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
Zagat
4.3
"This Québécois-accented take on the classic steakhouse presents “terrific” chops “as big as your head” from a "wood-burning grill"."
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Time Out
"Meal highlights: Jar of clams, wedge salad, côte de boeuf, truite au bleu, foie gras gnocchi, dill carrots."
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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."
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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."
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The Infatuation
7.5
"Updated January 3rd, 2022 The artist formerly known as M. Wells Steakhouse in Long Island City has dropped the beefy reference from its name. And for good reason. What once was a palace..."
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