512236 Wed Apr 23 10:34:37 -0700 2008 20 18 Manhattan 0 3622507 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? Wed Apr 23 10:34:38 -0700 2008 147563 aeckstut 1 3622528 Wylie Dufrense; WD-50 Wed Apr 23 10:38:27 -0700 2008 3622507 80751 MinhLikesFood 2 3623285 Agreed www.thelunchbelle.com Wed Apr 23 13:25:19 -0700 2008 3622528 110996 LeahBaila 2 3623530 I third WD. He's a serious, thoughtful, and clever chef, not just a stunt artist. I'd also add Sotohiro Kosugi of Soto. Wed Apr 23 14:22:23 -0700 2008 3622528 64215 cimui 1 3622579 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. Wed Apr 23 10:49:49 -0700 2008 3622507 14393 sam1 1 3622868 John Fraser of Dovetail. Cesar Ramirez of Bar Blanc. I love creative food and these are 2 of my favorites right now. Wed Apr 23 11:49:12 -0700 2008 3622507 126803 rrems 2 3622893 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... Wed Apr 23 11:55:15 -0700 2008 3622868 107339 cdog 3 3622905 Where in my post did you see a comment on David Chang? Wed Apr 23 11:59:22 -0700 2008 3622893 126803 rrems 2 3622908 dovetail is pretty conventional to me. bar blanc could go here...maybe neil ferguson of allen and delancey. Wed Apr 23 11:59:36 -0700 2008 3622868 14393 sam1 3 3622936 RREMS....i was simply replying to the initial questions...i simply replied after your posted. i wasn't responding to you. sorry! Wed Apr 23 12:05:13 -0700 2008 3622908 107339 cdog 3 3624006 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. Wed Apr 23 16:52:10 -0700 2008 3622908 92643 brooklyndude 1 3623048 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. Wed Apr 23 12:31:35 -0700 2008 3622507 56050 biondanonima 2 3624009 I think Genovart is copying the right things more than anything else. Wed Apr 23 16:52:39 -0700 2008 3623048 92643 brooklyndude 1 3623173 David Chang, David Burke, Wesley Genovart, Wylie Dufrense, I think Batali is pretty creative with some of his combinations, Neil Ferguson, Michael Psilakis... Wed Apr 23 13:01:28 -0700 2008 3622507 103178 ginsbera 1 3623302 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. Wed Apr 23 13:28:53 -0700 2008 3622507 52499 ChefJune 2 3623434 the guys at Tailor and Po.ng (or whatver its called) should be included in the discussion as well... Wed Apr 23 13:57:32 -0700 2008 3623302 10479 Cpalms 3 3632417 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. Sat Apr 26 15:52:59 -0700 2008 3623434 64215 cimui 4 3638375 Completely agree that WD-50 is way better. The desserts are way ahead too, Alex Stupak should be on this list too. Mon Apr 28 18:39:32 -0700 2008 3632417 92643 brooklyndude 1 3624061 I don't know what the criteria is, but I'll add Thomas Keller at Per Se in the list. Wed Apr 23 17:09:05 -0700 2008 3622507 10578 RCC 2 3624105 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. Wed Apr 23 17:26:10 -0700 2008 3624061 153910 links42 1 3632509 i would second: Wesley Genovart of Degustation Sam Mason of Tailor Sat Apr 26 16:56:17 -0700 2008 3622507 135229 thew