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Dufresne to Introduce Completely New wd~50 Menu

Over the last nine years, Wylie Dufresne has created a few famous dishes at wd~50 — things like his eggs Benedict with Hollandaise sauce, the aerated foie gras, and the corned duck with purple mustard and horseradish cream. Now the Times reports that Dufresne and his team are completely switching up the menu at the restaurant.

Next week, Dufresne will introduce a brand new set of dishes, which will be available as a tasting of about 12 courses for $155. Five of the classics will still be available on a $75 "From the Vault" menu, and a handful of those old dishes will be served at the bar, a la carte. But there will be no long-form a la carte menu, and the new creations will only be served on the tasting menu. Of these changes, Dufresne notes: "It’ll allow us to do whatever we want."

For a peek at what he's working on, check out the Times slideshow of brand new dishes.
· Because Explorers Need New Horizons [NYT]
· All Coverage of Wylie Dufresne [~ENY~]


50 Clinton Street, New York, NY 10002


50 Clinton St., New York, NY