50 Clinton St.
New York, NY
Chef/Owner: Wylie Dufresne
Chef de Cuisine: Sam Henderson
Pastry Chef: Malcolm Livingston II
Wine Director: Geoffrey Fischer
Service Director: Shari Chavez
Ranked 36 in 2013; Ranked 68 in 2012.
Once could argue that Wylie Dufresne is the most talented chef in the U.S.. In fact you can find techniques that were born in Wylie’s kitchen being employed at many of the top restaurants in the U.S. and Europe. Some of Dufresne’s creations are legendary: Foie gras tied in ribbons or aerated to give the appearance of a sponge; or how about fried mayonnaise, or Eggs Benedict with edible eggshells? Comments from those who like progressive cooking are effusive: "A must for anyone with an interest in contemporary cooking"; "He elevates molecular gastronomy from being about kitschy food science to a truly transcendental dining experience"; and "I believe that his work will help shape the face of gastronomy in the future."