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.

Located in the Empire Hotel, Ed's dishes up "authentic sea shack cuisine" with such appealing-sounding dishes as Smoked Chatham Cod Cakes ($11), Savory Lobster Crumble ($16), and Spicy Chopped Vegetable Salad with Crispy Calamari ($15). Big-ticket turf options include Filet Mignon ($29), Dry Aged Black Angus Sirloin ($32), or a classic Surf n’Turf of Filet Mignon and Grilled Jumbo Shrimp ($35). Besides the main dining room, there's a casual full-service Chowder Bar, serving cocktails, microbrews, steamers, lobster rolls, and, yes, hot and savory chowders running the spectrum from corn to shellfish. The restaurant also houses a raw bar described as "ultimate."

The whole shebang opened last week and is serving breakfast, lunch, and dinner seven days a week. The Chowder Bar will stay open until midnight, and on weekends there will be brunch.

Ed's Chowder House // Empire Hotel, 44 West 63rd Street, at Broadway // (212) 956-1288