review: glutting… (m. wells)
Can there ever be too much foie gras? Debatable. I mean, surely there’s a point of diminishing returns, right? I wasn’t about to test the limits. But, I had heard that everything at M. Wells, the “Quebeco-American diner” in Long Island City brought to you by a former chef of Au Pied de Cochon in […]
Can there ever be too much foie gras? Debatable. I mean, surely there’s a point of diminishing returns, right? I wasn’t about to test the limits. But, I had heard that everything at M. Wells, the “Quebeco-American diner” in Long Island City brought to you by a former chef of Au Pied de Cochon in […]