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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Mercat Negre

The following restaurants and bars are expected to open by September 23. Always call ahead before heading out, since openings can be delayed.

Mercat Negre Barcelona is among the centers of Spain’s culinary renaissance, and now one of its chefs (and a recent NYC transplant), Oriol Sala Colomer, is bringing a bit of that region’s innovative cuisine to Williamsburg. This sister location of the East Village’s Mercat features an open kitchen in which Colomer will cook shareable dishes, such as grilled red mullet with eggplant puree and marinated endives. 65 Grand St between Kent and Wythe Aves, Williamsburg, Brooklyn (no phone yet)

Motorino Chef-owner Mathieu Palombino opens this East Village branch of his highly regarded Williamsburg Neapolitan pizzeria. A shorter menu of appetizers and pizzas will be available at the spin-off, including favorites from the original and new creations like the Filetti pie (mozzarella, cherry tomatoes and thyme). 349 E 12th St between First and Second Aves (212-777-2644)

Ed’s Chowder House Serial restaurateur Jeffrey Chodorow reopens his shuttered steakhouse Center Cut as this venue devoted to the seafood of the Eastern Seaboard. Chef Ed Brown (eighty one) has designed a menu that includes multiple chowders (New England clam, Manhattan with blue crab), a raw bar and entrées like herb-crusted skate with horseradish mashed potatoes. Empire Hotel, 44 W 63rd St at Broadway (212-956-1288) Read more »