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On the surface, chef Jordy Lavanderos has a bit in common with culinary trendsetter Wylie Dufresne: They both worked for Jean-Georges Vongerichten (in Lavanderos’s case, at the Mercer Kitchen and Vong). They’re both heavily influenced by Spanish avant-gardists Ferran Adrià and Juan Mari Arzak. But unlike Dufresne, who follows the typical appetizer-entrée-dessert pattern at WD~50, Lavanderos has gone the global-tapas route at Secretes, where he serves diminutive tastes of salmon spirals with steamed edamame. Bring your own wine for now. — Rob Patronite and Robin Raisfeld