"Avant Garde" Cuisine in NYC

[Mikeb19]

By avante-garde, do you mean molecular gastronomy?  Because there are plenty of people using new techniques but just aren't smearing it on their menu.

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This is very true. Even up here in gastronomic no-where land we're using sous-vide cooking, pacojets, making foams, all sorts of starches and chemicals as thickeners, etc...

[oakapple]

I wonder if start-up costs for the "avant garde" kitchen are higher than than for a classical kitchen, and cost of doing business in NY is higher as well?

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I suspect that many other factors dominate start-up costs. It also depends what was in the space previously.

[Sneakeater]

As for NY, WD-50 is demonstrating longevity, a trait that is difficult for any restaurant, let alone a hypermodern one. That in itself is an indication that at least a subset of the city is "ready" and desirous of this cuisine.

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This is the purest and most indefensible kind of groundless internet speculation, but I wonder how much that longevity is attributable to indulgent investors.

As is often observed, WD-50 is by far the easiest "major" restaurant in New York to get a last-minute reservation at.

[docsconz]

As for NY, WD-50 is demonstrating longevity, a trait that is difficult for any restaurant, let alone a hypermodern one. That in itself is an indication that at least a subset of the city is "ready" and desirous of this cuisine.

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This is the purest and most indefensible kind of groundless internet speculation, but I wonder how much that longevity is attributable to indulgent investors.

As is often observed, WD-50 is by far the easiest "major" restaurant in New York to get a last-minute reservation at.

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I don't know any investors who are indulgent ot losing money. While it may not be difficult to get into, they are at least holding their own and have been doing so for awhile as far as I can tell.

[Nathan]

"This is the purest and most indefensible kind of groundless internet speculation, but I wonder how much that longevity is attributable to indulgent investors."

I have heard comments to that effect from people in the industry. I have no knowledge as to the veracity of those comments.

[Sneakeater]

Speculating further, considering at least some of the investors, they could view backing WD-50 as a sort of "giving back to the industry" or even as a kind of general R&D.

[akwa]

imho, wd-50 does not need any propping after

adam platt picked it as among the best in new york

this is actual testimony to the acceptance of this style of cooking (and dining)