M. Wells Dinette has you covered. Hugh Dufour's daily changing menu at the LIC diner inside MoMA's PS1 can sometimes read like a doctor's nightmare - think rich bone marrow tart with escargot and porcini mushrooms; foie gras sauce served on hanger steak; ham with tuna mayo and croissant - but these dishes happen to be delicious, and in moderation, worth it.
In one of the hits from yesterday's brunch, healthy oatmeal gets a shock of fat with the addition of a foie gras lobe. After taking a bite, it seems like all these years we've been eating the breakfast staple incorrectly. The indulgent dish is rich and creamy, and well balanced between salt, sweet and savory. While consuming the entire portion of foie might overwhelm (and require you to take a nap afterward), a little bit with each spoonful helps elevate and combine the flavors brought together by the hearty oatmeal, salty peanuts and almonds, and sweet dried fruit. Quaker Oats, if you're looking for new inspiration, take note ($16; 718-786-1800).