Looks pretty unassuming from the outside, doesn't it?
Oh, but you have no idea what awaits you inside the long-awaited M. Wells Steakhouse.
Yes, it's a converted auto body shop, but the interior is done up with old-school class — vintage wallpaper, chandeliers, an open kitchen, a rolling dessert cart, and a tank full of live trout, which will probably be your dinner.
There will, of course, be steaks: T-bones slathered with Wagyu butter, veal chops drowning in Marsala sauce, a "stack" of pork chops, a bone-in chateaubriand for two.
Even the burger has a bone in it. And, yes, you read that correctly.
Not into beef? (What? How?) You could just stick with raw oysters, gnocchi stuffed with foie gras, or some of that fresh trout, served with browned butter and potatoes.
After all, this all comes from the minds and hands of Chef Hugue Dufour and Sarah Obraitis, who have teased New Yorkers with horse meat
(which, sadly, never arrived, thanks to some horse-lovers) and won them over with their decadent Québécois-inspired cuisine.
We don't even have to tell you everything is amazing.