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Wylie Dufresne Surprised NYC Didn't Embrace wd-50

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Chef Wylie Dufresne talked a little bit last week about how his Lower East Side restaurant wd~50 has grown and changed over the nine years. Today he reveals that he's finally ready for a cookbook, says he has some ideas in mind regarding expansion, and discusses why his Lower East Side restaurant wd~50 probably has a harder time surviving in New York than it would have in another cosmopolitan food town. An excerpt:

I will say that when I started this restaurant, I thought New York was going to say that, "We as a city not only need one restaurant like this, but many." There are tiny cities in other countries that have a half dozen restaurants in a similar style...

...New York is tough. There is a reason they say if you can make it here, you can make it anywhere, and all that other bullshit. This city makes you work for it and really earn it...I thought there would be a bunch of chefs that would be doing this thing in New York. I think they saw what happened to wd-50 and decided it would be too much of a challenge.

Click over to read more of Dufresne's thoughts.
· Wylie Dufresne on Aspirations and the Perils of New York [Eater National]
· All Coverage of Wylie Dufresne [~ENY~]
[Photo: Travis Huggett]


50 Clinton St., New York, NY

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