WD-50 on the Lower East Side is Wylie Dufresne's molecular gastronomy restaurant. (Molecular gastronomy is applying chemistry principles to cooking.) The tasti

WD-50 on the Lower East Side is Wylie Dufresne's molecular gastronomy restaurant. (Molecular gastronomy is applying chemistry principles to cooking.) The tasting menu is all protein-based. So, if you have the wine, you'll feel very drunk by the end, since there are no carbs to round the meal out. One of the signature dishes is a deconstructed beef tongue sandwich. The server recommends you try to "reconstruct" the sandwich. This dish is particularly well known because it is served with DEEP-FRIED cubes of MAYONNAISE. Very tasty, but definitely not for every day. [Aside: I don't necessarily think this article belongs on HN.]