How Rent Is Pushing Out NYC's Top Chef

The transcript discusses the challenges faced by WD 50, a restaurant known for its innovative culinary techniques, due to rising property rents. Chef Wylie Dufresne reflects on the restaurant's impact and future plans, including focusing on another restaurant, Alder, and exploring new ideas. The conversation also touches on the changing neighborhood dynamics and the need for a new location. Additionally, Bob Wright mentions his involvement with Autism Speaks and an upcoming conference in Italy.

What are the essential elements of the dish that Wylie Dufresne aims to reinvent?

What future opportunities does Wylie Dufresne express interest in exploring?