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Fodor's New York City 2014
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Chef Wylie Dufresne—the mad genius and early progenitor of molecular gastronomy cuisine in New York—mixes colors, flavors, and textures with a masterful hand, and the staff encourages diners to feel at ease trying the deconstructed interpretations of modern food. You might think you know what an everything bagel with lox and cream cheese, or eggs Benedict might look like but you're in for a surprise. Expect the unexpected when it comes to taste combinations like corned duck with rye crisp and purple mustard or lamb shoulder with pistachio "polenta." This style of cooking isn't news anymore, but dinner here is still an eye-opening experience, although presentation and conceptualization sometimes outshine the flavors. Tasting menus (including a dessert-tasting one) allow you to really experience the chef's creativity.
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