WD-50 is my favorite restaurant in the country. im have been blown awy with food and the staff each time i have eaten there. so i had my fourth or fifth meal at WD tonight and i can say i can see the side where people think this food is horrible. now, i like to think that i 'understand' avant garde food. i have worked at trio under chefg and have eaten at my fair share of places. tonight, i have to admit, there were some ups that were way up and some downs that made me think 'why?'. my menu was very similar to that of iheartoffals (i dont have the menu infront of me, so i may have the courses mixed up?: -himachi neck sashimi, celery root, pomegranate seeds, celery oil super tasty, makes me really excited for the food to come. -foie gras, pea soil, candied olives, beet juice once again, really good. i really dug the soil -"sunny-side up egg" coconut and carrot this, was a great concept. he got the txture of the egg down perfectly, but the plavors did not match too well. -coconut-dashi connsome, lemon yougurt noodles "oh dear jesus christ! get this out of my mouth right now." is what i was thinking when i ate this. once again, awesome concept. squirting the yogur into the broth was fun. everything tasted horrible (sorry dude). chocolate, dried tuna and lemon yogurt? come on man, pull yourself together. -shrimp cannolini, basil, chorizo emulison amazing flavors. really bright and lively. i could eat this all the time. -tonuge, fried mayo, onion strussel as mentioned above, a classic. (whenever i have this i remember the first time i ate a wd. i asked our server about this thing i read about, the 'fried mayo'. he said it was still under development. disappointed, my table understands. in between courses, chef dufresne sprints out and says 'deep fredas vcsdafeqg' it was a glass with a cone and a few of the fried mayos. amazing.) -turbot, smoked bulgur, saffron-espresso emulsion really good. all the flavors were really strong and was almost overwhelming. -venison, brussels, pickled cherry puree this was awesome. up to 'wd par' as i like to say. i will say it right now. sam mason may be one of the best pastry chefs in the country. -pb&j is peanut butter and jelly ever bad? -lemon custard, basil meringue, cinnamon toast, huckle berry amazing. super bright, awesome texture. one of the better desserts of my life. -french toast, buree noisette ice cream, warm maple syrup gelee, raisin puree, raisin paper i would kill to eat this as breakfast everday. this dudes ice creams and sorbets are amazing. super soft and super flavorful. the warm gelee was really nice. this meal, while disappointing, was still really good. i would still suggest wd-50 to anyone. and im done.
