The 65 seat restaurant occupies a former bodega and has a full bar. Dinner is served seven days a week, Monday through Saturday from 6pm to 10.30, and on Sunday from 6pm to 10pm. The restaurant also offers private dining in its wine cellar for up to fourteen people. The chef, Wylie Dufresne, was formerly the sous chef at Jean Georges and in 1999 became the chef at 71 Clinton Fresh Food. wd~50 is t
he first restaurant where Wylie is both the chef and an owner along with his partners, former employers, Jean Georges Vongerichten and Phil Suarez. The menu at wd~50 utilizes elements and techniques from a wide array of cuisines. The restaurant has garnered praise for its inspired culinary combinations, cutting edge culinary techniques, and innovative use of ingredients. Appetizers range from $17 to $21, entrees from $26 to $36, and desserts $16. The nine-course tasting menu is $140 and a wine pairing is offered for $85. The pastry chef, Malcolm Livingston II, previously worked at Le Cirque and Per Se. He was then hired as pastry sous chef at ws~60 in May of 2009, becoming pastry chef in January of 2011. The restaurant was designed by Dewey Dufresne and Louis Mueller. Louis is responsible for the copper work, including the fireplace, the lighting, the shelving and the door fixtures in the restaurant. The bathroom features a mosaic with an aquatic theme by the artist Tim Snell. The artist Marlene McCarthy designed all of the restaurant's graphics. Frank Bruni of the New York Times awarded ws~60 three stars in March of 2008. In 20012in the Michelin Guide's inaugural American edition, ws~600 received one star, which it has retained through .
