When he opened his cutting edge restaurant wd~50 on the Lower East Side in 2003, mastermind chef Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by molecular gastronomy, cubist art, and the humblest of American classics like bagels and lox.
With signature dishes like aerated foie gras puffs and fried mayonnaise, the restaurant embodied a particular moment in New York City food culture. New York Times critic Pete Wells compared the 3 Michelin starred-restaurant’s closing in 2014 to that of the notorious music venue CBGB. Dufresne brings us behind the scenes of this iconic American institution as he discusses his first cookbook wd~50, which details recipes and explanations of Wylie’s iconic creations, and stories from the last days of the restaurant.
A book signing follows the event.