WD-50 Review

April 28, 2003 There was commotion in the kitchen such that chef Wylie and his 'burns made it all the way from its cavernous depths to the open portal separating it from the dining room. Yes, it was Saturday night at WD-50, and Daniel Boulud was not only in the house, but sitting a table away from us. We envied his table their chef's tasting menu (alas, not a menu option at this point), but felt no less wowed by the plates set in front of us. Descriptive prose would spoil the surprises, so let me just note that the oysters appetizer is a must, if only to screw with everything you thought you knew about how this shellfish can be eaten. Each dish set before our party surprised, and each was delicious. The prices establish a new high-water mark for the neighborhood, but for that one special meal, this is one special place.

Comments about this post (69 so far... Post yours below)

Enough with this place.

I've lived around the corner from Clinton Street since 1997 and the restaurant-row infusion has done little for me. The only place I've *ever* eaten at on the entire block is the Clinton Bakery Company. The rest of those places are for uptowners. It's always comical to walk by Clinton Fresh Food and see all the WASPs and preppies stuffing their faces in there. How they even find Clinton street on a map is beyond me.

Beyond the fact that I can't afford to eat at any of these restaurants, since Clinton Fresh Food has opened, the following has occured. My dry cleaner has gone out of business, the original Alias restaurant has gone out of business (best chicken on the block), and a million useless boutiques have opened.

I'm all for trendy neighborhoods, but how about a few useful businesses? A newstand, perhaps? A quality pizza slice place below Houston on our side of Essex?

The hype over this one restaurant is so ridiculous, it's really nauseating.

Posted by: MrNegative at April 29, 2003 03:04 PM

Must... calm... nervous... heart... palpitations.

Posted by: Lock at April 29, 2003 04:24 PM

Since you've deigned to eat in only one establishment on the block, perhaps there is a reasonable explanation for why the "infusion" (nice - good foodie word) hasn't done much for you?

Posted by: Eliot at April 29, 2003 06:16 PM

i grew up near clinton street, still live down there, and i cannot have said it better: the sight of the uptown preppies taking cabs to dine out "downtown" where it's "hip" is hilarious. but, i don't agree that the restaurants are only for those uptowners-- it's just that fewer of the current locals can (or will) pay 30 bucks for foam on their plates. i love the tapas at 1492.

and i've always preferred cibao to the old alias. the only thing that has changed since i was a teen is now the waitress seems surprised and almost grateful to have lured me (a white girl)into her humble eatery despite the shmancy competition.

Posted by: d at April 30, 2003 04:18 AM

Is Clinton street the place for frustrated chefs to play auteur? I suppose some of these places make money (71 clinton). I don't like the Big Food experience myself. Once or twice a year maybe, but I can't afford it and prefer a place without pretention. I guess one can say it's a NYC or Capitalist thing, this gentrification. I would love to hear more of the "I lost my shirt stories" of the LES. What ever happened to Torch after the torch?

Posted by: calvin hobbs at April 30, 2003 07:35 AM

Yeah, I agree with MrNegative! WASPs are SO uncool! I can't believe they had the nerve to found this great country for all the rest of us! What losers!!

Posted by: Brian Henderson at April 30, 2003 09:31 AM

To Mr Negative and his supporters - I am so terribly sorry that my restaurant is of no value to you. You've lived here since 1997 - wow, that's old-skool. You must be the chairman of the community board. I must have forgotten to get your hancock before I single-handedly turned a piece-of-shit nail-salon and bodega alley into the hottest little street in NY. You don't like it? Obviously you don't own your apartment. I also apologize for my robbing you of cheap chicken. If you come around back at closing time, I'll feed you the leftover goose liver gnocchi, or whatever the hell it is I serve. And writing stuff like this on poor Lockhart's blog? If he has any more of my oysters, he's gonna get frisky enough to mount you, wherever you are. Then he'll make you scream not only his name, but the names of all the hot, new 'Below 14th' establishments that you can't afford to go to.

Posted by: Wylie Dufresne at April 30, 2003 10:35 AM

I live in upstate N.Y. and work as a line cook in a restaurant making 11.00 dollers a hour.
So as you see I'm far from well off.
My family and myself have drove down and ate at 71 clinton fresh food many times and even my kids loved it,12 and 10.
And I just don't spend my money at Wylies but also in other stores on Clinton St..
Is that not a good thing?
Wylie as the talent to work in any place in N.Y.
but stayed in his neighborhood.
Again is that a bad thing?
Robert R

Posted by: Robert Rymarz at April 30, 2003 10:44 AM

Oh by the way,I will be having dinner at wd50 in two weeks and any opinions on where I should have lunch?
Robert R

Posted by: Robert Rymarz at April 30, 2003 10:52 AM

Robert - man, you make $11 an hour and you eat at my restaurants? Jeez man - I'm sorry. Next time you come by, let me comp you a gooseberry tart or something.

Posted by: Wylie Dufresne at April 30, 2003 11:01 AM

d, my new favorite "cheap chicken" place is the Clinton Restaurant right on the corner of Clinton and Houston. I think their beans are the best and I like how they serve the chicken with a lime. Cibao is OK -- their egg and cheese sandwiches kick ass though.

Here's a tip for all of you who like it un-pretentious but not ghetto. Azul on Stanton & Suffolk has a fantastic brunch. Went there Sunday, it was gorgeous, and drank delicious white sangria and I had the breaded piece of chicken with mashed potatoes. Nice change of pace from the typical omelette-and-home-fries. There were maybe only 2 other occupied tables in the whole place. It was a shame, because we had tried to eat at Essex for their brunch and had been told the wait was over an hour. Ridiculous!

Some other Clinton Street notes -- what's the deal with that fried spanish food place right near Delancey? It's always packed and the food in the window looks totally disgusting. What is everyone ordering there. And the pizza place a few doors up from there -- has anyone noticed there's always a chicken cutlet or something in the window with lettuce and tomato on top of it. It looks like it's been there for years.

Posted by: MrNegative at April 30, 2003 11:10 AM

Thats ok chef, You have already comped me desserts and the last time I was at 71 CFF you sent out your white gazpacho and clams.[Loved it] on the house.
Don't no if you remember me most times we were seated right next to the kitchen door and your staff got a real kick out of my son's palate.
He even wrote a school report once on your shrimp stuffed squid.
We have a new baby now so your reservation's said you had no highchairs and likely could not accommodate a baby at this time which is understandable.
But a friend and I will be there on the 13th and would love a kitchen tour if your not too busy.
Thanks Chef
Robert Rymarz

Posted by: Robert Rymarz at April 30, 2003 11:44 AM

Ah yes, I now remember that I have comped you several times.

I am a generous and largely benevolent chef who makes dishes that will blow your fucking mind.

As for this continuing discussion of "un-pretentious but not ghetto" establishments - no no, that's not pretentious one bit. Isn't it obvious that most of these medium-price places wouldn't exist if it weren't for the more expensive ones, like my kickass restaurant? It's not an either-or proposition. You want the neighborhood to have the things you enjoy without the necessary accompanying things that others will enjoy. Things never stay frozen in time at exactly that sweet spot that you personally enjoy. The next step is somebody else's sweet spot.

And does this white girl who walks into a Hispanic place want a medal, or what? Yes, people who come to this street for a nice meal do not come for the breaded chicken. Can you believe these jerks?

Posted by: Wylie Dufresne at April 30, 2003 01:11 PM

Does anyone remember sohoba's roti and jamaican food shack that existed where the jamaican braids-and-dreadlocks place is?

Posted by: MrNegative at April 30, 2003 02:29 PM

I think the issue that people are having in this whole yuppies vs. the hood debate is that it seems as tho we are losing at least some of the flavor that we moved in here for. There are plenty of places that are neat-o/chic/fun and not "ghetto," but at the moment there are an overwhelming amount of people and establishments that are sucking the soul out of the LES.

I've never eaten at 71 (however I agree with 1492's tapas, oh sweet meatballs!), but it bothers me to see droves of sheep standing in velvet-roped lines to Be A Part Of Something Hip. That's, for me at least, where the frustration lies. I moved to the LES for the people and the character and the atmosphere of the hood, and I see it vaporizing as time goes by. At the same time, I don't pretend to be Older-Than-Thou, and I get just as irritated with people who say things like, "I've been here since xxxx," unless it's something like... 1974. I've only lived here a few years, but even in say, the last six months, it's gotten really out of hand.

Can I get a gooseberry tart anyways? :-)

Posted by: deanna at April 30, 2003 03:06 PM

just thought that it should be said that the person posting under "wylie dufresne" is likely not the chef at wd50. i could be wrong, in which case, i think you should go easy on the fois gras for a couple of weeks, wylie.

Posted by: oyster goo at April 30, 2003 04:22 PM

Hey Lock, any chance of setting up a "Below 14" forum?

lots of topics to discuss that aren't really focused on newish eateries/bars/places, but are of interest to lower east side residents...

I've alwas wondered about this tremendous, long-abandoned theatres in the neighborhood. There's one on Delancey Street that butts onto Suffolk. Used to be one on Clinton, backside onto Attorney.
Nothing makes me sadder than old theatres...

Posted by: MrNegative at April 30, 2003 04:27 PM

Well if it's not Mr Dufrusne we will soon find out. As I just phoned the restaurant to verify it.
Robert Rymarz

Posted by: Robert Rymarz at April 30, 2003 04:43 PM

We're going Hollywood, baby!

To paraphrase Bill Simmons, there's comedy, there's high comedy, there's transcendent comedy, and then there's "Wylie Dufresne", message board poster.

MrN: A forum would be fun. I'll ponder it.

Posted by: Lock at April 30, 2003 05:16 PM

Just wanted to reiterate my main point. I am a kickass chef, who seriously takes no prisoners. The streets will run red with the blood of other chefs, and I will probably make a delicious broth out of it. I invented the spatula. I paid the cost to be the boss, and I didn't get this far by comping gooseberry tarts to anyone who asks.

It doesn't really matter where you choose to eat - I even own all the spanish fried-food places for hedging purposes - you eat on Clinton Street, your ass is mine. I even have power to reverse the traffic on the street at will.

However, if you call me, I'm probably gonna play this game where I pretend to not know about you, this website, and probably the internet altogether. If you want to be "down" with a celebrity chef such as myself, I invite you to play along, and do the following. When you come to eat, ask to see me personally. Then ask me for a piece of 'yowahif', and tell me that price is no object. This is a delicious trout and chestnut quiche I whipped up for my special homies. Ordering it is a secret code that let's me know you iz down wit Wylie.

Posted by: Wylie Dufresne at April 30, 2003 05:56 PM

Love Willies shtick! He's got to do two sets a night in his new WD50. Maybe he can get karaoke too. His food may rock, but does he sell them little bottles of Matus like the corner joint? I think the reason the chucfritos place is crowded is people like to eat crappy fried food.
Look, there are two types of people. 1 type would check out the local dives and treat poor people with respect. 2 type would always do the "one-up" routine and play the class war.
type one's would go to both resturants on a given week. Don't get me started on other types.

Posted by: calvin hobbs at May 1, 2003 10:21 AM

oh yeah-- as long as we're on Clinton St., here, and they're no forum (yet, ahemahemahem), does anyone know what movie was being filmed there last night? it was bright and startled me. i accidentally cut through a shot, completely oblivious with the headphones on...

Posted by: deanna at May 1, 2003 10:58 AM

Spiderman 2?

Posted by: insectpossewillbecrushed at May 1, 2003 04:11 PM

Mr. Negative. MOVE!

Wylie. Please post more. You are cracking us up!

Posted by: Chuck Kane at May 1, 2003 05:07 PM

People always ask me - "Wylie, how did you become so successful? What is your secret?"

I don't often talk about this - my colorful past doesn't help fill empty tables. You may have already surmised this: I came up hard. My local playground, littered with yellow crack vials, resembled a giant, grainy bed of polenta. I had to dodge bullets to fetch fresh basil in the mornings - my staff can tell you that I still hit the ground when someone pops a champagne cork in the dining room.

When I was still clockin for Jean Georges Vongerichten, he put a desert eagle in my hand and told me I had to blast a perenially late sous chef, before his eyes, just to prove my loyalty. I didn't flinch - only G-d can judge me.

Now that I made it, the feds won't leave me be - they always be plantin a dead rat in the kitchen and shit. "Well, well Wylie - what do we have here? With your fire exit obstruction this'll put you away for good!" They still think I'm moving USDA quarantined dragon fruit out the back. Fuck y'all. You slide them a case of Caymus 92 from the cellar and they leave you alone - using the word 'pork' woud dishonor that noble meat.

I dominate because I've seen shit those other chefs are too scared to even dream about. I know I'll die young - it's the price of living the life. Someday soon, they'll be pouring out some balsamic vinegar on the concrete for me - but shit, to sear somethin properly, you need a flame that burns bright, even if it goes out before its time.

Posted by: Wylie Dufresne at May 1, 2003 08:02 PM

Hey Wylie, what college did you graduate from and where did you work in 1991 for 4 months?

Posted by: marty at May 2, 2003 12:16 AM

There's no word to describe you people but "high". Or possibly "dumb".

Posted by: Eliot at May 2, 2003 01:19 AM

Wylie...I just read the remarks on gawker. I hope they're not yours. You're an incredible chef. I used to have a crush on you. Rise above, my strong, red-headed brother.

Posted by: Amanda at May 2, 2003 08:44 AM

With my omnipotence, I can assure you all that the Wylie posting here is indeed the real thing.

Love, Jesus Christ

PS: The Second Coming drops in 2006, beeyatches. Better be ready.

Posted by: Jesus Christ at May 2, 2003 08:57 AM


Im a good friend of Wylie's and I can tell everyone without the slightest doubt, THAT IS NOT WYLIE DUFRESNE. Whoever has taken it upon themselves to assume Wylie's persona should realize that although you may be witty, not everyone can read between the lines and see you are kidding.

Just to be clear if anyone doubts me. First, the arsehole who is posting as Wylie isn't nearly as funny, self-deprecating or HUMBLE as Wylie. Second, no kidding, Wyles never turns on a computer. I don't think he even has an email address. I'm guessing the 6 days a week, 17 hour days at WD50 would probably cut into his time to respond to posts on this board...but hey, thats just a hunch.

All that being said, I respect the opinions of those on these boards that hate seeing yuppies and uptowners in YOUR 'hood. The thought of those from uptown coming to the LES to spend $ in your neighborhood makes me sick to my stomach. Maybe we could put electric collars on their necks and shock them when they try to get below Houston St? Perhaps signs on the corner of Houston and Orchard that say, "Beware of angry locals" would deter the uptown scum.

Give me a f'ing break. Get over yourself Mr Negativity. Open up your closed little minds. This city has had the same cycle for decades. Cheap areas attract interesting and creative businesses and residents. Others follow the trendsetters. Eventually, the area gentrifies. Stop complaining and move to Red Hook if you are that bothered.

Guys like Wylie and his father (longtime LES resident) are rare. They truly respect the neighborhood and give back. You should only be so lucky to have all the biz owners in your 'hood be like the Dufresne's.

I'm done ranting, sorry for getting so carried away but Im pissed off.

Posted by: Mark at May 2, 2003 10:48 AM

Hey Mark, when you get done fellating Wylie, can I get a huff? Or is that what you do 6 days a week for 17 hours each day?

Thanks for pointing out that the satirical "Wylie Dufresne" is not the man and myth himself. Can you confirm for me that Jesus Christ also never "turns on a computer" or "even has an email address"?

Posted by: The Huffer at May 2, 2003 11:02 AM

off topic but for the person asking about the movie... it's called Brooklyn. I was talking to the lighting guy in the crane, he said it's low budget and no name actors.

Posted by: t at May 2, 2003 11:05 AM

Nice Huffer. Touche. Lucky for me, Wyles always fixes me a drink when I finish "fellating" him. You think thats raw egg in his cocktails? Think again.

I guess the genius satire and sarscasm is just lost on this mere plebian.

Regardless, I still don't think it's cool to take on someone else's persona on-line (jesus, alla, dubya and your mother excluded). Clearly, the posts on this thread show that some may not have understood the "wylie" inhabiting these boards is actually a genius satirist...the waste -- more unappreciated genius.

Posted by: Mark at May 2, 2003 12:40 PM


In fact, I'm pretty sure that this is the guy who walked into my restaurant recently and tried to sell me his shoes. He's right about all the whiners moving to Red Hook, but the devil mixes his lies with the truth. As for not being computer-savvy, this is just typical player-hating. It just kills you people that I can cook your girlfriend's knickers off, AND use a computer. Yes, I AM that versatile.

I don't even know why I'm doing this - my ridiculously sick cuisine speaks for itself. I love wild asparagus, and I at one point had sweet mutton chops, though I may no longer have them. My REAL friends know this. Now the rest of you can know these intimate details as well. Here:


Oh, look. I pasted a link! Is there anything this guy can't do?

Posted by: Wylie Dufresne at May 2, 2003 12:43 PM

Got to admit it dude, you are pretty f'ing funny.

I guess i need to lighten up and lay off the long nights of swilling Bushmills...makes me cranky in the morning.

Posted by: Mark at May 2, 2003 12:53 PM

Look my son, get a grip on that head of yours. So, you can cook and use a computer. Can you raise the dead? No. So watch it with the arrogance, or I'm going to Lazarus that squid you're pan-frying on your "special" stove and watch it jump up and suck on them goofy sideburns.

I also would like to take this opportunity to declare, that the Christ, i.e. me, ain't too fond of the Gentrification stuff. Them "ghetto" types that once populated my favorite downtown nabe were the only ones who really believed in this goddamned city. Now the only ones who'll get down on their knees for me are them trendy-hipster girls who like their boys long-haired and unwashed. And those scrawny things can't even hum "Jesu, Joy of Man's Desiring" while they're munching on a Jesus dog. What is this world coming too?

Maybe I should open up my own restaurant on Clinton and get my following back. I'm damn sure I can whip up some lamb with parsnip foam better than any pasty-faced, thirty-dollar a plate pricing, downtown Jean-Georges wannabe. So Wylie Coyote check this: to all the playa-haters who ain't down with the haute cuisine and to all my real peeps down in the barrio, I'll comp anyone who stumbles into my joint with a hole in their pocket and a prayer in their heart.

And I won't accept American Express. I'll only take your soul.

Posted by: The Jesus Christ at May 2, 2003 05:36 PM

Robert R,
To bad your not bringing the whole family for dinner. Your children are a delight and have great palates for being so young. Hope your wife and the newest addition are well, asthma is tough. I look forward to seeing you on the 13th. I'm sure you will find it well worth the wait and the drive.

Posted by: mary at May 2, 2003 06:51 PM

Go to freakin wd-50, go to 1942 or whatever the hell it is, but just lemme tell you, don't go to SALT, my friends, unless you are in need of a truly horrific experience in dining. The Son of God can back me up on that.

Posted by: i'd like my clinton street unsalted please at May 2, 2003 10:23 PM

This has to be the most rediculous thing EVER!!!
Someone pretending to be Wylie Dufresne and defaming his character. My advice to a charletan as yourself is you need to seriously get a $#@*ing life, Tupac.
For the rest of you who side with the clinton street gangsta, both my middle fingers raise to you. Those who defend his integrity, PEACE

Posted by: kevin garcia at May 3, 2003 01:30 AM

i don't care if he's wylie or not, i just want him to keep posting.

Posted by: dante woo at May 3, 2003 09:20 AM

Jesus say, SALT's offense is indeed rank. Let me break it down for y'all.

Yo, get me a beat, Internet! check, check 1, 2, 1, 2 . . .

I gave the People salt to preserve their meat,
and what do they do? open Craft on Clinton Street
Now we got slumming trendoids hanging out the door . . .
Yo, that's what I gave you 19th street for.

And what's that Salt there on the table, ai'ght?
Telling you it tastes just like Lot's wife . . .


Everybody wave their hands in the air, and say a prayer.

Hey-Ho. Hey-Ho.


Posted by: The Jesus Christ at May 3, 2003 10:53 AM

Oh My God Mary,You have a memory that should be patented.Unfortunately my memory is not half as good as yours, You were one of the waitress's at 71 cff right?
I am almost sure I know which one of the two young ladies you are that use to wait on us.
Yes my wifes asthma is better but the last time we were down at 71 cff it was acting up and after we drove home she had to be hospitalized.
Yes I can't wait too the 13th it is more then dinner to me,It,s a learning experience.
Can I call or ask for your table before the 13th?
Looking forward to seeing you! Have a good day.
Robert Rymarz

Posted by: Robert Rymarz at May 3, 2003 01:36 PM

Let me explain. We're living in a city where a pierced tongue and a Gucci bag are complementary fashion accessories. There are three people left here who aren't full of shit and I'm one of 'em.
Your favorite restaurant - be it wd50 or hank's chicken shack - is so irrelevant to anything or anybody as to make it laughable. Fasten your seatbelts kiddies. The fun has just begun.


Posted by: thebigmancat at May 5, 2003 10:20 AM

I stay out of the upper east side because it's boring and expensive. So please understand why some folks are not thrilled to have a diverse neighborhood morphed into one filled with people we moved to New York to get away from.

And thanks Mark for pointing out that Whylie or who ever is not Whylie, next you are going to tell us there is no Santa Clause and the Easter Bunny is fake. Get a sense of humor.

Posted by: clavin hobbs at May 5, 2003 10:43 AM

Email from Jared Stern at the New York Post: "I just called Wylie Dufresne to ask if he in fact posted the comments
attributed to him in the Below 14th / WD-50 section and he says it's an
impostor, not him, FYI."

Posted by: Lock at May 5, 2003 02:21 PM

okay. but does wylie think it's as funny as we do?

Posted by: deanna at May 5, 2003 04:02 PM

I'm with you kids -- SALT is indeed a travesty.

But if any of you are in the neighborhood and looking for some seriously tasty strategic arms reduction, peep out SALT-II.

Posted by: B-Real at May 5, 2003 04:50 PM

And the Pulitzer goes to... Jared Stern!

What a scoop! Story of the century! Howell Raines is calling!

Did I not specifically say that if contacted by phone, I would pretend to not know anything about this thread? "It's not really him!" Bravo.

Furthermore, this Stern guy, after getting what he called for, started mumbling "badchefsayswhat" over and over into the phone. I informed him that I wasn't going to fall for his juvenile prank, not even to humor him, since I am quite possibly the farthest thing from a bad chef in the world. He kept at it for a while, and I responded with things such as "Huh?" and "Could you say that again?". Clearly, I had his number, and he hung up, chargined.

Then he went on to write his hatchet piece, in which he quoted my detractor, whom I tore a new one I believe... but no quote from me! Maybe this guy needs a job over at Fox News - they'll love his "fair and balanced" approach.

Speaking of hatchet jobs, I was making myself some Oriental flavor Ramen today, and ruminating on the Times review I've been blessed with.


Doesn't it just get your goat when all these so-called critics use words like "adventurous" and "inventive"? Why not just go ahead and say it? Come on...

"my.. food.. tastes.. fucking.. good!"

Oh yeah! You know you want it. You want seconds and thirds. You want to come back tomorrow night and the night after. Barring that, you will eat from the dumpster outside my place. Willie Grimes was stuffing his mouth so fast he didn't have the opportunity to say a single word - much less "Oh, that's so inventive!" All you connoisseurs need to get past it - just tell the people Wylie hooks you up good. To all the critics who can be honest with themselves - I say, come over to Wylie's place and I'll show you what "adventurous" really means. Leave room for dessert.

Posted by: Wylie Dufresne at May 5, 2003 07:32 PM

Wylie is obviously a student of Herbert Kornfeld, of Midstate Office Supply fame. Keep it real, yo!

Posted by: Grady at May 7, 2003 11:28 PM


My husband took me to 71 Fresh Clinton for my birthday (fantastic meal) and now I reciprocating - his birthday was yesterday and we have reservations this Saturday the 10th - can't wait

Posted by: Marsha at May 9, 2003 10:57 AM

71 is now again serving the special $71 dollar gourmet booger for two. It has white truffles inside and all the boogers are from farm-raised farm hands raised upstate in the hills. It's more than enough for two so I suggest a booger-bag to take the rest home.
We choose the Ornellaia 1999, from Ornellaia
Tuscany, Italy to go with the dish.
Wine Spectator Review
“Wow. Currants, berries, cherries and minerals, but all subtlety.
Full- to medium-bodied, with silky tannins and a long finish.
Complex wine.“

Winemaker's Notes
This 63 acre vineyard consists of various clones of Cabernet
Sauvignon and Merlot, with a small amount of Cabernet Franc.
The wines are separately aged for one year in French barrels
before being blended to achieve an elegant yet firm style
balancing fruit, acidity, oak and tannic backbone.

"Spicy and full of cassis, tobacco and coffee aromas. Texture and
mouthfeel are what this wine is all about; it is plush like velvet
carpet. Deep, satisfying flavors of plum, black currant and vanilla
lead into an ultrasmooth finish that is as clean as a hospital
emergency room."

Posted by: calvin hobbs at May 9, 2003 12:31 PM

I really can't relate to this whole notion of WD50, not being compatible to the neighborhoods residents.
When my wife and I were married{eloped} close to 20 years ago we had nothing and at one point was homeless. When I could find a place, we had a mattress on the floor and two kitchen chairs that was given to us. After finally finding a little 5 dollar hour job,I saved a little money and took my wife out to dinner at a nice restaurant. It was a dinner that we have never forgotten to this day and it touched our lives. Could we have had five meals for the cost of this one? Of course, but would it have been memorable? That is what dining with loved ones is all about. Chefs touch are lives with their creations. So my point is people in the neighborhood save a little money and take your loved ones to WD50. It will be a meal to be remembered for years to come. You don't cook at Wylie's level for money or fame. Its cooking from the heart, and know doubt will touch the lives of all who give him a chance. I vote for the Wylie imposter posts to be deleted. For every hundred people who read it five percent may believe it is truly Wylie Dufresne. That is to much for a man who has put his heart into his buisness. Lets not laugh at the expense of others.
Robert Rymarz
P.S. Thank You Wylie, Dewey, and staff for a great evening. And a special thanks to Mary the greatest waitress in NYC

Posted by: Robert Rymarz at May 14, 2003 04:32 PM

Robert, I agree that the Us/vs them thing is overstated. Clinton street is still basically a dump and wd50 don't make it Fifth Ave. If he wants to sink his dough there, so be it.
At the same time I don't think one can get a table at wd50 if you are a normal person due to it's "hot" moment. Correct me if I'm wrong. Is it not the restrant equivilant of the velvet rope at least for the present future untill the buzz fades?

Btw wd is cooks initials and 50 is address, not because of a former garage and oil.

Posted by: Crack head bob at May 15, 2003 08:05 AM

Found this online debate tres amusante (can't use the diacritics necessary for the French to be written accurately, sorry). Teach college English and live in the burbs of Sacramento, California. Driven crazy by the poor English skills displayed in most of the comments on this site; as a result, your opinions have less authority. I will be visiting NYC this December and was doing a little research to see what I could find out about a restaurant mentioned in some home decorating mag. Now I am not sure I will be able to eat at that restaurant because it is frequented by people with bad grammar. It might make me ill. I am already sick from trying to teach students the difference between a run-on sentence and a comma splice. A nice serving of "yowahif" might help, however (see how well I use quotation marks?). Oh, did I mention that I am coming to New York to attend a family wedding that will cost one hundred thousand dollars?--that information should get some of you going, talking about class wars, etcetera. I, personally, am appalled. But I think that the bride and groom can properly diagram a sentence.

Posted by: sgb at May 15, 2003 08:04 PM

How can someone critcize the grammar of the messiah or, for that matter, Wylie Dufresne? All order and structure in the world is a result of Me and Him. So, I'll write "the Word" how I please. Put that in your epistle and eat it. With a dash of alipo pepper. Excuse me, pedantic sir: "put that in your epistle and eat it--with alipo pepper." [note Jesus' clever use of the M-dash--Lord Almighty]

Posted by: The Jesus Christ at May 20, 2003 06:10 PM

SGB: Would you go to a resturant to find out how to paint you rumpuss room? No so don't go looking for resturants in Design magazines, you will end up with food thats stacked in odd ways.

Posted by: Jill Benson at May 24, 2003 10:26 PM

I assure you that comments previously submitted by the poster with the ID, "Wylie Dufresne", is NOT Wylie Dufresne. Having been alerted to this thread by a partial print out of it, I undertook to investigate further. For starters theories as to Wylie's computer use or lack thereof are correct...he does not use a computer, but his mother DOES...a lot! Wylie is far and away more amusing than this pretender and in serving up his own subtle humor, has never needed to resort to lacing it with such vitriol.

Imposter, overall your "dish" just doesn't work - sodden with nasty egotism and far too overseasoned. It can't be mistaken for one by the master of the Subtle Crunch Factor.

Posted by: EWD'sMother at May 26, 2003 08:42 PM

Does anyone know a place that has good eats, good dancing, comfy seating and great drinks?
Sorry for interrupting the feud.
Much appreciated.

Posted by: help at May 27, 2003 10:12 PM

Just as I am not the president, neither is the individual posting comments under the name Wylie Dufresne Wylie Dufresne.

Unless I am the all mighty and all vengful GW and then you ass is mine you lying scum fuck. Have you nothing better to do than pretend to be a half celebrity chef, you stuipid cunt? Did your flop house rent go up?

Remember the only difference between chief and chef is one I and that is the all knowing and all vengefull I of me: GWB!

Posted by: George Bush at June 3, 2003 05:31 PM

WD is the bomb and if you don't like it consider this, "you don't get it." Like art, food and dining IS subjective. This place is truly for the adventurous diner.

Consider this.. So many well respected and not respected at all, Chefs have been dining at WD since it's opening on April 11th 2003. Daniel Boloud, Douglas Rodrigues, Mario Batali, Jean George, Bobby Flay, staff and chefs from Whalse, Esca, Rain in Toronto, Olives in Las Vegas, The quilted Giraffe, and Ducasse to name a few. These people a creaming their pants and throwing their silverware. Something has got to be said about that. Those that know their shit are diggin this shit.

Posted by: Lie Detector at June 6, 2003 04:13 AM

Know the truth as it may kill you!

Posted by: satan (I eat meat) at June 6, 2003 05:56 PM

eat with gusto as it might be your last meal

Posted by: satan (i eat girls) at June 6, 2003 06:00 PM

Thank you for participating. Your opinions are what make Zagat the trusted resource for restaurant-goers around the world.
Please continue to vote online throughout the year.


I took my son for his high school graduation last night- we are a family of suburban foodies (Is there such a thing?)
Spectacular- WD is a master of seemingly minimalist construction that is actually exquisitely layered and complicated. Only critique- the flatbread is great, but the sauces are so exquisite- one needs some real bread to mop it up with- I do not think the other diners liked my licking the plate!

Posted by: larry at June 19, 2003 07:52 AM

From the NY Times review - really...

"The real showstopper, though, is WD-50's famous terrine, a neat rectangle of firm, creamy chilled foie gras topped with anchovy fillets, like some satanic pastry. "

Posted by: jk at June 30, 2003 02:02 PM


Posted by: LINDA FLANDERS at September 8, 2003 06:18 PM




Posted by: JER at September 19, 2003 10:35 AM

Au contraire, I found the oyster appetizer to be singularly unappetizing. It looked like a square of marbled stone, but had both the consistency and taste of mucus. Most of the dishes appeared to have been tortured; they were frozen in order to slice them very thinly (and destroy any flavor) shaved or, in the case of a rabbit's rib-cage, wound into a bun. The dinner was disgusting, the she-devil waitperson rude and condescending, and the bill was $300. By all means, go to Clinton Street if you must, but then run like hell in the other direction.

Posted by: Herbert Herbert at October 21, 2003 01:26 AM

Peculiar travel suggestions are dancing lessons from God.

Posted by: Hays Reed at December 10, 2003 09:19 PM

We have eaten at each of Wylie's restaurants and love them all. We love the lower east side and it has become more interesting since it has been revitalized. What makes it interesting is the integration of old and new, cheap and expensive and young turks like Wylie. Keep at Mr. Dufresne - you are amazing! By the way - the 5 pears 5 ways was incredible!

Posted by: lin gitterman at December 16, 2003 07:39 PM