Tired from whole day of traveling and took a 3-hour nap to get ready for late dinner at WD50. Staying at hotel just two blocks away has its advantage.
WD50 is a warm neighborhood place. Staff at the door, bar, or restaurant are all extremely friendly, just like Wylie Dufresne himself. The open door way from restaurant to kitchen frames the activity in the kitchen like a movie. We watched Wylie in the kitchen cooking, tasting, plating, and monitoring the restaurant at all time through out the night, a great sign of sure good food.
The waiter reminded us the Bacchus Bail Out program when we ordered the tasting menu. I changed the wine paring to two bottles of burgundy right away. The best birthday gift, I said. Another birthday gift, Milton said.
Tasting of this bottle of Puligny Montrachet Francois el Antoine Jobard is like taking a walk in pasture with smell of dry straw in the air and hint of orange trees near by. High viscosity. An interesting wine. When it opened up in the middle of the dinner, a complex nose of pineapple and lime show up.
papaw, angula, turnip
smoked salmon threads, crispy cream cheese
The mini bagel is a surprise. It is made from frozen ice cream that melted in our mouth and created the unexpected texture, both of us were shocked by the experience. Dry smoked salmon shaving gave the intense salmon flavor but total opposite on the texture we expected from smoked salmon. We love the new interpretation of bagel with smoked salmon.
passionfruit, chinese celeryFoie gras is perfectly smooth that it has a butter texture but finer. The tangy passion fruit concentrate cuts the grease of foie gras. Dehydrated celery, another dish with contrast in texture.
Scrambled Egg Ravioli
charred avocado, kindai kampachiIt is inconceivable on how the egg was done to create a unthinkable shape and still retain the scramble egg texture. Charred avocado mousse and kampachi are good combination. Tasting individually, great; all three together, much better. A well-designed course.
Cold Fried Chicken
buttermilk-ricotta, tabasco, caviarDon't know how Wylie preserved the crispiness of deep fried batter but my stomach enjoys hot fry chicken.
"dirty" grape, cocoa nib
Poached fish has smoky flavor, Polyscience smoking gun makes wonder.
a stroll in a forest with beautiful spring, white flowers, and stemmy berry fruits. 75% in the nose, 25% in the mouse. a beautiful Chambolle-Musigny
Beef and BearnaiseBeef is the sauce while bearnaise is the entree, another interesting translation with total opposite concept. A modern art.
black garlic romesco, soybean, pickled garlic chiveThe perfect lamb, sous vide. Wylie is king of texture !!!
coconut, chocolate, chicorySalty and sweet. 2nd best dessert next Coi's caramelized white chocolate parfait.
apricot, buttercream, lemon thyme
milk ice cream
my birthday cake