Most innovative cuisine? -- not WD-50
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.
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.