1 week Ago By Luis Lombardi
M. Wells Steakhouse, known for its unique dining experience and Michelin stars, has made quite the comeback after closing its Long Island City location at the end of last year. Sarah Obraitis and Hugue Dufour, the power couple behind the restaurant's past success, have decided to spearhead a fresh start in Bushwick, partnering with New York Distilling Company.
According to Eater , the duo plans to launch their Sugar Shack series this spring, featuring a menu laced with maple syrup and live music, as a homage to Dufour’s Québécois roots. This gastronomic retreat is setting up shop for five Sundays, starting March 30, and while it promises to be family-friendly, attendees can look forward to a rollicking menu that spans from glazed ribs to "pots of pickles” and “dope desserts,” as revealed on M. Wells' website.
“When we move into spaces, we really kind of breathe life into them and character with it: From the museum to the diner to the garage,” she says, referring to the restaurant’s former spaces. “But we want to be sensitive to the fact that we’ve been invited into someone else’s space,” Obraitis shared in a statement to Eater . This partnership appears to be a strategic maneuver, with M.
Wells tapping into an underutilized dining hall at the distillery, while Allen Katz, co-owner of New York Distilling Company, embraces the chance to activate the space with creatives who bring both gusto and gastronomic flair to the table. Katz expressed his enthusiasm for the collaboration, stating, “We’ve been looking for the right collaborators to launch our new Chef-In-Residence series at the distillery and M. Wells is a perfectly glorious fit.
I have been fans of theirs since they opened their original location!” The acclaimed restaurant's foray into Brooklyn could also potentially serve Netflix office workers and local neighbors looking for innovative food programs, as detailed by Eater. The journey of M. Wells has been a storied one, branching out from its inception inside a refurbished Queens diner to creating waves across New York City's culinary scene.
Having left footprints with their hunter's feasts and unpredictable, Quebec-inspired menu selections, the closure of M. Wells Steakhouse posed an end to an era of rule-breaking gastronomy. Reminiscing about the restaurant's formative years, a detailed account by Resy recounts the vivid memory of a server cautioning diners to watch out for buckshot in their venison served in blood sauce, embodying M.
Wells' offbeat charm. The resurrection of M. Wells in Bushwick seems to carry forward the legacy and community of bon vivants the brand cultivated.
As Obraitis puts it, reflecting their unyielding passion for the restaurant industry and their loyal clientele, "M. Wells is back because we’re addicted to hospitality!" as noted by Eater..
