50 Clinton St., New York, NY, 10002
nr. Rivington St.
By dweediecat on 10/7/2008
My first clue should have been the plastic bucket at the front door with a paper sign taped to it about not being responsible for lost items. So tacky - this place has no idea what it is supposed to be about!!! The decor does nothing. The service and knowledge of the staff are poor. Out of the 8 dishes we shared, one was appetizing enough to want to try again, but we don't plan on it. Even the mixed drinks are too strange to have again. The espresso is so much better elsewhere - why would you want to spend $8 on a teaspoon of average coffee, not served to you properly with a lemon rind? We are experienced and educated diners. Wanted to try this in spite of mixed reviews. Disappointed. Better to spend your money bungee jumping if you are looking to blow your wad on something just to say "you did it." Wylie is a creative person, but he's not minding the store very well at all. I'd be surprised if this place is still around in a year. Snap out of it!!!
By thijp on 5/4/2008
When originality combines with good food, you get the WD50. An interesting experience in my culinary life. The food was well presented on the plate. And that worked: the bits of foie -gras (interesting) fit nicely with the fennel. The nicely cooked monkfish was enjoyable with its sauce and this is nothing to say about the lovely but surprising cherries in their environment. Also, since I was not convinced by the suggested wine of glass I got, they gave me two additional glasses for free... just for the taste of it. Also, this is not so strange cuisine as you might expect from previous opinions. Do not pay any attention to the negative comments on this web-site. People were in a bad mood on the day, or have no experience or just have their palate contaminated by the regular american (non)-food (a mixture of sugar and fatty stuff) or whatever. Maybe you might complain on the portion size...That's true, they are small. But you go there for tastes and textures not for filling your stomach. There are other places to achieve this goal. Recommended.
By food_is_amazing on 3/9/2008
If this were Iron Chef America, I would give wd-50 a five for originality (fried hollandaise sauce? Beer ice cream?), a five for plating (I had never seen a knot of foie gras before), and a one or a two for taste. The experience itself was *probably* worth the hundreds of dollars that we spent (as a party of two), but the food--well. A knot is no good if it does NOT taste good. Great service, though.
By paulcot on 2/29/2008
WD-50 is analogous to Damien Hirst in the art world. If you are not familiar with his work, he is the guy who takes a dead sheep and drops it in a vat of formaldehyde. Everyone swoons over his work because the critics call it genius and people pay millions for it...but if you have any sense you are left scratching your head and wondeirng what the hell is going on. Listen I'm no tourist from the midwest. I live downtown and like to think I am open to all kinds of cuisine. I went to WD-50 with a very open mind and was expecting to be wowed....what happened was the single worst dining experience of my life. I cannot understate this and it is what caused me to write my first online review ever. I will make my complaint very simple: The food does not taste good. It ranges from below average to inedible. I did the tasting menu and I probably only finished 25% of the miniscule portions.
By namann2011 on 1/27/2008
It seems that there are alot of mixed reactions when it comes to this place. Some of this is understandable, but others I cannot figure out. The service was excellent - some of the best I ever had. The waitress was helpful and knew the menu well in addition to caring about our time there, making sure we were doing alright. The food is what really makes this place though. I had the Duck breast which not only was pleasing in taste, but to the eyes as well. My friend had the Ocean Trout and enjoyed that as well. The ingredients can be puzzling at times (eg: Polomo and spaghetti squash) but are chosen to complement each other to achieve maximum taste benefit. Dessert was truly the best though. If anything, the place is worth going to just for dessert. Portions were small, but not tiny. Coming there with a half full stomach made it just right. The decor is bordering average - nothing fantastic but still nice. Price is high, but the quality of the food and service made the bill not as painful as it could have been. Overall, I really liked the place and plan to go back.
By roslub on 9/5/2007
I was very disappointed from wd-50. It is very expensive and the quality of the food is not at all at its price level. The selection of wines is poor and not representative of their country. And, worst of all, I ate a fish that was not fresh and I got ill due to this. I realized the fish was way overcooked and understood it afterwards, when I spend two days sick with food infection. The service was very nice and kind, but all the rest was not at all satisfactory.
By roamer07 on 8/5/2007
Besides, the worst thing was that they moved my seat to the corner of the bar without asking me, while I was gone for a couple of min. to use bathroom. Okay, FINE! I was a single dinner, and I didn't order tasting menu. However, my check came out approx.$100 after all, anyway. Don't they think $100 bill deserve better service? Most of food was just okay - not so impressive and as a matter of fact the portion was too small - I even had to have some munchies later on. I've heard so many nice things about WD-50, but they just disappointed me. They must know there are tons of good restaurant out there in NYC, and we're not going restaurants because their food is somewhat interesting. Dining experience is a lot more than just eating food. Oh! their atmosphere is pretty creepy too. Anyhow, I wouldn go back there again!!
By gwf941 on 6/29/2007
Incredible attention to preparation and presentation, immaculate timing, fabulous ingredients and combinations. Masterful, totally out of the ordinary (unlike some unsound "innovators'" pork chop sous vide with yo-yo seed stuffed violets school). Competent, gracious service. Sophisticated wine list, tuned, affordable. -- Preferring a 24-oz steak or a steaming bowlful of Pasta Alfredo does not necessarily make a guest a bad person -- taste is subjective, as in Rembrandt vs. Warhol. The more you know about cooking, though, the more you have to acknowledge the mastery of WD and his staff.
By molecular_gastronomer on 6/29/2007
A meal at wd-50 will always be exciting- the food is not only visually stimulating, but delicious, if you are prepared to try something you have never had before. It is the only place in the city where you will find both a chef and pastry chef working with truly state of the art techniques. The waitstaff know the food very well, and can always describe it all to you.
By cicerorator on 6/21/2007
For unparalleled silky smooth richness (the "hockey puck" of outstanding patÃ©), luxurious fatty self-indulgence (the pork belly), perfectly cooked meats (the lamb chop), and a sheer sense of fun (the miso soup with noodles you make yourself, the "fried egg"), you simply can't do better than wd-50. No ponderous chanterelle stuffed skate or wild mushroom ravioli here; instead, miracles of molecular cuisine!