Having dined at Alinea in Chicago, I have been waiting to try Wd-50 and have unfortunately, ignored many of the bad reviews in favor of the good, simply assuming the naysayers did not appreciate the molecular gastronomy movement. Boy was I wrong...
It is not to say anything was bad. We started with the corned duck and rye combination which was actually tasty, but somewhat one dimensional, especially for what I came to expect. We had the peeky toe crab roll which didn't strike me as exceptionally tasty - nor did it have much depth to it either.
Knowing the craze over the "Everything Bagel", we asked the kitchen to allow us to try it a la carte. I know this is probably blasphemy but - it just wasn't as mind blowing conceptually as I thought. Yes - it is in ice cream form; but again, I think the form over function argument is a huge issue here. I didn't find the taste to be as promising as I had hoped so the playfulness of the forms and textures did not work for me.
The entrees provided some comfort - with the Bass itself very good (though the fried forbidden rice sloppy and dense) and the duck flavorful (though I didn't care for the "cheddar cheese broth" and I think the duck needed some more time to render down the huge layer of fat beneath the skin)...
I'm upsets I didn't try the desserts before Stupak left, but my desert of "Milk Chocolate, Black Beans, Plaintains, Peanuts, Soy" was very tasty and the flavors worked. My dining companion's Coffee Ice Cream on the other hand, seemed bland.
The cocktails were tasty, but nothing spectacular. Besides the addicting sesame seem paper thin bread, I'm left confused over the hype....
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