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]
Escargots with persillade custard at DBGB Kitchen and Bar. Photograph: Jeff Gurwin
“Chef Daniel Boulud doesn’t do decent, so-so or almost great,” writes Jay Cheshes of DBGB Kitchen and Bar’s brasserie dishes and high-end junk food, to which he awards four out of five stars. [TONY]
Berimbau gets a mere two stars despite its welcoming ambiance: “There was plenty to like at this Brazilian eatery—but none of it was what we ate.” [TONY] Read more »
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