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]

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That's a spicy meat-a-ball.

When the Obamas held their date night at Blue Hill last spring, the gesture seemed meaningful to your pals at the Feed. Chef Dan Barber’s position as a leading advocate for local eating and sustainable food systems made the First Couple’s date night seem like a statement of good intentions. (For the record, Frank Bruni found the choice “pat and controlled.”)

But Il Mulino—where according to  The New York Times and The Wall Street Journal, Presidents Obama and Clinton are currently lunching—seems less considered. In our review, former Eat Out editor James Oliver Cury described the place as “dark, cramped and filled with formally dressed diners,” with servers who are gruff and given to upselling wine.

You’ve got to assume that the gang over at nearby Babbo is feeling cheated.

Last night, The Feed reported from the kitchen at Tabla’s tenth-anniversary dinner, which benefited Pratham, an organization that promotes literacy in India. As much as we love philanthropy, it was the all-star lineup of chefs preparing the six-course meal—plus the presence of Mr. Danny Meyer himself—that had us feeling especially warm and fuzzy. Scenes from the trenches, captured by The Feed’s secret-weapon photographer, Jeffrey Gurwin, chronicle the chefs in action: Aquavit’s Marcus Samuelsson (first course); Floyd Cardoz of Tabla (fish); Blue Hill’s Dan Barber (haute vegetarian); Michael Romano of Union Square Cafe (the pasta); Momofuku’s David Chang (pork belly duty); Tabla pastry chef Melissa Walnock (the finale). See the über-food-porny photos of each dish after the jump. Read more »