Tasty Science in the L.E.S.

Walking around the crowded streets of the Lower East Side, whether day or night, most likely will work up an appetite for the average New Yorker or someone just dropping in for a visit. On such a walk one will pass the Keith McNally legacy of Schiller's Liqour Bar, or the trendy crowds gathered outside the Stanton Social for a post meal cigarette. One may even want to grab a pastrami on rye from the infamous Katz's Deli, located right on the corner of Ludlow and Houston. But what about when your pallet wants more from you? More texture, more flavor, more adventure. Wylie Dufresne and his restaurant WD-50 fills your belly and will thrill your taste buds perfectly if this is the case. idea behind this little bit of wacky heaven on Clinton Street (the restaurants name derived from owner and head chef's initials and its number address on the street) comes from cooking technique of moleculer gastronomy, or the science of food. Here any flavor you think of can, with the help of kitchen friendly chemicals, can be turned into a foam, gel, you name it. I highly recommend the appetizer portion of the foie gras with fennel, malt, and sherry vinegar jam. The foie grad melts in your mouth along with the malt, while the flavors of fennel and sherry just make you want more and more. The portions are small, but never the less memorable. Also don't forget to see if you can get yourself a taste of the "pizza pebbles" found on the restaurants tasting menu, where for an extra $75 you can get a wine pairing to accompany your taste buds through this adventurous meal.

* Featured above: WD-50's Sake-pineut gazpacho with oysters, cherries, coffee oil.