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Ed’s Chowder House

Empire Hotel
44 W. 63rd St., New York, NY 10023 40.771419 -73.982308
nr. Broadway   See Map | Subway Directions Hopstop Popup
212-956-1288 Send to Phone

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  • Cuisine: Seafood
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
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    • Good
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  • Reader Rating:

    7 out of 10

      |  

    4 Reviews | Write a Review

Photo by Melissa Hom

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Official Website

chinagrillmgt.com

Hours

Dining Room: Sun-Mon, 7am-10:30pm; Tue-Sat, 7am-11:30pm; Chowder Bar: Mon-Fri, 11:30am-close; Sat-Sun, 3:30pm-close

Nearby Subway Stops

1 at 66th St.-Lincoln Center

Prices

$7-$32

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Dine at the Bar
  • Good for Groups
  • Late-Night Dining
  • Lunch
  • Notable Chef
  • Private Dining/Party Space
  • Take-Out

Alcohol

  • Full Bar

Reservations

Recommended

Profile

Jeffrey Chodorow may have struck out on bringing Manhattan to the Hamptons when Kobe Beach Club closed, but he brings a little bit of the East End to midtown with Ed’s Chowder House in the Empire Hotel space that used to house Center Cut. The Ed in question is Ed Brown, the sourcing stickler from Eighty One. He knows a little bit about seafood, having authored The Modern Seafood Cook, and having helped to update the fish section of the new Joy of Cooking. Here, he puts his expertise to work on “sea shack cuisine,” meaning, of course, chowders, lobster, and such. As with Eighty One, there’s also a section of the menu marked "simple mains," indicating fish that can be roasted, grilled, or steamed. For those who don’t want to commit to a whole porgy, there’s a “chowder bar” serving lobster rolls, steamers, and the like from 11:30 a.m. till midnight. And what new all-American restaurant would be complete without a raw bar? Chodorow’s designer, Jeffrey Beers, certainly took elegant liberties that make it hard to call this expansive space a fish shack.

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