Ed’s Chowder House

New York, NY

Cozy and casual.  Serious seafood.

Listed in Adam Platt's "Where to Eat 2010: The Essential Survey of Really Good Food in New York Right Now" NY Magazine, December 2009.

With the intention of “bringing Montauk to the heart of Manhattan,” Ed's Chowder House, located in the historic Empire Hotel, delivers the bounty of the Eastern shoreline to the Upper West Side. Collaborating Chef Ed Brown (chef/owner of Michelin Star-rated restaurant eighty-one and author of the Modern Seafood Cook) serves up his refined yet unpretentious take on regional seafood favorites in a breezy, casual atmosphere.

Cuisine

Alongside the namesake variety of hot and savory chowders, including Sweet Corn, New England-style Clam, Manhattan-style Blue Crab and the signature Ed’s Loaded Shellfish Chowder, the menu offers a wide variety of options ranging from elegantly composed favorites like Scallop Ravioli with white wine sauce and herbs or Peppered Tuna Steak Frites with herb butter to simply grilled selections of seafood, steaks and chops. In the Chowder Bar, more casual favorites like lobster rolls, Jeff and Zack's burger, crab cakes, and fish n’ chips take center stage along with refreshing cocktails, a carefully selected handful of local craft brews and all-day dining menu from 11:30am daily.

Chef Ed Brown • Chef-Collaborator

For more than 25 years, Chef Ed Brown has cultivated a culinary prowess by working in some of the most celebrated kitchens in the world. His passion and considerable talent in regards to all things seafood have earned him wide acclaim including numerous New York Times stars and a Michelin star.

Brown’s professional life in the kitchen began shortly after his graduation from the Culinary Institute of America in 1983, when he joined Le Parker Meridien Hotel at its New York Times three-star Maurice Restaurant as Sous Chef working beside Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the famous Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this time that Brown was introduced to the cuisines of the world and the variety of techniques that are still evident in the combinations, flavors and simplicity of his cooking style today.

In 1990, Brown joined the venerable Restaurant Associates (RA) to open Tropica in New York’s MetLife building complex, eventually overseeing the culinary programs at all of RA’s restaurants in the building. After a brief stopover at Judson Grill, he returned to the RA family in 1994 to serve at the helm of The Sea Grill. During his 14 years as Executive Chef, Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Brown, “perhaps the most impressive talent in his field.” Throughout Brown’s impressive career, he has earned 14 stars from The New York Times for such properties as Marie Michelle, Tropica, Judson Grill and The Sea Grill.

 

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RESERVATIONS

 

Address & Phone

at The Empire Hotel
44 West 63rd Street 
New York, NY 10023
P  212.956.1288
F  212.956.3312

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Cuisine

East Coast Seafood

Hours

reservations recommended

Breakfast

daily  7am - 11am

Brunch

Saturday & Sunday  11:30am - 3:30pm

Lunch

Monday–Friday  11:30am - 2:30pm

Dinner

Sunday & Monday  5pm - 10:30pm
Tuesday–Saturday  5pm - 11:30pm

All Day Menu in the Chowder Bar

Monday–Friday  11:30am - close
Saturday & Sunday  3:30pm - close

Happy Hour 

Monday–Thursday 4-6pm

Features

  • Perfect weekend brunch spot
  • Private & semi-private space for events
  • Craft beers, raw bar, lobster rolls, chowders
  • Located across from Lincoln Center

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