Wylie Dufresne's Egg’s Benedict
breakfast by chef Wylie Dufresne: a beautiful bacon & potato tart
Wylie Dufresne, the pioneering, science-friendly chef at plans to open a restaurant specializing in what some might call a cubist spin on pub grub.
Part scientist, part artist, all chef, Wylie Dufresne pushes the boundaries of what's possible with food. His eclectic cuisine is on display at his restaurant in Manhattan's trendy Lower East Side.
Wylie Dufresne, the owner of doesn’t contribute to Thanksgiving dinner; He shows Mark Bittman how he makes his fried eggs and turkey hash.