WD~50 (Closed)
50 Clinton St., New York, NY 10002
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Chef Wylie Dufresne adds a "little whimsy and humor" to his deconstructed eggs Benedict. Ted Allen likes the cubes of fried hollandaise sauce coated in English muffin crumbs. The slow-poached egg yolks are topped with black sea salt and Canadian bacon. Ted says it's "beautiful and tastes great."
Special Dishes: Eggs Benedict
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