Ed's Chowder House

44 W 63rd St, New York, NY 10023 Directions
Today 11:30 AM - 10:00 PM Open All Hours
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Now This Is Something Special

Ed's Chowder House has a treat for you!
Happy Hour
Monday - Sunday | 4:00 PM - 6:00 PM
$3 miller bottle or miller lite bottle
$7 house wine glass
$8 peach bellini
$8 pineapple mojito... Read More
$3 miller bottle or miller lite bottle
$7 house wine glass
$8 peach bellini
$8 pineapple mojito, clearly lychee, black forest martini
Late Happy Hour 9pm-close
See menu for food specials: http://www.chinagrillmgt.com/images/user-generated/ECH_HappyHour_05%2022.pdf

About this business

  • Cuisine
    Chowder, Seafood, American, Soup, Fish And Chips
  • Meals
    Breakfast, Lunch, Dinner
  • Website
  • Price
  • Hours
    Sun-Sat 11:30 AM - 10:00 PM
  • Cuisine
    Chowder, Seafood, American, Soup, Fish And Chips
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
  • Alcohol
  • Parking
  • Delivery
  • Takeout
  • Reservations
  • Good For Kids
  • Good For Groups
  • Show Less



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From Our Editors

Most seafood restaurants have a raw bar, but Ed's Chowder House supplements its raw bar with something steamier: a chowder bar. All day, cooks ladle out rich bowls in a quartet of styles. Among these, “the one we couldn’t stop eating was Ed Brown’s version of Manhattan clam chowder, which the veteran seafood chef supplements with heretical choppings of chorizo,” wrote New York magazine in its Where to Eat 2010 roundup. At Ed's Chowder House, Brown—formerly of the departed Michelin-starred landmark Eighty-One and author of The Modern Seafood Cook—aims to bring "Montauk to the heart of Manhattan" via regional seafood dishes. Time Out New York found the menu stocked with classics that are “all well executed and impeccably fresh,” including a lobster roll “on par with the best in the city.” Beyond the famous chowder bar, the restaurant offers traditional seafood dishes, such as jumbo lump crab cakes, alongside novel updates. In a playfully literal-minded twist on fish 'n' chips, cod fresh from the waters off Chatham, Massachusetts, gets its salty crunch from a potato-chip crust. Though not all the seafood comes from so close to home, Brown still takes a hands-on approach to stocking the restaurant’s larders—by hauling the crew down to Everglades City, Florida, to harvest stone crabs, for instance. On the second floor of the Empire Hotel, Ed’s carves out a dining space as breezy and invigorating as salt air. Lemons, lanterns, and mirrors are the sole decorations on white wainscoted walls, and dark wood, striped wallpaper, and chandeliers consisting of a simple hoop topped with electric candles embrace pearlescent banquettes just like the ones in the break rooms of most fishing boats.

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11:30 AM - 10:00 PM
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