I read a lot in front about Chef Wylie Dufresne’s cuisine and his restaurant WD-50 , and therefore I already had a certain idea of what would await us there: experimental compositions, ironical interpretations of American dishes and amazing desserts. This conception became even clearer when we read the menu and my friend Jeff and I quickly decided we’d go for the tasting menu with wine pairings so we don’t miss any of the kitchens’ creativity. Continue reading →