I was ecstatic about spending a few days with good friends in New York City.

We planned to eat our way around town, starting with the avante-garde tasting menu at Wylie Dufresne’s WD-50…

Where else can you get an everything bagel, smoked salmon threads and crispy cream cheese made entirely of ice cream?

This is why I ♥ NYC.

Several sensational courses ensued, but some of them baffled us.

“You can eat the egg shells?” our waiter said after presenting a plate of hatching eggy goodness.  “Really!?” we exclaimed.

He gave us an “I get that every time” look and affirmative nod.

The faux egg shells are formed from edible clay, which tastes something like an ultra thin crumbly potato chip.

WD-50 has a compact kitchen that is well equipped for all sorts of culinary sorcery.

Wylie Dufresne’s pantry is a highly organized collection of powders and elixers that he uses conjure up mouthwatering edible art.

Dufresne delivered course after course of playful yet composed food, leaving us spellbound after each delicate bite.

Nothing is typical about the WD-50 tatsing menu.

Beef becomes a savory sauce pooling around luscious orbs of Bearnaise.

Fancy foie gras is served as a circular shell that oozes super sweet liquified passion fruit when sliced.

Beets mingle beside soft chocolate, ricotta ice cream and long pepper for a perfect blend of fantastic flavors.

After this sensational meal, I just had to lick my plate.

Hopefully Wylie considers this a compliment to the chef!

Check out more pictures from the tasting menu at WD-50 on Facebook.

Information about Wylie Dufresne’s WD-50 can be found at http://www.wd-50.com/

Stay tuned, more about my trip to NYC and our tour of Food Network is coming soon.

Thank you for reading EATnLISTEN.COM.

Brad