In addition to steaks and freshly-killed trout, M. Wells Steakhouse is serving things like veal marsala topped with foie gras, a lamb chop tagine, and slices of raw geoduck, arranged to resemble a peacock's tail. Here's a takeaway from The Food Doc: "Chef de cuisine Jeff Teller runs a tight ship behind the counter, but the staff is still finding its sea legs, and as a result, a meal at M. Wells Steakhouse can last two to three hours on average." [The Food Doc]
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