Fish-whacking and dancing may be involved.
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It’s a much better, more varied restaurant than most steakhouses in town.
The best seats in the house are at the bar.
Plus more carnivorous openings for fall.
The restaurant will serve "European" butcher's cuts and grilled meat galore.
Pan pizza, poutine, and pretzels.
Hugue Dufour has discovered that parsley root makes a first-rate foundation for this clever, winterized tabbouleh.
The MoMA P.S. 1 restaurant owners were overwhelmed by protesters.
If only we were talking about burgers and not tartare.
A few more details, including an address, have emerged.
M. Wells returns to Long Island City, sort of. Check out some of the dishes — including a foie gras dessert — that the team served at their first preview meal.
Plus more information about the owners' other plans: a new steakhouse and a homemade boat.
Hugue Dufour says he plans on installing yet another iteration of M. Wells inside a boat.
Owners Hugue Dufour and Sarah Obraitis are looking for a new space, and are in talks to pop up at P.S.1.
The French celebration of food-world enfants terribles is back.
Plus: Eddie Huang brings a “Taiwanese Ultra-Meat Mix” to Meatopia 2011.
A celebration of that Quebecois holiday treat, the tourtière.