After the success of his highly acclaimed molecular gastronomy restaurant WD-50 on the Manhattan's Lower East Side, Chef Wylie Dufresne takes a more casual approach with his second restaurant, Alder.
Located in the East Village, Alder is Dufresne’s take on a traditional tavern with a modern American twist. While WD-50 has only tasting menus, Alder’s extensive food and cocktail menu reinterprets New York City’s diverse food culture using cutting-edge culinary techniques. Among the highlights are Pigs in a Blanket made with Chinese sausage, Japanese mustard, and sweet chili sauce, and Chicken Liver Toast with cornbread, grapefruit marmalade, and cracklings.
Blouin ARTINFO toured Alder’s kitchen and spoke with Owner Wylie Dufresne, Executive Chef Jon Bignelli, and Bar Director Kevin Denton about concocting the menu and working together on the Alder team.