Brainiest science restaurant - 2006
New York has traditionally lagged behind Chicago in its appreciation of molecular gastronomy, but we finally seem to be catching up. While we now have Gilt and Degustation, it's Wylie Dufresne's WD-50 that remains our foremost exponent, a cool room on Clinton where the chef is prone to foam, emulsify, and amalgamate, transforming ordinary ingredients into a sleek product at once familiar and inscrutable. While he continues to whip up his innovative root-vegetable lasagna, we now have pork belly with sauerkraut spaetzle, ocean trout with toast oil and blood-orange puree, and pickled beef tongue with fried mayonnaise. Try whipping those up in your home kitchen.