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Most innovative cuisine? -- not WD-50

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i've been to WD-50 a couple of times, but i am looking for other options. any recommendations for the most innovative/experimental cuisine in nyc?

thank you!

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  1. With Paul Liebrandt's recent departure from Gilt I honestly think WD50 may stand alone in the innovative/experimental department.

    Unfortunate and amazing that for such a major city in the world like NY the dining pubic is not more receptive to this type of cooking. But that's another story.

    1. I haven't been to Urena. However, from what I've read, it sounds as though he's doing some innovative cooking though probably not as way-out experimental as Dufresne. (If I recall correctly, at some point in his career, Urena spent time with Adria.) Have a look at Urena's menu on menupages, which may or may not be current.

      1. Urena is more conventional than WD-50, but given what there is, it's a good suggestion.