QUEST was invited to a luncheon at ED’S CHOWDER HOUSE, a very new restaurant at The Empire Hotel at 44 W. 63rd St. by chef ED BROWN and China Grill Management. The space is designed by Jeffrey Beers, whose endeavor to bring “Montauk to the heart of Manhattan” is truly successful with pale blues, dark wood, and lots and lots of light.

The meal featured a three-tier raw bar plateau followed by deux (!) amuse bouches: a¬†sweet corn chowder with parmasen croute and a single scallop-stuffed ravioli in a lemony white wine sauce (as inspired by Brown’s training under Lucas Carton in Paris). Both absolutely yummy!

Two traditional, perfectly-executed courses later, first a jumbo lump crab cake and second a lobster roll, QUEST was happy as a clam! And then there was dessert — doughnuts with hazelnut and vanilla dipping sauces, blueberry cobbler, and lemon meringue, oh my!

Nibbling from a box of homemade salt water taffy (available at the door), QUEST still has a sweet taste in its mouth. Especially when remembering the lemonade with fresh crushed mint (so, so refreshing).

CAN’T WAIT to return to ED’S CHOWDER HOUSE, perfectly located across from Lincoln Center for ALL of your pre- and post-theatre needs!

Spotted: Karine Bakhoum, Dionne Warwick

For more information on Ed’s Chowder House, call 212.966.1288 or visit