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Mar 20, 2007 07:32 PM

Ed's Lobster Bar in SoHo

We hoped to catch this new venture - from a former chef at Pearl's - on a quiet night, but boy were we mistaken. By 8pm, the place was absolutely PACKED with Daily Candy readers (make of that what you will), as it'd been featured in there last Friday.

We put our name on the list and waited 40 minutes. They finally seated us in back - the place is rather narrow and occupied by a long bar, and there are a few haphazard tables jammed into a back room. After many attempts at getting menus, wine menu, water, etc from the completely disorganized staff we finally place our order and find they are out of ALMOST EVERYTHING, and it wasn't even 8:45!

Can you say L-A-M-E?

I understand that restaurants can get caught a bit off-guard when they open, but it would have been nice if they told us they didn't have any food left BEFORE we waited for that long. What a waste of an hour of life.

We picked up a pizza at Lombardi's instead and ate it on the way home (which was kind of great, actually).

As a local, I can't ever see wanting to go back to Ed's. It's just too shrill, scene-y, chaotic, and just plain ugh.

But perhaps someone else on the board can actually weigh in on the food.

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  1. The original comment has been removed
    1. We had the same experience and they had been open for several days. And it's not like this guy hasn't made this food before; he's been making THE EXACT SAME dishes at Pearl Oyster Bar for several years. There were 8 hard, rubbery clams on the plate! EIGHT! I know clams are expensive but if you can't give a decent portion then don't sell them! He had Pearl's combination cocktail (1/2 chilled lobster, clams, oysters and shrimp in the same amount) only on a platter for TWICE the price.
      The lobster pot pie was a travesty and the lobster roll was a joke! The fish we had was so overcooked that we sent it back and the French fries are just plain awful--I mean dreadful. Desserts ranged from the bizarre (WHAT was that stupid ice cream sandwich?) to pale imitations of Pearl's sundae. On top of this, the staff are supposedly all trained sommaliers? Another joke. But the shock is that the place was designed and decorated to look exactly like Pearl Oyster Bar! Rebecca Charles can't be a partner there, can she?
      Does anyone know?
      Pearl has some idiosyncracies but the food is always, always perfect! How else could he get away with such a direct knock off though? Post if you have any 411.
      Regardless of who owns this joint, with all of the lobster/clam/fish shacks that Pearl has spawned in this city there is NO reason to eat here.

    2. "I understand that restaurants can get caught a bit off-guard when they open"

      caught off-guard? restaurants are so expensive to open (and almost always delayed) they are usually barely functional in the first days. and geez, when Daily Candy hits? yikes! you practically guarantee yourself a terrible experience if you go to any new place, esp. from someone opening their first restaurnat on the first day it opens when Daile Candy hordes desced - i'm sorry, but that's just a recipe for a disaster, IMO

      of course, they could have handled it better and invited you to come back another day to make up for the pointless wait.

      personally, i'm not willing to wait 40 min anywhere - there are way too many good restaurants in the city. besides expectations rise in direct proportion to the wait, don;t they?

      1 Reply
      1. The original comment has been removed
        1. As a chef and culinary consultant, I try NEVER to go to a restaurant before it's at least 3 months old, and if I do go sooner, and have a less than stellar experience, to return after the kinks have a chance to get ironed out.

          Early reviews for a new restaurant are a two-edged sword. I know of no place that has opened seamlessly. There are always glitches in everything.

          I realize New Yorkers are an impatient lot, but I hope you will give Ed's another chance at a later date. They must be doing something right to get such great reviews!

          1 Reply
          1. re: ChefJune

            Please. The guy's been making the exact same food for at least 6 years, depending on the press release.
            And what great reviews? No real food journalists have reviewed it. A couple of bloggers who don't even know enough about the food business to know a direct copy when they see one? That don't recognize a hot dog bun when they eat one? []
            By the way, in answer to my own question earlier, I called Pearl and they have no affiliation with this joint.
            AND I trust the Chow readers before I do a bunch of bloggers trying to be the first ones to "review" anything new or trying to cop a free meal.

          2. The original comment has been removed