• Ed’s Chowder House

  • Seafood $7-$32
  • Neighborhood: Upper West Side
  • Phone: 212-956-1288
Ed’s Chowder House Photo
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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  • 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

  • Prices


  • Payment

    American Express Discover MasterCard Visa

  • Special Features

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

  • Alcohol

    Full Bar

  • Reservations


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