(Now Closed)
Molecular Gastronomy Restaurant and Cocktail Bar$$$$
Lower East Side, New York
  • The folks at Michelin Travel & Lifestyle and Food Network like this place. Would you agree?
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163 Tips and reviews
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  • Village Voice
    Village VoiceAugust 4, 2014
    Everything is presented with minimalist flare: a ring of soft foie gras on a bed of Chinese celery, a miniature everything bagel (actually made of ice cream) set over bright orange salmon threads. Read more
  • Village Voice
    Village VoiceAugust 4, 2014
    Wylie Dufresne's Lower East Side gem still has what it takes to surprise and delight us. Go for the longer tasting which shows off avant-garde style and technique, without compromising flavor. Read more
  • Mike W.
    Mike WinstonDecember 6, 2013
    It's quite an experience here. Everything feels like a mixture of magic and science. Don't miss the Matte Black cocktail or the Pork Belly. Read all about my visit below!! Read more
  • Village Voice
    Village VoiceAugust 4, 2014
    If you'€™re short on time (or cash), sit at the bar and choose any two plates for $25. We suggest the pho gras, followed by the refreshing dessert of cucumber ice, chartreuse foam, and jasmine cream. Read more
  • Vanessa V.
    Vanessa VergaraJune 22, 2014
    You may think you are going to leave the restaurant with an empty stomach, but you're NOT! The food is delicious and the service is great! Get a reservation before they close by the end of the year!!
  • Village Voice
    Village VoiceAugust 4, 2014
    Your best bet is the tasting menu, which features a parade of deconstructed dishes that will leave you both scratching your head and rubbing your belly. Read more
  • Jerry R.
    Jerry RaymondJune 17, 2013
    The best dishes are those that delight and surprise here. And there are many. I do wish that some of the all time classics were always in the menu, such as their rendition of the everything bagel.
  • Village Voice
    Village VoiceNovember 26, 2012
    Experimental, technical dishes.Try the hot pink noodles made from lobster roe, or sticky nigiri of mackerel and salsify, beaded with trout roe and seaweed. Critics' choice for best Manhattan splurge.
  • Daniel B.
    Daniel BouludJuly 30, 2014
    Wylie Dufresne is an amazing, inventive chef. His menu changes constantly but if any of his classics are available; cold fried chicken with caviar, scrambled egg ravioli or shrimp noodles, get them!
  • Toad M.
    Toad MushroomJune 4, 2014
    SEA SCALLOP, COFFEE, CAULIFLOWER, ORANGE: scallop was perfectly cooked and the cauliflower was good, but this dish was overall not an amazing pairing.
  • Jon S.
    Jon StewartJanuary 12, 2014
    Amazing, most memorable meal I've had. Only knock is some wine parings -- the food is so refined and delicate that some of the reds were too much. The food is incredible.
  • Marcio C.
    Marcio CantelliMarch 23, 2013
    Awesome restaurant! A completely different experience for dinner. Don't leave the restaurant before trying Que Pasa Calabaza, a drink made by tequila, squash, yuzu and black salt.
  • Food Network
    Food NetworkAugust 17, 2011
    On Food Network's The Best Thing I Ever Ate, Ted Allen raves about Eggs Benedict, a fresh twist on a classic dish, at WD~50 in New York, NY. Find more tips at Food Network Local. Read more
  • Francesca C.
    The aerated foie gras is to die for...eggs benedict are a must. The scallops and duck rock! go for the tasting menu for desert! You can't go wrong! Whiskey lovers: cedar wood whiskey!
  • Kat C.
    Kat C.September 4, 2013
    Eat at the bar to order à la carte! Love the pig tail terrine, sweetbreads, foie gras, and arctic char; skip the wagyu beef and pork belly.
  • Mary Elise Chavez
    Mary Elise ChavezApril 7, 2012
    5stars across the board (1) informed and friendly staff, (2) inventive cocktails and wine list, (3) menu cover, (4) dishes are unlike anything you've had, (5) desserts will seduce you.
  • Toad M.
    Toad MushroomJune 4, 2014
    CHARRED CHICKEN LIVER, SZECHUAN, INJERA, MELON: while this dish was probably one of the more difficult to eat, flavor was great. presentation could be improved.
  • abby
    abbyApril 3, 2011
    fun and curious yet polarizing dining experience. great service! this is the only place that has forced me to examine each dish for its technique. lots of head-scratching. wylie's a genius.
  • Toad M.
    Toad MushroomJune 4, 2014
    WINE PAIRINGS: not necessary. although, the kimoto ginjo 'time machine' tamagawa was paired perfectly with the bloodless sausage, smoked marcona, lily bulb and mushroom dish.
  • Seth G.
    Seth GordonMarch 11, 2011
    Current standouts: eggs, peekytoe, foie, scallops, cod, pork, lamb, wagyu. Misses: shrimp spaghetti, cuttlefish & cashew. Plus: don't miss the cocktails! Some of the most creative in the city.
  • Diana M.
    Diana MJanuary 28, 2011
    Eggs benedict is so creative and weird. Try the corned duck appetizer -- it's inspired by Katz's deli around the corner and is delicious. warning though -- the artic char looked and tasted raw.
  • Toad M.
    Toad MushroomJune 4, 2014
    OYSTER IN ITS "SHELL," PRESERVED LEMON, SNOW PEA, HAZELNUT: delicious. loved the contrasting textures.
  • Bravo
    BravoDecember 2, 2010
    The creativity of the presentation and flavor combinations of the food will make you wonder in delight. Bring a camera for sure. -Maria Hines, Top Chef
  • Men's Health Mag
    Men's Health MagJuly 10, 2012
    Ingredients you've tasted countless times before are reinvented at wd~50. Take eggs, for example. They cure the yolks for six hours so there isn't a deluge of runny proteins or crumbling, chalky yolk.
  • Michelin Travel & Lifestyle
    Both prix-fixe menus highlight innovation in technique + ingredients. Diners are encouraged to visit the kitchen. – Green Guide Editor
  • Toad M.
    Toad MushroomJune 4, 2014
    MILK BRAISED PORK COLLAR, SUNCHOKE, BLACK SESAME, KAFFIR: delicious, but i don't understand how this is considered "molecular gastronomy."
  • Toad M.
    Toad MushroomJune 4, 2014
    COOKIE DOUGH ICE CREAM: this dish was not my favorite, but definitely the closest to what i imagined molecular gastronomy food to look like. very creative and not bad.
  • Olivier N.
    Don't hesitate to mix everything in your plate (incl. the side sauces beautifully covering the plates) to enjoy the full flavors. Fantastic tasting experience.
  • The Corcoran Group
    The Corcoran GroupNovember 17, 2011
    Famous for molecular gastronomy and their eclectic menu, but you shouldn’t overlook their cocktails - especially the Snow Globe!
  • The Daily Meal
    The Daily MealMarch 4, 2011
    At the helm is Wylie Dufresne, one of the modern food world'sfounding culinary wizards. To dine at wd-50 is a promise of the unexpected, which is no small feat in this hard-to-impress town. Read more
  • Toad M.
    Toad MushroomJune 4, 2014
    CURED DUCK BREAST, CURDS-N-WHEY, SWEET POTATO, RICE NOODLES: you can never go wrong with duck.
  • Toad M.
    Toad MushroomJune 4, 2014
    SQUASH-ROASTED PEANUT SOUP, COCKSCOMB, FIG TOBACCO: interesting pairing. pretty good. a little too sweet.
  • New York Habitat
    New York HabitatNovember 7, 2011
    This Michelin star restaurant is for the true foodies, especially egg lovers. We recommend the tasting menu to get the full experience.
  • Toad M.
    Toad MushroomJune 4, 2014
    APPLE TART, POMEGRANATE, SWISS CHARD, PISTACHIO: was not too keen on the combination of flavors on this palette.
  • Ali B.
    Ali BanksJune 13, 2012
    Egg "ravioli" are the best thing on the menu. Ask for a tour of the kitchen, how things are made are better than the actual dishes.
  • Paul S.
    Paul SmithOctober 4, 2014
    Best meal ever!!! Great wine pairings, amazing flavors! Definitely worth every penny!
  • Marion-Isabelle M.
    Marion-Isabelle M.December 20, 2010
    Happy to salute an allergy-ok restaurant. I'm allergic to eggs, the waiter double checked all the menu for me. Scallops are really good, an venison meat is crazy. Enjoy!
  • Toad M.
    Toad MushroomJune 4, 2014
    BARTLETT PEAR SORBET, HONEY-MILK CRISP, TARRAGON: delicious, but needs more imagination.
  • @JaumePrimero
    @JaumePrimeroOctober 22, 2011
    Don't be afraid! The food here is incredible, and the experience will change the way you look at dining! Open your mind :)
  • Rachel L.
    Rachel LovingerJanuary 8, 2014
    Been here 5+ times
    The menus change pretty regularly, but everything here is unusual and inventive, and something is certain to delight adventurous eaters!
  • Frani L.
    Frani LiebermanJune 8, 2012
    If they have the French toast dessert with brown butter ice cream, get it! It will make your mouth so happy.
  • Annuh S.
    Annuh StrangeJune 15, 2014
    Go all out with the wine pairings. Be nice to the staff and the manger on duty will you a your of their kitchen. Go now before they permanently close in Nov. 2014
  • Jessica M.
    Jessica MeyerJanuary 19, 2012
    Oh, man. The chocolate ganache with beet dessert blew. me. away. And that is after the benedict and three other awesome dishes.
  • Adrienne S.
    Adrienne SJune 10, 2012
    Pro tip: grab a seat at the bar, get 2 courses for $25 and let Kevin make you a fantastic cocktail.
  • Husnain B.
    Husnain BajwaAugust 18, 2010
    The tasting menu with or without the wine pairings is the way to go. Look around after you sit down, a healthy percentage of the tables will be doing the same.
  • Toad M.
    Toad MushroomJune 4, 2014
    SHRIMP GRITS, PICKLED JALAPENO: loved this dish, great flavor.
  • C. Spencer B.
    C. Spencer BeggsJuly 9, 2013
    Went on a Monday night on a whim and got a table for two at 8:30 without a problem except for the host talking down to me. Probably shouldn't rock a t-shirt and bike helmet ;) Food was A++.
  • M M.
    M MNovember 26, 2012
    Go for the larger of the two tasting menus. It is worth it for the dessert courses alone!
  • Constantin K.
    Constantin KJune 30, 2012
    One of my favorite meals of all time. Get the tasting menu, don't think about it, just do it.
  • Compass
    CompassJuly 23, 2013
    Wylie Dufresne’s flagship for molecular gastronomy is known for its wacky combos and prix-fixe menus.
  • Ghostly International
    Ghostly InternationalJanuary 11, 2012
    Not the cheapest option, but certainly one of the best. Plan a visit. You will not regret it *at all*. If the tasting menu is out of reach, we suggest the Eggs Benedict and Pork Ribs.
  • Toad M.
    Toad MushroomJune 4, 2014
    BLACK BASS, PARSNIP, PICKLED GINGER, NORI MUSTARD: too much going on in this dish.
  • Jennifer
    JenniferMarch 11, 2012
    An absolute must! Every bite was amazing. I'm just sad that I couldn't start from the beginning and eat it again!
  • Bravo
    BravoJanuary 28, 2010
    In my opinion, wd-50 has the city’s best and most eclectic tasting menu. I am always surprised and pleased. -Alex McCord, Real Housewives of New York City
  • StefanoBlack▒
    StefanoBlack▒July 12, 2010
    wanted to try this for *years* ... finally went the nite after my birthday. AMAZING flavors & textures by master evil-scientist/chef Wylie Dufresne, combined in ways you have never experienced before. Read more
  • nymag
    nymagDecember 26, 2010
    One of our fav desserts of the year is the rainbow sherbet here; Platt considers it Chef Alex Stupak’s greatest creation. Featured in Where to Eat 2011! Read more
  • cara p.
    cara protzkoJanuary 1, 2014
    Try the Duck Prosciotto - The smoke brioche puree with ume - beet was soon good
  • The Corcoran Group
    The Corcoran GroupApril 16, 2010
    Molecular Gastronomy at its finest! Order the tasting menu without wine pairings; otherwise half way through you won’t remember what you’ve eaten.
  • JnrlStr
    JnrlStrMay 28, 2012
    Stop by for a cocktail at the bar and get blown away by their cocktail creations.
  • StefanoBlack▒
    StefanoBlack▒July 8, 2010
    Superchef Wylie Dufresne uses evil science & forbidden magic to take flavors of one food & put them inside textures of another...private dining in the wine cellar was $ but every second AMAZINGGGGGGGG Read more
  • Eugenia S.
    Eugenia SNovember 17, 2012
    Pho gras, as in foie gras and pho, is to die for! Nuff said!
  • Toad M.
    Toad MushroomJune 4, 2014
    BLOODLESS SAUSAGE, SMOKED MARCONA, LILY BULB, MUSHROOM: excellently paired with kimoto ginjo 'time machine' tamagawa. delicious.
  • Alex
    AlexApril 1, 2012
    Go for the tasting menu with the wine pairing, worth every penny.
  • Alex M.
    Alex McCordJuly 18, 2010
    Go to wd~50 the tasting menu with wine pairings - you'll be pleasantly surprised by the randomness and deliciousness...
  • Fabien B.
    Fabien ButazziFebruary 13, 2014
    Try the Squash-Roasted Peanut Soup, Cockscomb, Fig Tobacco
  • Saneel R.
    Saneel RadiaDecember 26, 2011
    Try the Ceasar Salad - Deconstructed Caesar. Oh, and the shell is edible!
  • Fabien B.
    Fabien ButazziFebruary 13, 2014
    Try the Sweetbreads, Cucumber-Lychee, Tonic, Fermented Black Bean
  • Nico M.
    Nico McLaneMarch 23, 2013
    12 courses of love! &square couscous! So good
  • Doctor K.
    Doctor KleinJune 12, 2012
    Try the Deconstructed Fluff S'more Ice Cream - Blew my mind.
  • Fabien B.
    Fabien ButazziFebruary 13, 2014
    Try the Cured Duck Breast, Curds-N-Whey, Sweet Potato, Rice Noodles
  • Mike D.
    Mike DizonDecember 22, 2011
    Overhyped, overrated. Food comes out super quick because it's all pre-made. They just plate it and go. Servers are not knowledgeable about dishes or instruct how to eat a… (1 of 4 petals via Fondu) Read more
  • Hillel
    HillelFebruary 15, 2012
    Skip the cocktails, order the wine. The Duck Rye is a must
  • Mike S.
    Mike SingletonJuly 2, 2011
    Best gastronomy cocktails science has to offer. Try the snow globe or the shades of jade
  • eric m.
    eric mortensenOctober 8, 2010
    The tasting menu is an adventure you will not forget. The wine pairings are solid enough to penetrate any palate.
  • Doctor K.
    Doctor KleinJune 12, 2012
    Try the Toro Nigiri - Salsify, Seaweed, Sesame
  • Toad M.
    Toad MushroomJune 4, 2014
  • eric b.
    eric bornemannAugust 5, 2011
    Fun but go to Corton or Eleven Mad for more interesting and better tasting food. Process is cool but east coast Alinea this ain't.
  • Adam M.
    Adam McCueAugust 17, 2011
    The wine pairing with the tasting menu is aggressive. Get it.
  • Celine H.
    Celine HungApril 30, 2013
    very creative tasting menu - get the 12 couse one
  • momofuku
    momofukuJanuary 31, 2012
    wylie dufresne rocks. get the eggs benedict. do it.
  • Valerie K.
    Valerie KindMarch 11, 2012
    They have a vegetarian tasting menu too! Delicious!
  • Doctor K.
    Doctor KleinJune 12, 2012
    Try the Sole w/ Black Licorice Pil Pil - Most interesting dish of the night.
  • Jon R.
    Jon ReitzesJanuary 2, 2010
    Our waiter helped us devise a little make-shift tasting menu from the regular menu that saved us about 300 bucks for the table. 4 apps +2 fish entrees split up as a mid-course + 4 meat entrees.
  • May T.
    May TangJune 27, 2010
    I saw Chef Wylie tonight! My favorites are the eggs benedict, foie gras, skate and smoked eel.
  • TV Food Maps
    TV Food MapsAugust 26, 2014
    Check out WD~50 as seen on Best Thing I Ever Ate , Celebrity Chef's , Unique Eats Read more
  • Saneel R.
    Saneel RadiaDecember 26, 2011
    Try the Falafel Sandwich - As clever a dish as I've seen.
  • Georgios H.
    Georgios HadjistylianouJanuary 26, 2012
    One of the best restaurants in NYC....... Had some of the best dinners evaaaaaa
  • Mel
    MelAugust 12, 2011
    Get appetizers and dinner and end on 5-course dessert tasting menu!
  • Michael S.
    Michael StackDecember 19, 2011
    Tasting menu was fantastic - one of the best meals in NYC
  • David
    DavidJuly 12, 2014
    Long tasting menu is a poor value relative to the quality, get the short or order at the bar
  • Jose R.
    Jose RodriguezJune 14, 2012
    Sit at the bar. Order a la carte.
  • Adam S.
    Adam SmiesznyJuly 2, 2011
    A gastronomic extravaganza. Try the Ph if you want a sweet cocktail.
  • Serious Eats
    Serious EatsFebruary 15, 2014
    Wylie Dufresne's laboratory for inventive modernist cooking.
  • Liza S.
    Liza SFebruary 10, 2012
    This is another must do the chef's tasting menu, it is genius!
  • Ari J.
    Ari JonesNovember 2, 2014
    Amazing. Just go with the big tasting menu.
  • Amber
    AmberFebruary 11, 2013
    Pho Gras is a must
  • Kate J.
    Kate JAugust 4, 2012
    Trust these guys with your taste buds/appetite. You cannot be disappointed.
  • Jerry R.
    Jerry RaymondJune 17, 2013
    I realize asking for that is a bit like asking the Beatles to play “I wanna hold your hand" after the release if The White Album, but ...
  • Eric A.
    Eric AvnerApril 28, 2010
    Eggs bennie, all what others have said and more. Bass entree is absolutely out of this world.
  • Bravo
    BravoNovember 29, 2010
    Chef Wylie Du Frense is the best with food chemistry. -Timothy Dean, Top Chef
  • Doctor K.
    Doctor KleinJune 12, 2012
    Try the Veal Brisket w/ Mustard Meringue - One of my favorites.
  • Janelle
    JanelleOctober 6, 2014
    Food is amazing here. Def check it out before it closes ;(
  • doug j.
    doug jaegerAugust 30, 2011
    Been here 25+ times
    the Molecular Gastronomy put this place on the Map, but the drinks keep us coming back.
  • Trine L.
    Trine LundgaardJanuary 21, 2011
    Excellent tasting menu and super friendly and knowledgeable staff!
  • pablco
    pablcoAugust 20, 2013
    120 tasting menu but super awesome, by Celine
  • Alia p.
    Alia phibesJanuary 30, 2010
    Eggs Benedict like you've never had it before. Corned duck: out of this world. Venison, exquisite.
  • Bin Y.
    Bin YangJune 16, 2012
    Um, in the new tasting menu... THAT PEEKY TOE CRAB IS UNREAL
  • Simon F.
    Slated to close in November 2014 so you should get on it and come eat here while you can.
  • Heather F.
    Heather FinkJune 25, 2011
    Fav dishes: eggs benedict, quail, spice cake dessert
  • Bin Y.
    Bin YangJuly 2, 2012
    Get the new tasting menu. It's exciting and delicious.
  • Brigitte
    BrigitteSeptember 14, 2013
    The sea urchin with cold egg drop.....mind blowing.
  • Mike D.
    Mike DizonDecember 22, 2011
    Maybe I'm a bit spoiled, but I wasn't exactly blown away by any of the savory dishes.
  • Bennett
    BennettSeptember 12, 2014
    Molecular gastronomy origins #history
  • Richard L G.
    Richard L GantJune 8, 2012
    This place is very special. Its that good and then some.
  • Michelin Travel & Lifestyle
    There’s a funky, urban-style wine cellar for private dining. - Inspector
  • Ari S.
    Ari SternDecember 20, 2011
    Been here 10+ times
    Best restaurant ever...hands down wyle is the king
  • Fabien B.
    Fabien ButazziFebruary 13, 2014
    Try the Shrimp "Grits"
  • Megan B.
    Megan BerryApril 18, 2011
    I recommend going to the dumpling place across the street instead.
  • Chefs Feed
    Chefs FeedAugust 22, 2014
    David Chang, chef of Mà Pêche, eats here on his nights off. He loves the Eggs Benedict. Read more
  • Fernanda D.
    Fernanda DuarteNovember 8, 2010
    I agree... Most ecletic tasting menu... Wonderful service
  • Shirley L.
    Shirley LiuFebruary 19, 2011
    Frozen rice Krispy treat was my favorite part of the meal
  • Sally
    SallyJune 10, 2012
    Root beer ribs....just do it!
  • Peter Y.
    Peter YangAugust 3, 2011
    A lactard version is available for the tasting menu.
  • gabriella s.
    gabriella smithJune 26, 2013
    This place is over rated and over priced. If you want to go to a real molecular gastronomy restaurant go to Alinea in Chicago.
  • Andy J.
    Andy JiangMarch 13, 2014
    Dinner. And more dinner.
  • Patrick H.
    Patrick HFebruary 24, 2013
    Tasty but still hungry after.
  • Doctor K.
    Doctor KleinJune 12, 2012
    Try the Pho Gras - Sick.
  • Doctor K.
    Doctor KleinJune 12, 2012
    Try the Crab toast
  • Andrew A.
    Andrew AndrewNovember 8, 2011
    Been here 50+ times
    Now open on Mondays and Tuesday!
  • Cheryl M.
    Cheryl MMarch 22, 2011
    Two words: fried hollandaise
  • Ian S.
    Ian SpalterJanuary 21, 2013
    Killer dessert tasting.
  • Russell S.
    Russell SinclairJuly 7, 2013
    Pho Gras soup
  • Anna L.
    Anna LindowAugust 5, 2013
    Best thing I ever ate: Eggs Benedict
  • Andrew A.
    Andrew AndrewOctober 20, 2012
    Been here 50+ times
    trust us! just go!
  • ºDamian W.
    ºDamian White ºAugust 20, 2013
    Your palette had no idea that it could handle these combinations...
  • rachel r.
    rachel rapaportAugust 21, 2009
    order every course, eat every bite and after you've finished dessert, order more appetizers
  • Jonathan D.
    Jonathan DahanApril 21, 2014
    this place is mad expensive but waat the fuuuck
  • Wilson Z.
    Wilson ZhouJanuary 12, 2014
    Snow Globe was highlighted on TimeOut New York
  • Melissa S.
    Melissa SternMay 8, 2011
    Try the fat lady cocktail. Refeshing!
  • Joey L.
    Joey LoefflerMarch 26, 2010
    March tasting menu was the greatest meal of my life. Period.
  • Tyler B.
    Tyler BellSeptember 23, 2011
    Top-notch Boodles martini
  • Adam S.
    Adam SmiesznyJuly 2, 2011
    Jeoffey(?) is an amazing bartender
  • Gloria C.
    Gloria ChinJuly 17, 2012
    ice cream bagel
  • Winnie C.
    Winnie ChiuJanuary 25, 2011
    The tasting menu is awesome!
  • Sherazad M.
    Sherazad MehtaJanuary 17, 2013
    One wild adventure.
  • La Dolce Vita
    La Dolce VitaDecember 21, 2011
    One Michelin star.
  • Laura Y.
    Laura YagermanOctober 3, 2012
    Michelin 2012 ★
  • Vibhoo J.
    Vibhoo JMarch 23, 2012
    Padma lakshmi had dinner here
  • Alex S.
    Alex SandarsMarch 15, 2011
    Gastro in the LES!
  • planeting
    planetingMarch 14, 2014
    Restaurant wd-50 Read more
  • Falcon Elizabeth
    Falcon ElizabethJanuary 14, 2010
    Omg eggs bennedict appetizer plus shat that girl rachel said
  • Lawrence B.
    Lawrence BaumOctober 22, 2011
    Foie-lafel, 'nuff said.
  • Rahul C.
    Rahul ChopraJanuary 16, 2011
    The foie GRAS is insane
  • Matti K.
    Matti KeltanenFebruary 6, 2011
    try the yellowcake
  • Christine
    ChristineMarch 30, 2010
    try the steak tartare app.
  • Liz B.
    Liz BAugust 8, 2014
    It's closing.
  • Em C.
    Em CFebruary 18, 2012
    Sorry I wouldn't recommend going here. Did not like it
  • Falcon Elizabeth
    Falcon ElizabethJanuary 14, 2010
    I meant What that girl Rachel said not shat
  • Yves
    YvesMarch 28, 2011
    Wer gut und originell Essen möchte muss hierin - Gänsestopfstopfleber mit Kakao und Sardinen - absolut sensationell
  • Gislayne M.
    Gislayne MadisonSeptember 11, 2011
    O menu degustacao eh uma otima oportunidade de vivenciar esta experiencia unica que eh a comida molecular.
  • Carlos J.
    Carlos JimenoAugust 25, 2011
    Wylie Dufresne está considerado uno de los mejores y más creativos cocineros americanos, a mi no me gustó.
  • Raul F.
    Raul FananiAugust 14, 2014
    Boa combinacao dos ingredientes!
  • Guntur M.
    Guntur Merdika HadiFebruary 29, 2012
    lapeeeeeeeeeeer,,,makan dulu ah
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