dualnationality:

I couldn’t resist not sharing these gorgeous pictures of new dishes at WD-50. Chef Wylie Dufresne deserves a lot of recognition for bringing together creativity, tasty food and science! Science!

Left: Sole, black licorice-pil-pil, fried green tomato and fennel, one of the new dishes on the menu. 

Right: Lobster roe, charred lemon, green grape and coriander-brown butter, another new dish.

Bottom: The finished dish also incorporates “peas ’n’ carrots.” The carrots are sliced thin and curled up like ribbons. The peas are tiny balls of carrot that have been rolled in green-pea powder.

If I ever eat at WD-50, I might die but I’ll enjoy every second of it.