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M Wells Diner


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#451 Anthony Bonner

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Posted 01 March 2012 - 09:58 PM

when I think Citigroup back office I always think "Expense account steakhouse"

(not disagreeing with Oakapple about the convenience tho)
Why not mayo?

#452 Wilfrid

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Posted 01 March 2012 - 10:20 PM

Sounds like they'll be opening for lunch, then. :cool:

#453 Orik

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Posted 01 March 2012 - 10:22 PM

Executive steakhouse dreams meet the reality of Seamlessweb. I have to admit, Wilf, that your theory that they're totally clueless is getting more and more plausible by the day.
I never said that

#454 Lex

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Posted 01 March 2012 - 10:31 PM

What happened to that deal to cater food at PS1?

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#455 Suzanne F

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Posted 01 March 2012 - 10:33 PM

Executive steakhouse dreams meet the reality of Seamlessweb. I have to admit, Wilf, that your theory that they're totally clueless is getting more and more plausible by the day.

Why on earth do you say that? Just because they decided to open a steakhouse as a result of falling in love with a farm and its slaughterhouse? :rolleyes:

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#456 Lex

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Posted 16 May 2012 - 07:52 PM

Per Eater -

When the M. Wells Dinette opens in MoMA PS 1 this month, it will have "classroom-style seating" where each place setting will have drawers full of condiments and utensils. And Sarah Obraitis and Hugue Dufour still want to build a catamaran at their other new restaurant, The M. Wells Steakhouse. Obraitis notes: "The boat will help keep us alive and creative.


How much do you want to bet that when it's completed it won't fit through the door.

“I have a dream of a multiplicity of pastramis.”

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#457 Daisy

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Posted 16 May 2012 - 07:53 PM

The tables at Moma sound like the ones at Casa Mono (one of the most cramped restaurants in the world).
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#458 AaronS

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Posted 16 May 2012 - 08:00 PM

I saw them at PS1 this weekend. they're serving a very limited menu until the larger cafe opens in three weeks. I had a nice chanterelle soup with a bun they'd made themselves.

#459 Wilfrid

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Posted 16 May 2012 - 08:02 PM

A bun!

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#460 AaronS

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Posted 16 May 2012 - 08:08 PM

they also had a foie gras mousse.

my 16 month old enjoyed the bun.

#461 Rich

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Posted 27 September 2012 - 02:20 PM

Serving Horse meat!!!!!

Can't and won't do it and will not be a patron to any restaurant that does. Everyone has a line in the sand and that's it for me.

#462 Sneakeater

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Posted 27 September 2012 - 02:42 PM

Think of all the money you could save. You certainly have a ready supply.
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#463 Rich

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Posted 27 September 2012 - 02:47 PM

Think of all the money you could save. You certainly have a ready supply.

Yeah, but it's too difficult. Realize it's just like venison, cow, elk etc. But having been a racing fan since 1959 and having owned race horses since 1989, it's just too, too close.

Could never look at one of my horses in the eye again. And Peggy would probably be worse than me.

#464 joethefoodie

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Posted 27 September 2012 - 03:07 PM

Yeah, but it's too difficult. Realize it's just like venison, cow, elk etc. But having been a racing fan since 1959 and having owned race horses since 1989, it's just too, too close.

Could never look at one of my horses in the eye again. And Peggy would probably be worse than me.

But venison, elk and cows aren't bred and raised to be "athletes" and then, if they fail, get shipped off to become someone's hamburger.



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#465 Rich

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Posted 27 September 2012 - 03:16 PM

But venison, elk and cows aren't bred and raised to be "athletes" and then, if they fail, get shipped off to become someone's hamburger.


Agreed. It's one of the reasons why I find a home for my retired horses. Could never sell to the butcher (and that's done more frequently than people realize).