WD-50’s $140 Menu Wows With Root Beer, Scrambled Egg: Food Buzz

I walked over to WD-50, saw fried mayonnaise and pickled beef tongue on the menu and walked away.

This was in 2005, when Wylie Dufresne’s expensive outlier on Manhattan’s cheap Lower East Side became famous for using hard-to-pronounce compounds you might find on the back of candy wrappers or at, say, Home Depot: Xanthan gum. Hydrocolloids. Methylcellulose.