Jack & Charlie’s No. 118

"Top Chef season seven runner-up Ed Cotton’s first New York City dining business is this West Village New American restaurant Jack & Charlie’s No. 118. The kitchen is anchored by its wood-fired oven, churning out dishes like huge tomahawk rib steaks, prime pork chops, and branzino. He’s got a second one in Murray Hill, Leonetta." - Nadia Chaudhury

"After working for a slew of top chefs including Todd English, David Bouley, David Burke, and Laurent Tourondel — and besting Bobby Flay on his Food Network show — Ed Cotton opened his own quintessential, cozy West Village restaurant, divided into four small rooms. Seafood like branzino with miso, sake, and mushrooms, and clams Casino dressed up with Guanciale are cooked in the wood-fired oven. Prime rib, offered only on the weekends, gets a wood-burning finish." - Beth Landman

"Jack & Charlie’s No. 118, a new-American restaurant in the West Village, features a wood-fired oven that chef Ed Cotton uses despite its challenges. The menu was designed to accommodate the hearth, requiring skilled cooks to manage the live fire." - Juliet Izon

"Jack and Charlie’s No. 188 in the West Village serves a bone-in duck meatloaf priced at $38. The meatloaf, resembling a large meatball, is complemented by fig jus and Chinese broccoli, with buttery mashed potatoes on the side, offering a gourmet version of a comfort dish." - Eater Staff

"A Daniel alum, Ed Cotton, launches the kitchen at Jack and Charlie’s No. 118. Nodding to supper clubs of yore, the restaurant menu leans on oysters and handmade pastas, as well as meat served out of its wood-fired oven, for its core menu." - Emma Orlow