Profile

In cooking, as in the other arts, New York is an international bazaar, a place where great chefs come from around the world to display their skills. Wylie Dufresne is that rare thing on the New York cooking scene—a home-grown talent. In his industrious culinary atelier down on Clinton Street, he produces some of the most cutting-edge cooking in New York or anywhere else. The room and location don’t necessarily merit four-star status, but factor in the cost of a meal—a nine-course tasting costs less than a third of what you’ll pay at Masa—and you have the best, and certainly most interesting, multi-star deal in town. — Rob Patronite and Robin Raisfeld

Pork belly, $28

Related Stories

Best of New York Awards

• Best Weird Food That Actually Tastes Good (2005)
• Sweet Successes (2005)
• Best Inventive Dish (2004)

Featured In

• Our Picks for Diet-Be-Damned Dishes (12/24/07)
• Grade AA: Ten Egg Dishes to Cluck Over (4/9/07)
• New York Chefs Cater to Bean-Stew Classicists and Modernists Alike (1/15/07)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at wd~50

• Mincemeat Gravy (2007)
• Rack of Lamb With Candy-Cane Crust (2005)
• Rye & Quince (2005)
• Eggnog Ice Cream Topped With Caviar and Pumpernickel Croutons (2005)
• Butternut & Falernum (2005)
• Smoked Mashed Potatoes (2005)
• Goat-Cheese Panna Cotta With Bacon Syrup and Cashews (2005)
• Lentils in Cider With Nori (2005)
• American Beauty (2003)