M. Wells

Nestled in East Williamsburg’s industrial-chic landscape, M. Wells is a culinary shapeshifter that defies easy categorization. Helmed by Canadian chef Hugue Dufour and Sarah Obraitis, this reborn Brooklyn gem (relocated from Long Island City in spring 2025) marries Québécois soul with New American audacity, all served alongside a wine list as adventurous as its menu[1][5].

A Playground of Flavors

The kitchen’s Québécois roots shine in dishes like cretons (a pork terrine spiced with clove and allspice) and a showstopping foie gras soufflé that dissolves like savory cotton candy[2]. Yet this is no nostalgia trip – Dufour’s avant-garde streak surfaces in creations like chicken-fried chicken skins with mayo dip and blood sausage hash brightened by apple mustard[2]. Recent menus tease a seafood focus with bouillabaisse brimming with lobster and whole fish, paired with "fishdogs" that reimagine surfside casual[3].

The Vibe: Diner Meets Cabinet of Curiosities

Housed in a converted auto-body shop, the space juxtaposes diner stools against Ren Fair tapestries and an ostrich-themed private dining room[2][4]. Sunday brunch turns communal under strings of lights, where $95 tickets grant access to feasts like 2024’s "Tomato Shack" – a marathon of heirloom varieties transformed into tarts, pastas, and jars of preserved sunshine[3].

Epilogue & New Beginnings

After closing their Long Island City steakhouse in December 2024[5], the team has distilled their decade of experimentation into this Brooklyn iteration. While the original location’s final service featured venison in blood sauce and Jura wines[2], the new chapter promises what Obraitis calls "independent cooking" – a phrase as deliciously undefined as M. Wells itself[1][3].

Open for dinner Wed-Sat and walk-in brunch Sundays at 573 Johnson Ave, where the only certainty is surprise. [1][4]