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M. Wells Dinette

  1. Grub Guides
    Beyond Rockefeller: 10 Hot Oyster Dishes You Will Want to Eat ImmediatelyNarcissa, Dover, the Clam, and more.
    By Sierra Tishgart
  2. Leftovers
    Preorder Meat Pies From M. Wells; Fair Folks & a Goat After HoursPlus: New Year’s at Cull & Pistol, and more, in today’s Leftovers.
  3. Wells Done
    That M. Wells Steakhouse in LIC Is Coming Along NicelyThe restaurant will serve “European” butcher’s cuts and grilled meat galore.
    By Hugh Merwin
  4. The Other Critics
    The Other Crtics: Pete Wells Digs Osso Buco at Caravaggio; Tejal Rao Says AlderPlus: Cuozzo at Le Philosophe and Sietsema at Cole’s Greenwich Village.
    By Nick Robins-Early
  5. Leftovers
    Emeril Is Named the 2013 James Beard Foundation Humanitarian; Bee’s KneesPlus: Blue Smoke BPC’s beer pairing dinner, and more, in today’s Leftovers.
  6. Sports Night
    M. Wells Dinette Goes for the Slapshot With Hockey Night MenuPan pizza, poutine, and pretzels.
    By Hugh Merwin
  7. In Season
    In Season: Couscous Tabbouleh With Parsley Root and Preserved LemonHugue Dufour has discovered that parsley root makes a first-rate foundation for this clever, winterized tabbouleh.
    By Robin Raisfeld and Rob Patronite
  8. The Other Critics
    The Other Critics: Wells Rebounds With M. Wells; Rao Loves the PinesTejal Rao thinks the Pines is the place to be, while Ryan Sutton likes what he tastes at Thirty Acres.
    By Max Thorn
  9. Hoof Watch
    M. Wells Dinette Nixes Horse-Meat TartareThe MoMA P.S. 1 restaurant owners were overwhelmed by protesters.
    By Hugh Merwin
  10. Hoof Watch
    Animal-Rights Activists Want M. Wells Dinette to Lay Off the Horse MeatIf only we were talking about burgers and not tartare.
    By Hugh Merwin
  11. Belmont Steaks
    Hoof Watch: Tracking the Inevitable M. Wells Horse-Meat ControversySensational? Neigh.
    By Hugh Merwin
  12. Openings
    The M. Wells Team Unveils Its Whimsical Museum CaféAfter a gut renovation, the full-service restaurant is ready to debut at MoMA PS1.
    By Robin Raisfeld and Rob Patronite