'll be on Iron Chef America in March. In my head, it was a meeting of many of the postmodern greats. Except for Alex Stupak, formerly of Clio, now at Alinea (from what I hear). ObFood: Loved the apricot freeze-dry testure –...

Seems the pastry chef is getting a little bit into molecular gastronomy like Alex Stupak - what with the dried strawberries (Clio has 'em too, even though Stupak's left for Alinea in Chicago) and when I was there last they had...

. Skip Rice to Riches... Chikalicious is a bit of a walk from Soho, BTW. If you have time, drop in at WD-50 on the Lower East Side and do the dessert tasting. It blew my mind the last time I went. Alex Stupak, pastry chef, is very...

Tina, take me with you! Seriously, you are in for a treat. Alex Stupak is a dessert god! Definitely get the creamsicle and the chocolate. I was at WD-50 in April and decided to skip the dessert tasting since there was other stuff...

or “fusion”-y — very hard to describe, very celebrated, very tasty, just skip the Ssams (burritos). My favorite restaurant in NYC right now. - WD-50 for Alex Stupak's fabulous desserts. Similar cooking style to...

, steak, pork belly buns, etc. - WD-50 for Alex Stupak's fabulous desserts. Similar cooking style to Alinea, Fat Duck, etc. so it depends if you’re into that wacky molecular gastronomy scene. Actually on LES. Great, but...

I have never been to Alinea (hope to change that this summer), but the desserts at WD-50 are awesome as they are done by Alex Stupak (ex-Alinea). Not sure if he’s had Stupak's work before. If you’re into that sort of...

this twisted chocolate ganache featured in such restaurants as wd~50 or Alinea. An idea originated, as far as I know, by Alex Stupak, you have to admit it is pretty cool looking. Fortunately, it tastes good, too, and Adrian...

I can’t comment on the other 3 restaurants, but I like where you’re going with Prune, WD-50, and Ssam Bar. In fact, I might flip Momofuku Ssam Bar with WD-50 so you can try some of Alex Stupak's fabulous desserts at...

Alex Stupak use to be the pastry chef at Alinea before he moved over to WD-50 so I’d be interested in hearing your comparison as well.