After ten years of success with his acclaimed wd-50 restautant, chef Wylie Dufresne has opened his second-ever spot, Alder, in NYC’s East Village. A bit less formal than its predecessor, Alder takes its cues from an array of international influences including New England and Japan, with a delightfully intriguing array of choices that includes Fried Quail, Rye Pasta with Pastrami, and Caesar Nigiri. The menu may not be as heavy on molecular gastronomy as wd-50, but presentation is still key here, with dishes artfully arranged on rough stone slabs. Alder is a kind of birch tree, and a woodsy feel dominates this surprisingly low-key eatery, with exposed beams and homey chairs. This is the first important restaurant opening in NYC this spring, so if you’re in the Big Apple, be sure to grab a bite at Alder. —Ashley Churchill

Stuffed Kumquats

Rye Pasta with Pastrami

Pub Cheese with Potato Chips

Pigs in a Blanket


157 2nd Ave, NYC


Photos Courtesy of: NY Times, Time Out, Grubstreet

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