This week Sam Sifton at the Times files a twofer on impresario Jeffrey Chodorow's restaurants Tanuki Tavern and Ed's Chowder House. This is exciting because Chodorow famously bought full page ads in the Times after Sifton's predecessor, Frank Bruni, slammed his ventures Kobe Club and Wild Salmon. But instead of publishing separate reviews (and raking in twice the ad revenue), Sifton's consolidated, one star critique issues merits and demerits to both restaurants. At Tanuki Tavern, a plate of corn and white miso tempura cakes are "like something out of a fantasy high school cafeteria: sweet, crunchy and addictive." But Ed's Chowder House serves skate that tastes like ammonia and "a rubbery dish of 'moist grilled lobster' with 'spaghetti vegetables & lemon butter sauce' that might as well have been shipped direct from a grim summer wedding in a beachside catering mill." Daaaaamn! You gonna take that, Chodorow? more ›

If nothing's cooking with your family on Thanksgiving, or if you'd just rather not slave away in the kitchen all day, there are plenty of restaurants from Astoria to the East River which will be happy to serve you. Click on the images for details on special Thanksgiving menus around town, including Trattoria Cinque in Tribeca, Commerce in the West Village, The Classic Harbor Line yacht (on the river), Counter in the Wast Village, Da Franco in Astoria, Brother Jimmy's BBQ, Ed's Chowder House on the UWS , Fishtail on the UES, The Sea Grill at Rock Center, and Casimir in Alphabet City. more ›

This week in the Times, Sam Sifton reviews the newly-opened midtown outpost of French mini-chain Le Relais de Venise L’Entrecote, which serves just drinks, salad, fries, steak, and dessert. "Women in French maid outfits serve the stuff as if they were characters in an early Preston Sturges film," says Sifton. "And you know what? It’s terrific." Meanwhile, the Times's Oliver Strand is in Williamsburg to rave about the gourmet sandwich shop Saltie, from veterans of Marlow & Sons and Diner: "It’s a lot of talent for one cramped kitchen. So they overachieve." (He also has kind words for Crosby Connection and Barros Luco.) more ›

Remember Center Cut, the eco-friendly but still murderous steakhouse that restaurateur Jeffrey Chodorow opened last year? It looked spectacular, but some critics found the space cold, the menu uneven and overpriced. So Chodorow cut it from his portfolio and changed the emphasis to bounty from the sea. The new venture is called Ed's Chowder House, and the eponymous "Ed" is chef Edward G. Brown, who's well-respected for his meticulous seafood sourcing; he also runs the kitchen at Michelin Star-rated restaurant eighty one. more ›