The only current showcase in Manhattan for consistently envelope-pushing cuisine is WD-50 on the Lower East Side , where the chef Wylie Dufresne uses enzymes and emulsifiers to create rarities like shrimp noodles without eggs or flour and cubes of mayonnaise that can be deep-fried without melting .
Lower East Side /location/neighborhood/neighborhood_of Manhattan
Manhattan /location/location/contains Lower East Side
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Lower East Side
LOCATION
Manhattan
LOCATION
/location/neighborhood/neighborhood_of
Manhattan
LOCATION
Lower East Side
LOCATION
/location/location/contains