We were back in NYC over the break. Had a great time, got to catch up with lots of old friends, eat great food, enjoy good music, shows, museums. . . . It was only toward the end of the trip that I started getting a little itchy to get back to the quiet of Idaho.My one regret is that we never managed to make it to this new restaurant, wd-50 in SoHo, the brainchild of Wylie Dufresne (a Jean Georges alumn). Take a look at the menu. Weird stuff: roasted red pepper oatmeal as a side dish? Worshechire spetzle? Apparently, there's a lot of use of "foam" in the dishes. Someone reported to me when I asked what the cuisine was (i.e., French, Thai, New American, Fusion?) that they were referring to it as "molecular gastronomy". That's hilarious. The next obvious step is atomic gastronomy, I suppose. What about quantum gastronomy? Are molecules the last unit of taste? Do elements taste like anything?
