WD~50: I want all the Fried Hollandaise you have

 Om Nomz Hero Note to Self: Why use illegal mind-altering substances when eating at WD is mind blowing enough?

Headed by Wylie Dufresne, WD~50 stands out against other establishments because of their innovative, playful food that combine contemporary and classic techniques. See what I did there? I was able to describe WD without using that phrase: molecular gastronomy. Like someone that knows a lot more about food and smarter than me most likely, said that those that make food and cuisine that they dub as being molecular gastronomy are doing it poorly and doing it for the shits and giggles and the food here, is executed with precision that to just coolly call it molecular gastronomy is like calling sushi raw fish. The food at WD is creative and has a casual atmosphere but has a service and quality of food and execution that up to par with its Michelin rating.

Sesame Flatbread

WD has one of the best bargained tasting menus in the city which I decided to take full advantage of and being my first visit here, I added on the Eggs Benny dish that is one of the notable dishes that I needed to try. The aerated sesame flatbread was unbelievably light and crisp that I would find myself chomping on through the meal. The closest comparison texturally is like a potato chip and for some reason, I had a strong white trash urge while eating these to ask if they had any jalapeno and cheese from the MRE packs (this of course is a outlandish idea, because anyone that has eaten a MRE knows, that you never, ever get the cheese wiz, stupid peanut butter). Tasting menu after the Jump!

Hecho en Dumbo: Chef's Table

Om Nomz Hero Note to Self: I think Mexican restaurants stopped giving out sombreros on your birthday. 

My earliest memory of Mexican food was a local chain restaurant called Chi Chis. It served horrible bastardized Mexican food but the main reason for going there was that on your birthday, you would get a sombrero. I mean, what kid did not want a sombrero? It was a ridiculously flamboyant and floppy hat and now in retrospect, giving out sombreros at a Mexican restaurant is like giving out conical rice paddy hats at a PF Changs. Also, they had fried ice cream. I like ice cream and fried stuff so what better way for a fat kid to celebrate a birthday? Regardless of receiving a sombrero for a birthday, Mexican food has often been misunderstood and the cuisine has too often been represented by all you can eat stale tortilla chips, refried beans that can be used interchangeably with spackle and the idea that everything is shoved into a bland tortilla. Yet thanks to many restaurants emerging in the city, such as Hecho en Dumbo, Mexican cuisine can get the respect it deserves. Hecho en Dumbo is located on the Bowery and has recently started doing a chef’s table pre fixe menu that focused on game meat and seafood and it sounded interesting, and chef tables I think are fun to eat at so I went. 

The chef's table at Hecho is located in back away from the always busy and crowded dining room and it is in full view the kitchen that was already busy and turning out orders. I sat right in front of the pass, which just made me hungry the whole entire time as finished dishes were completed and runners collecting orders and bringing them out to the table. I had to hold back the urge to grab a piece of chicharon every time an order came on the pass. The pre fixe menu was a total of 5 courses with a wine pairing. Although the host was a bit pushy on urging me to get a cocktail and wine pairing, I do not generally do any because:

1. I went to Terroir for wine already earlier

2. Every time I do a pairing, I end up half sloshed and I can not taste the food half the time.

3. And I do not like it when scrawny hipsters of questionable sexual orientation is trying to up my bill by ordering booze

However, on to the food:

Food After the Jump!