The British Revival in NYC: How Ed Szymanski and Patricia Howard Are Redefining London Comfort Food in the West Village

A Culinary Partnership Built on Passion and Precision

In the bustling heart of Greenwich Village, a corner of New York is experiencing a quiet culinary revolution—rooted not in trends, but in timeless British flavors. At the forefront of this movement are Ed Szymanski and Patricia Howard, the newlywed powerhouse duo behind two of the city’s most talked-about restaurants: Dame and Lord’s.

With their unique vision, Ed and Patricia are not only celebrating their heritage but also modernizing British cuisine for an audience that’s historically viewed it through a skeptical lens. The result? Restaurants that are both deeply nostalgic and refreshingly innovative.

The Story Behind the Concept

Both hailing from hospitality backgrounds, Szymanski and Howard found early success with Dame, a seafood-focused spot that started as a pandemic pop-up and quickly became a sensation. What began as a clever response to the restrictions of the times soon evolved into a permanent fixture on MacDougal Street—its reputation anchored by arguably the city’s best fish and chips.

Their follow-up venture, Lord’s, dives deeper into British traditions, this time spotlighting nose-to-tail cooking—a culinary ethos centered on using the whole animal. In a dining landscape where sustainability is becoming more than just a buzzword, Lord’s feels not just timely, but necessary.

Together, these two restaurants have created a duality: one light and maritime in nature, the other rich, earthy, and rooted in old-school British meat dishes.

A Marriage of Minds and Menus

Beyond the professional partnership, Ed and Patricia share a personal bond that fuels their creativity. Their dynamic is evident in the harmony of the spaces they’ve built—both offer menus that are as thoughtfully composed as they are deeply personal. While Ed helms the kitchen with meticulous attention to flavor and execution, Patricia brings her own refined sensibility to the front of house, curating experiences that feel intentional and warm.

Their approach is unpretentious yet precise—a balance of casual dining and high-quality cooking that few manage to achieve. They don't just serve food; they cultivate a sense of place.

What Makes the Menu Special at Dame

At Dame, seafood takes center stage—but not in the overly polished, sterile way one might expect of upscale fish restaurants. Instead, the menu exudes comfort. The iconic fish and chips are elevated yet approachable, with crisp beer batter, perfectly flaky cod, and triple-cooked chips that are often imitated but rarely matched.

But Dame goes beyond just classics. Rotating dishes highlight fresh, seasonal seafood with subtle nods to both British and New American influences—think razor clams with citrusy vinaigrettes or brown butter scallops paired with root vegetables. The wine list is curated with a contemporary edge, featuring natural and biodynamic selections that complement the seafood-forward fare.

Inside Lord’s: A Celebration of British Meat Culture

Lord’s, by contrast, is a study in richness and depth. The space feels like a modern British tavern—wood-paneled interiors, cozy lighting, and a menu that unapologetically leans into meats, offal, and bold preparations.

The focus here is nose-to-tail cooking, a tradition that not only honors the animal but also challenges diners to rethink what’s considered “premium.” From lamb hearts to oxtail pies and gamey terrines, the dishes at Lord’s are a testament to Ed’s skill and his respect for heritage cuisine.

The presentation is elegant without being fussy, and there’s an unmistakable warmth to the service—likely a reflection of Patricia’s front-of-house leadership, which champions both polish and personality.

Greenwich Village: A Fitting Stage

Location is everything in New York, and both restaurants benefit from their charming West Village addresses. The neighborhood is steeped in history and known for its intimate, walkable streets—a perfect backdrop for restaurants that evoke old-world charm with a modern lens.

The Village clientele, a blend of long-time residents and curious foodies, has embraced the couple’s distinct take on British cuisine. Whether it’s tourists seeking comfort food with a twist or locals hunting for the next great tasting menu, Dame and Lord’s have quickly found their tribe.

What’s Next? A Hint of Mystery

Though tight-lipped about their upcoming plans, Ed and Patricia have teased a third project on the horizon—something they say is still being shaped over quiet dinners and late-night planning sessions. If their track record is any indication, it’s bound to reflect the same blend of heart, heritage, and hospitality that defines their current ventures.

Whatever comes next, it’s clear that the culinary couple is carving out a unique niche—one where tradition is not a limitation, but a launchpad for reinvention.

A Modern Revival of British Cuisine in NYC

The success of Dame and Lord’s signals a shift in how British food is perceived in America. Long reduced to clichés of blandness or heaviness, the cuisine is finding new life through Ed and Patricia’s lens. Their dishes are rich in flavor, thoughtful in sourcing, and bold in execution—proof that with the right approach, even the most overlooked culinary traditions can be reborn.

By combining technical prowess with a sense of nostalgia, and elevating humble ingredients with respect and creativity, they’re proving that British food does have a place in New York’s fine dining scene.

Conclusion: A Union of Craft and Care

More than just restaurateurs, Ed Szymanski and Patricia Howard are stewards of a culinary vision that’s deeply personal and undeniably ambitious. Through Dame and Lord’s, they’ve crafted dining experiences that are as much about emotional resonance as they are about flavor.