I have been wanting to try wd-50 for a few years but never got around to it. Once they finished the renovation I made it a priority. Don't get scared away by molecular gastronomic misconceptions. We did the chefs tasting and we were amazed. The "nigiri" with salsify "rice" was a flavor punch and was not too small. The waferized sauces were amazing and not just molecular for molecular sake. Tsatziki as a wafer is ridiculous. Our favorite dish by far was the pho gras. Imagine pho broth made with fried foie, aged foie, crispy beef tendon and noodles. I could drink that broth all day. My wife and I have been hitting all the ny Michelin places and would rank Dufresne's food right up there. An amazing evening.
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