SCI-FI STEAK
Had a pretty incredible meal tonight at WD-50 in the city. Have to admit I was both curious and skeptical about the food. The restaurant is known for its use of non-traditional techniques (liquid nitrogen, ultrasonic waves) and ingredients (xanthan gum, carrageenan) in preparing its dishes. The fancy term for this is molecular gastronomy (I know that's a mouthful).
I had the Wagyu beef with coffee gnocchi and fried butterscotch pudding for dessert. Highly recommend them both. Definitely a memorable experience and a nice change from the usual chicken soft tacos I get from the Chinese-Mexican restaurant around the corner.
Thanks again Erin and Leanne for dinner!
DLM
I had the Wagyu beef with coffee gnocchi and fried butterscotch pudding for dessert. Highly recommend them both. Definitely a memorable experience and a nice change from the usual chicken soft tacos I get from the Chinese-Mexican restaurant around the corner.
Thanks again Erin and Leanne for dinner!
DLM
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