 Restaurant namesake and chef Ed McFarland formerly worked at West Village seafood institution Pearl Oyster Bar. Now his Ed’s Lobster Bar delights lobster lovers and neighborhood locals with its lobster bisque, lobster ravioli, lobster potpie, lobster roll, and, of course, huge whole lobsters. The lobster roll has become a de rigueur choice for first timers. It’s chunky and creamy and, in some cases, better than many of the lobster rolls you’ll get on the Cape. There’s also a raw bar and other New England fare like thick and hearty clam chowder. The wine list nicely complements the almost-all seafood offerings.
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RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
THE BEST BURGERS IN TOWN
Hungry for a hamburger? From simple patties with a pickle to gourmet takes by top toques, we've compiled lists of the Top 10 Burgers in cities across the USA, including Atlanta, Boston, Chicago, Los Angeles, New York and San Francisco.
