M Wells

Top 1% of restaurants in New York City

8/10

“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"." 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 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..." 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