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Description: At his restaurant wd-50 on the Lower East Side (est. 2003), Wylie Dufresne provides perhaps the single most convincing argument for the importance of culinary risk-taking in New York City. Over the last decade, Dufresne and his team have defied the odds, developing a body of unique work, fostering young talent and earning a Michelin star for the restaurant and a James Beard Award for the chef. The critic Frank Bruni once wrote of Dufresne’s methods, ‘he pushes hard against the envelope of po
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