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The pH at WD-50
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Ruby at WD-50
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Lighting Fixture at WD-50
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Table Bread and 'Ode Panos' Brut Domaine Spiropoulos NV (Greek)
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First Course: Razor Clams, Sake Lees, Cabbage, and Pumpernickle
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Second Course: Everything Bagel with smoked salmon threads and crispy cream cheese
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Third Course: Scallops, tendon, endive, parsley and hazelnut oil
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Fourth Course: Fois gras, passionfruit and Chinese Celery
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Fifth Course: Truffled Carbonara
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Sixth Course: Lobster Legs, Brussels Sprouts, Lily Bulb and Banana-Kimchee
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Eighth Course: Squab, butternut noodles, cream soda and carob
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Ninth Course: Vanilla ice cream, balsamic, raspberry
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Tenth Course: Hazelnut tart, coconut, chocolate, chicory
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Eleventh Course: Carmelized brioche, gala apple, sage, brown butter
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Ruby really liked the carmelized brioche!
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Kevin at WD-50
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Ruby Gets the Bill
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Art Work at WD-50
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Chef Wylie Dufresne preparing Lobster Legs, Brussels Sprouts, Lily Bulb and Banana-Kimchee
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Sous Chef Jon Bignelli at WD-50
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Staff at WD-50 prepare squab
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Staff at WD-50 prepares the table bread