‘Chop shop’ at M. Wells Steakhouse
Jesse Winter It took a team of architects, a six-figure budget and a year-and half to transform the 4,000-square-foot “chop shop” into the whimsical, Québécois restaurant. They’ve gone from motor oil to olive oil. The restaurateurs behind wildly popular three-month-old M. Wells Steakhouse have transformed a garage in an up-and-coming stretch of Long Island City […]