de_DENestled on the Lower East Side of Manhattan in New York City, wd~50 stood as a celebrated destination for inventive dining. Situated at 50 Clinton Street, between Rivington Street and Stanton Street, the establishment derived its playful name from a clever combination of its street address, the initials of its founding chef, and a nod to the well-known lubricant. This distinctive moniker mirrored the innovative spirit that defined the venue from its inception to its final service.
The restaurant was opened on April 9, 2003, by chef Wylie Dufresne, quickly establishing itself as a prominent pillar of molecular gastronomy and New American and international cuisine. Over more than a decade of operation, the dining room became renowned for its avant-garde approach to food, attracting adventurous epicureans from around the globe to experience Dufresne's groundbreaking culinary techniques and visionary flavor combinations.
Despite its enduring popularity and critical acclaim within the international gastronomic community, the history of wd~50 came to a definitive close toward the end of 2014. On June 10 of that year, it was reported that the restaurant would be forced to shut its doors because a real estate developer planned to construct a new building on the site. Marking the end of an era for the Manhattan food scene, wd~50 served its final meals and permanently closed on November 30, 2014, leaving behind a lasting legacy in the realm of modern experimental cooking.