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Most Creative Chef in NYC?

aeckstut Apr 23, 2008 10:34 AM

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. m
    MinhLikesFood RE: aeckstut Apr 23, 2008 10:38 AM

    Wylie Dufrense; WD-50

    2 Replies
    1. re: MinhLikesFood
      LeahBaila RE: MinhLikesFood Apr 23, 2008 01:25 PM



      1. re: MinhLikesFood
        cimui RE: MinhLikesFood Apr 23, 2008 02:22 PM

        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. s
        sam1 RE: aeckstut Apr 23, 2008 10:49 AM

        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. r
          rrems RE: aeckstut Apr 23, 2008 11:49 AM

          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
            cdog RE: rrems Apr 23, 2008 11:55 AM

            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
              rrems RE: cdog Apr 23, 2008 11:59 AM

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

            2. re: rrems
              sam1 RE: rrems Apr 23, 2008 11:59 AM

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

              1. re: sam1
                cdog RE: sam1 Apr 23, 2008 12:05 PM

                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
                  brooklyndude RE: sam1 Apr 23, 2008 04:52 PM

                  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. biondanonima RE: aeckstut Apr 23, 2008 12:31 PM

                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
                  brooklyndude RE: biondanonima Apr 23, 2008 04:52 PM

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

                2. g
                  ginsbera RE: aeckstut Apr 23, 2008 01:01 PM

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

                  1. ChefJune RE: aeckstut Apr 23, 2008 01:28 PM

                    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
                      Cpalms RE: ChefJune Apr 23, 2008 01:57 PM

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

                      1. re: Cpalms
                        cimui RE: Cpalms Apr 26, 2008 03:52 PM

                        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
                          brooklyndude RE: cimui Apr 28, 2008 06:39 PM

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

                    2. r
                      RCC RE: aeckstut Apr 23, 2008 05:09 PM

                      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
                        links42 RE: RCC Apr 23, 2008 05:26 PM

                        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. thew RE: aeckstut Apr 26, 2008 04:56 PM

                        i would second:

                        Wesley Genovart of Degustation
                        Sam Mason of Tailor

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