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157 2nd Ave. New York, NY 10003 | East Village | 212-539-1900

Location Description:

Wylie Dufresne focused for a full decade on his Lower East Side gem, wd-50, before opening Alder in the East Village. This more casual and affordable outpost is entirely a la carte, unlike his tasting-menu-focused fine dining restaurant, but the kitchen is just as skilled--a meal at Alder is full of surprises and delights. A lean, but silky clam chowder, for example, is garnished with trickster oyster crackers made from fried oyster meat. It's one of the best things on the menu, full of flavor and charm in equal amounts. And the chips that accompany the restaurant's smooth, pink-hued pub cheese are made from dried Martin's potato rolls. A lovely dish of rye-flavored pasta served with pastrami tastes of an East Village that's mostly vanished, which is to say, dreamy and delicious. Though occasionally the cleverness of Alder's culinary tricks can be more impressive than the flavors and textures they produce, it's clear the kitchen is having a hell of a good time. Order wisely and you will too. --Tejal Rao

Related Stories (8)


  • Cuisine(s): American
  • Hours: Sun, Wed-Sat 6pm-11pm
  • Price: $$, $$$
  • Serving: Dinner
  • Alcohol: Full bar
  • Reservations: Not Accepted
  • Parking: Street
  • Payment Types: All Major Credit Cards

Related Stories

  • Fork in the Road: Eating
    Last month, Ryan Henderson replaced longtime Dufresne protege Jon Bignelli as chef de cuisine of Alder (157 Second Avenue, 212-539-1900). This is a promotion for Henderson from sous chef, a...
  • Fork in the Road: Cocktails
    It was his culinary inclination and penchant for performing that led wd~50 and Alder bartender Kevin Denton to the New York bar scene in 2005. "It was a great way to make money while...
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  • Dining:
    Here is a bowl of New England clam chowder ($15), the stock, thickened with potato, a silky conduit for the flavors of clams, bacon, and bay leaf, served with a bowl of "oyster crackers."...
  • Fork in the Road: Reviews
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