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Most Creative Chef in NYC?

I'm trying to come up with a restaurant that symbolizes creativity. Where the chef mixes the unexpected to come up with new, original, fabulous combinations. Any thoughts?

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      1. re: MinhLikesFood

        I third WD. He's a serious, thoughtful, and clever chef, not just a stunt artist.

        I'd also add Sotohiro Kosugi of Soto.

      2. there's not many in my opinion...the best chefs in nyc are classically trained...bouley, ripert...people like that.

        the 'creative' ones in my opinion fall flat. wylie dufresne's food just not for me. i appreciate the creativity but i dont want science class...i want delicious food. same thing with chang who i think i ridiculously overrated as a chef. wes from degustation means well but i wasnt wowed by his food...i may give him another shot as recent comments were very positive on him.

        1. John Fraser of Dovetail. Cesar Ramirez of Bar Blanc. I love creative food and these are 2 of my favorites right now.

          5 Replies
          1. re: rrems

            i do think that the David Chang deserves to be mentioned in this debate. i know that he has received a lot of ink as of late and maybe too much ink for some, but he is doing some amazing things and pushing the boundaries without being too over the top...

            1. re: cdog

              Where in my post did you see a comment on David Chang?

            2. re: rrems

              dovetail is pretty conventional to me. bar blanc could go here...maybe neil ferguson of allen and delancey.

              1. re: sam1

                RREMS....i was simply replying to the initial questions...i simply replied after your posted. i wasn't responding to you. sorry!

                1. re: sam1

                  I couldn't agree more that Dovetail is a completely ordinary restaurant in all regards. I think Jonthan Benno is pretty creative, as is Chang and Dufresne.

              2. I second the positive comments on Wesley Genovart of Degustation - most of what I had there last weekend was very creative and amazingly delicious. I also second the lukewarm-ness toward David Chang - I was at Momofuku Ssam last weekend and came away largely underwhelmed. I would like to give Ko a shot at some point, though.

                1 Reply
                1. re: biondanonima

                  I think Genovart is copying the right things more than anything else.

                2. David Chang, David Burke, Wesley Genovart, Wylie Dufrense, I think Batali is pretty creative with some of his combinations, Neil Ferguson, Michael Psilakis...

                  1. It depends upon what you mean by "creative."

                    Wylie Dufresne literally uses smoke and mirrors to create his food. Do you want to eat food? or do you want to eat chemicals? Do you want your food to look like food? or like blobs and foams and "teardrops?"

                    My experience with molecular gastronomy is that some of the food is good and some is interesting, but all is contrived.

                    3 Replies
                    1. re: ChefJune

                      the guys at Tailor and Po.ng (or whatver its called) should be included in the discussion as well...

                      1. re: Cpalms

                        Sam Mason of Tailor is creative, but not as creative-good as Wylie Dufresne, I don't think. I need to give Tailor one more try before I write it off, but I haven't loved any of the dishes I've had, there, on my two visits so far (including the foie gras peanut butter, root beer short ribs, sweetbreads appetizer, miso butterscotch pork belly). I'm not sure what it is -- perhaps a cold inhibiting my sense of smell? -- but nothing has had the "oomph" of dishes I've had at WD 50. I'm going to wait a few months before I go again.

                        1. re: cimui

                          Completely agree that WD-50 is way better. The desserts are way ahead too, Alex Stupak should be on this list too.

                    2. I don't know what the criteria is, but I'll add Thomas Keller at Per Se in the list.

                      1 Reply
                      1. re: RCC

                        Yes, Thomas Keller & don't forget David Burke. I bet if you ask many of the chefs working in NYC they would credit David Burke as an inspiration.

                      2. i would second:

                        Wesley Genovart of Degustation
                        Sam Mason of Tailor