The "simple, whitewashed" setting gives this "upbeat" NoLita fish house a "New England" mood that goes well with its "pricey", "near-perfection" lobster rolls and bivalves; given the "cramped" table seating, regulars "eat at the bar" for "more attentive" service and added wiggle room.
Time was this humble thin long strip (think fried clam) of a restaurant was a failed French establishment, where seldom a diner was seen. We know the story well, because we frequently visited friends in the building. Then a transformation into a lobster bar—which while mildly popular was not exactly a household name, given the profusion of glossy seafood shacks around town. We noted the price...
Restaurant namesake and chef Ed McFarland formerly worked at West Village seafood institution Pearl Oyster Bar. Now his Ed's Lobster Bar delights lobster lovers and neighborhood locals with its lobster bisque, lobster ravioli, lobster…
A Pearl Oyster Bar alum nets his own upscale fish shack in Soho.:
The Scene
The long narrow space fills up quickly with neighborhood seafood-seekers and followers of chef Ed McFarland, formerly of Pearl Oyster. The look is seaside-chic, with...