Traditional British Meats and Beyond, at Lord’s | The New Yorker
"Lord’s is the second restaurant from the chef Ed Szymanski, a Brit, and Patricia Howard, a Texan; the couple met while working at Angie Mar’s now closed, very meat-centric Beatrice Inn. That their first place, Dame, a few blocks away, serves mostly seafood is an accident. Just before the pandemic, they started a pop-up intended to focus on the British tradition of fire-roasted meats. When COVID struck, they shifted to fish-and-chips, which proved easier to pass out a window. Szymanski’s iteration, perhaps the best this city has ever seen, earned a passionate following; when the pair opened a full-service dining room, it made sense to build the menu around their big hit." - Hannah Goldfield
