"We're okay," he says.
There's a big new building going up on the site.
“Anyone can take that style and run with it, but it would be doing Wylie a disservice. More than anything, it teaches you how to be your own guy, which is priceless.”
The wd~50 chef is better at peeling eggs than you are.
"Whereas wd~50 is more of, sort of, the only boat in the pond, we're in a pond full of boats."
"I hope I've never served anything that was downright gross."
Silk suits, Air Jordans, strapless dresses, and more sartorial choices from last night's big event.
New York had an exceptionally strong showing, with Le Bernardin, wd~50, Blue Hill, Mission Chinese, Del Posto, and Momofuku among the winners.
The pastry chef delves more into the savory side in her new book.
Also, Tosi made an oozing American cheese dessert.
In the ten years since Wylie Dufresne opened his groundbreaking restaurant, his staff has helped redefine New York City's food landscape.
Fancy ice-cream sandwiches, deconstructed s'mores, and tequila-spiked snow cones.
Mark your calendars. Save your paychecks.
Pigs in a blanket and purple cheese.
Four hours of oppression at Blanca.
Dufresne's follow-up to the groundbreaking wd~50 is expected to open next spring.
Three blocks south of Momofuku SsÃ¤m Bar.
Things get sour when it comes to "the delayed-bread power play."