Fried oysters with corn-and-jalapeño relish at Ed's Chowder House (Photograph: Virginia Rollison)
Jeffrey Chodorow’s new project featured the aquatic skills of chef Ed Brown, who “has a master’s talent, but at Ed’s Chowder House, it mostly seems wasted,” writes Jay Cheshes in his three-star review. [TONY]
Three-star Onda raises the bar in South Street Seaport, but “the kitchen turns out a wide range of dishes that, while mostly good, suffer from inconsistency.” [TONY]
