Next time I'm in New York, I might have to head to Ed’s Lobster Bar, 222 Lafayette St between Broome and Spring Sts (212-343-3236) and see what all the fuss is about.
This tiny Soho restaurant had a line of people waiting for it open for dinner - including that red-headed woman who was a contestant on "Project Runway." (We saw her, dressed in chic black dress and heels, waiting with her husband and baby. Right before that, we spied Zach Braff from "Scrubs" and some supermodel chick walking down the street.)
It's only a few months old at most and has gotten some mixed reviews on chowhound.com. According to Time Out New York magazine, Ed’s Lobster Bar was started by Ed McFarland, the longtime sous chef at Pearl Oyster Bar. The menu certainly looked appealing.
This is what Time Out had to say:
"What Pearl’s is to bivalves, Ed’s is to that crustacean: Lobster is served steamed, grilled, broiled, chilled or stuffed into a pie. But the majority of patrons I spied on my visits went straight for the lobster roll, which scores early points just for ample size. The meat, mostly premium tail, knuckle and claw, overflows a buttered, top-cut Pepperidge Farm bun."
This tiny Soho restaurant had a line of people waiting for it open for dinner - including that red-headed woman who was a contestant on "Project Runway." (We saw her, dressed in chic black dress and heels, waiting with her husband and baby. Right before that, we spied Zach Braff from "Scrubs" and some supermodel chick walking down the street.)
It's only a few months old at most and has gotten some mixed reviews on chowhound.com. According to Time Out New York magazine, Ed’s Lobster Bar was started by Ed McFarland, the longtime sous chef at Pearl Oyster Bar. The menu certainly looked appealing.
This is what Time Out had to say:
"What Pearl’s is to bivalves, Ed’s is to that crustacean: Lobster is served steamed, grilled, broiled, chilled or stuffed into a pie. But the majority of patrons I spied on my visits went straight for the lobster roll, which scores early points just for ample size. The meat, mostly premium tail, knuckle and claw, overflows a buttered, top-cut Pepperidge Farm bun."
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