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A visit to the beach with Ed Brown and Jeffrey Chodorow.


Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.
  • Dress code: Dressy
  • Full bar
  • Reservations suggested

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Ed's Chowder House Restaurant Review

: There’s no doubt that comfort food is in vogue, and this space has made the transition from high-end to wallet-friendly with Ed’s Chowder House. Originally Center Cut, a steakhouse in The Empire Hotel, it’s now a “sea shack” overseen by Ed Brown, who is also behind the stoves at Eighty One on the Upper West Side. The décor keeps things beach-y, right down to the wicker furniture and a large raw bar. Likewise, the menu is designed with flexibility in mind. The kitchen focuses on preparing an ever-rotating variety of fresh fish; diners may request it grilled, roasted or steamed. The “chowder bar” offers more nibble-worthy items, from steamers to five different kinds of the namesake soup, including Manhattan and sweet corn iterations. If you want to keep the intake of fish to a minimum, there are standbys like Caesar salad and burgers, as well as a first-rate version of fish ‘n’ chips. Overall, the restaurant hits the sweet spot between price and ambition, making it a welcome option in the Lincoln Center dining scene.

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