50 Clinton St
New York, NY 10002
b/t Stanton St & Rivington St in Lower East Side
November 15, 2014
WD~50 is closing for good in the end of this November. With a “now or never” idea in mind, I booked the reservation one month in advance.
Oyster in its “shell,” – Preserved Lemon, Snow Pea, Hazelnut
Chose the twelve course tasting menu. Every single plate here involved incredible artistry and meticulousness. Everything was teeny portion..
Egg Yolk-mashed Potato Ravioli, Caviar, Cucumber
Frog Leg, Brioche, Rooibos, Nasturtium
Cuttlefish, Carrot, Chamomile, Schmaltz
I’m not an outright fan of cuttlefish, but the sous-vide method of preparation gave it a texture that I could appreciate more. The schmaltz added an exquisite dash of fattiness to each bite.
Charred Chicken Liver, Szechuan, Injera, Melon
A Harry Potter style dish. Beautiful visual presentation, but it was somewhat foolhardy on flavor in my view.
Shrimp Grits, Pickled Jalapeno
The actual grits was the shrimp here. Shrimp was chopped into a slightly sandy texture. The pickled jalapeno helped to smooth out the intense richness of the “grits”.
Hamachi, Turnip, Sshiso, Blood sausage
Pork Collar, Poppy Seed, Red Bell Pepper, Tamarind
I was in awe of how succulent these two pieces of meat were. The texture was tender without losing the wonderful meaty mouthfeel. Definitely a standout of the evening.
Wagyu Flatiron, Watermelon, Fermented Black Bean
This was another unreal dish I would highlight. The beef was smoked and cooked utterly perfect. I must also point out the chef’s creative use of ordinary ingredients to bring the dish up a notch. This time it was the watermelon’s refreshing and perky flavor to round the oiliness out.
Butternut Squash, Sherbert, Earl Grey, Tapioca
Sorghum Parfait, Celery, Quinine, tonic
All the desserts I had that night were very experimental, especially the “bubble tea”. The squash flavor brought fall to me and the typical Asian combination of tapioca and tea took me back home. I was in joy!