After a rough shakedown cruise, Ed’s Lobster Bar has gotten under way nicely. Word on this New England–style seafood shack, deeply divided when it opened in March, has turned strongly positive. The signature lobster rolls are “exactly what we hoped they’d be,” says pellegrino31, “overflowing with chunks of lobster only barely dressed with mayo.” Hounds praise the pleasing citrus note in the filling, the buttery roll that enfolds the roll, and the crisp fries that come alongside.
For a lighter alternative, lchang recommends a salad of lobster meat over greens, green beans, tomatoes, and avocado. Other winners are roast Montauk bluefish, mussels in Dijon cream sauce, linguine with white clam sauce, deftly fried oysters or Ipswich clams, and a devastatingly rich crab dip. Service is personable and efficient, the mood friendly and unrushed despite heavy weekend crowds.
Ed’s is shaping up as a leading contender among the city’s casual fish houses. For sam1, it bests Village veterans Pearl Oyster Bar (where Ed’s chef-owner was once sous-chef) and Mary’s Fish Camp. mr_seabass still prefers Pearl but ranks Ed’s a close second, ahead of Mermaid Inn and Black Pearl.