M Wells
11 expert reviews
“Solomon Gundy, a dish that takes pickled smelts as its starting point, adds half a potato waffle, a huge outcropping of crème fraîche and a landslide of intensely crunchy trout eggs.”
– New York Times
Zagat4.3
"This Québécois-accented take on the classic steakhouse presents “terrific” chops “as big as your head” from a "wood-burning grill"." Full review
Time Out "Meal highlights: Jar of clams, wedge salad, côte de boeuf, truite au bleu, foie gras gnocchi, dill carrots." Full review
New York Magazine Critic's Pick
"All sorts of rib-sticking, nose-to-tail specialties like housemade blood sausage, sweetbreads simmered in the blanquette style, and lavish cuts of meat." Full review
Tasting Table "The menu evokes over-the-top fine Francophilic dining: a tureen of onion and bone marrow soup...bone-in chateaubriand for two...a raw-bar round-up entitled The Full Dishes of Excellence." Full review
The Infatuation7.5
"What once was a palace of bone-in burgers and tomahawk chops is now a friendly neighborhood bistro serving up wedge salads with pickled olives, really good fries, and just two types of steak." Full review
Not For Tourists "More boffo dishes from strange animal parts at this hipster meat palace."
Fodor's "There are some good but gimmicky options–-a bone-in burger, the short or tall stack of pork chops, foie gras gnocchi–-but we say stick to the steak, particularly the thick, juicy côte de boeuf." Full review
Travel + Leisure "Come to this stellar steakhouse hungry—the food is hearty and the portions are large (witness the menu’s prehistoric-looking tomahawk chop or the tower of pork chops). " Full review
Condé Nast Traveler "M. Wells Steakhouse can tout some of the most authentic poutine in New York City. It imported co-owner Hugue Dufour straight from Quebec." Full review
Michelin Guide 0 Stars
"Though the kitchen bills itself as a steakhouse, you can't go wrong with the excellent raw bar, fish entrées, and unique appetizers. " Full review
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