Here are some of the things that M. Wells Dinette chef Hugue Dufour and partner Sarah Obraitis served at a New Yorker Festival dinner over the weekend: squash with roasted veal brains, a "Wonder Bread tower" with caviar, creamed sea spinach, and a quail and foie gras "bread pudding." Their next restaurant, the catamaran factory/steakhouse, is now slated to open in April. [Bon Appetit]
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