Saturday, November 6, 2010

wd-50, NYC

Posted by Kurt

I have been fascinated by the idea of molecular gastronomy for a few years now, ever since I started watching Top Chef.  The basic idea of the cuisine is to apply scientific principles to the art of cooking in order to make food better, and chefs who explore molecular gastronomy tend to like creating playful dishes with high-quality ingredients presented in challenging ways.  Wylie Dufresne, one of the leaders in the movement, has been on Top Chef many times as a guest judge, and he’s also competed in Top Chef Masters, and when I learned that he has a restaurant in NYC (wd-50), I knew that I wanted an excuse to go there.  Yesterday, I turned thirty, and I invited three friends to take a road trip with me for what turned out to be the best meal of my life.