Failed popcorn, pockmarked potato cream, veal from "rescued" male calves, All were key ingredients in the latest offering from Dan Barber and his Blue Hill restaurant group, WastED London, and all were suggestive of a dumpster dive, minus the freeganism. The menu, a kind of visual glossary of edible rejectamenta, paid tribute to more wonky culinary specimens-forgotten crab apples, fish collar of the day, aquafaba. Diners with no foreknowledge of the project, which endeavored, In Barber's words, "to bring to light an expanded definition of what it means 'to waste,"' might have anxiously wondered what they'd signed up for.
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