the Paula Deen Cruise; Abraham Lincoln’s Appetite

Source: Eater Philly

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Porto in Passyunk Square [Photo: Passyunk Post]

· All Aboard the Paula Deen Cruise [Gawker]
· Brussels Sprouts, Still Trendy [WSJ]
· What Honest Abe’s Appetite Tells Us About His Life [NPR]
· In Defense of Corkage Fees [Globe and Mail]
· There’s Still Time to Stop the Fish Apocalypse [Vice]
· 60 Second Tasting Menu: wd~50, Winter 2014 [-ENY-]
· Watch the 2014 Swiss Latte Art Champion Win His Title [-EN-]

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EaterWire: Concorde Is Now French Louie; Lunch at Butter Midtown

Source: Eater NY

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[Doug Crowell and Ryan Angulo in French Louie’s unfinished dining room, with their new mascot]
BOERUM HILL — Doug Crowell and Ryan Angulo, the team behind Buttermilk Channel, have a new name and a slightly different focus for their upcoming Atlantic Avenue restaurant. Now instead of Concorde it will be called French Louie, after a 19th century French-Canadian folk hero. The menu will still be French American, but now those American influences will come from Montreal and New Orleans, “two French enclaves in North America.” The team expects to open by mid-February. [EaterWire]

MIDTOWN — Newly-opened Butter ...

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The Quotable Wylie Dufresne: Wylie Dufresne discusses the relationship between…

Source: Eater NY

wylie-dufresneverge.jpgWylie Dufresne discusses the relationship between cooking, science and technology in this video interview with The Verge. His feelings on that perennially debated “molecular gastronomy” label: “It does a disservice. Molecular gastronomy is a field of scientific study, practiced by scientists. To refer to me as a molecular gastronomist, that’s like saying ‘do you wanna go have biology for dinner?’” [The Verge]

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