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Wylie Dufresne's Alder: Better Bar Food Through Science

New York Max Falkowitz 18 comments

Wylie Dufresne's new venture Alder—his first since wd~50—is a subtler place, casual in its setting and more reined in. Dufresne is a master of the baroque—you don't make noodles out of seafood without dreaming big—but he also knows restraint. He has stayed with wd~50 for a decade, an eternity in today's New York restaurant years, avoiding television fame or branded pasta sauces so he can keep to his work. This new restaurant (with executive chef Jon Bignelli) and bar (director Kevin Denton) takes the best of that studied creativity and deploys it with great care.

Ambitious but unfulfilling small plates restaurants are a dime a dozen these days, so leave it to Dufresne to school them on how it's done. Because Alder may be the very definition of a great small plates restaurant. It's fun here. You can drink well. The food is exciting even when it's not perfect. And you can eat to feel nourished, not just entertained. People have been calling Alder a "pub," which is wrong both for pubs and for Alder, but the restaurant makes a strong case for better living, and drinking, through chemistry.


New York: All The Cocktails at Alder, Wylie Dufresne's New East Village Pub

Drinks J. Kenji López-Alt 3 comments

"We're definitely not doing anything Modernist or molecular like we might do at WD[-50]," says bar manager Kevin Denton. "This is supposed to be the kind of bar you could just drop by and order a couple quick drinks and a bite to eat, so we want to keep that quick, simple aesthetic." Despite their unique flavors, these drinks that are meant to be drunk, not pondered. More

Wylie Dufresne's Ice Cream Bagel: Breakfast or Dessert?

New York Adam Kuban 5 comments

[Photographs: Melissa Hom/Metromix New York] Metromix New York gets the scoop on the ice cream bagel at chef Wylie Dufresne's WD-50. The origin story accompanies a cool series of photos showing the making of: Although this bagel had humble... More

Le Fooding Hits Le New York

New York Ed Levine 7 comments

"Do we need to enlist in a movement if we've already been moved?" [Photographs: Erin Zimmer] The folks of the French culinary organization Le Fooding brought their food, art, and design to New York this past weekend, and we were... More

Wylie Dufresne's Garlic Bread

Carey Jones 4 comments

"We roast off several heads of garlic in foil and then put that through the food mill and blend it with some raw parsley and some butter. You get this really bright-green spread. We get some white hero rolls down the street, slice them lengthwise, toast them really well, spread the garlic butter on, hit them with some Parmesan cheese, and put them back in the toaster and get them nice and golden brown with melted cheese." [Grub Street]... More

'Top Chef Masters,' Episode 2: The 'Lost' Dinner

Adam Kuban 35 comments

Did you watch this week's episode? Find out what each of the four contestants made using crap from vending machines during the Quickfire, and Darma Initiative–approved canned and preserved foods for Lost writers and producers during an island-themed elimination round. More

WD-50 Chef Wylie Dufresne on 'Nightline' Tonight

New York Erin Zimmer 2 comments

As part of Nightline's Platelist series, chef Wylie Dufresne of WD-50 will talk tonight about his tactics to keep his business afloat during this tough economy (it involves eggs). Check out a few of his eggy recipes. The show will... More

A Student's Report on Universita Del Caffe, the Intensive Coffee Course at ICC

New York rachelfelder Post a comment

Editor's note: Serious Eater Rachel Felder chimes in to tell us about her experience at Universita Del Caffe last week. Take it away, coffee newbie-turned-expert Rachel! —Erin The last time I drank six back-to-back espressos in the name of education,... More

WD-50: Delicious, Enjoyable, and Avant-Garde

New York Ed Levine 1 comment

Photographs of bone marrow, chestnuts, tonburi, pickled honshemeji and soft white chocolate, potato, malt, white beer ice cream courtesy of Tina Wong Frank Bruni's 3-star review of Wylie Dufresne's molecular gastronomy temple WD-50 may in fact reflect Dufresne and... More

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