Wylie Dufresne gained fame for his work at WD-50 on the Lower East Side, where he pioneered science-driven, molecular techniques. At Alder, his second restaurant, diners will see much the same creativity in a more casual environment.
"For quite some time I've had the idea of wanting to take a lot of the things we've acquired at WD-50 and deliver it in a slightly different form, to do it in a place that's more approachable," says Dufresne. "Approachable financially, geographically, less of a commitment in almost every way."
Playful but refined dishes pay homage to the neighborhood, with one plate of pasta giving a nod to nearby Katz's Deli and the Second Avenue Deli.
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