Going to WD-50 -- suggestions?
Hi -- I think DuFresne's menu might be seasonal but thought I'd ask. Heading over there for dinner on Thursday and wondered if anyone could give me suggestions on the appetizer/main course to pick. Any suggestions would be helpful!
The servers are very helpful with the menu. On several occasions I have taken their suggestion that we order appetizers, mains, and a third main (I think it has often been sea trout or char or something) as a shared middle course. This is a great way to go if you aren't up for the full tasting menu commitment but do want to try more dishes. Weirdly, I had what may have been the best steak of my life at WD-50.
The tasting menu is the way to go. Best way to explore the cuisine, and well worth it if you can afford it.
People used to complain about portion sizes, but IMO they've fixed that problem.
Agree that the tasting menu is the thing - really great way to try lots of the different, creative offerings. I also had a wine from the Jura there that was amazing.
Was there last month. Agree with the idea of the tasting menu, no question for someone's first time... so you can try a lot of diff things and see the type of stuff you like. You need a lot of time and the interest to do it.
IMO some things were brilliant, some a bit too out there for me... but you'll have plenty of food and a good time. Wine list has been improved too.
What's amazing about this place is the execution. The kitchen is flawless. Meaning what comes out of the kitchen is perfectly prepared. Not to say you'll love the dish, just perfectly done, beautiful artful presentions, perfect temperature. Something that is supposed to be hot IS hot. They have a large staff and a large kitchen for the size of the place.
Worth a try....then you'll know what his food is all about.
I haven't been in a while myself, but if it is still available, have the fois and sardine appetizer. Truly inspired and awesomely delicious!
That is long gone, I'm afraid. Wylie has experimented since with cool torchons containing a sauce in the hollowed center. Currently he's offering a rare sauteed slice with mole lentils and a very good quince yoghurt.
I noticed yesterday that Atelier de Joel Robuchon is serving a foie gras and eel terrine, which reminded of the dish you are talking about.