Crevette Brings Coastal Comfort to the West Village: A Bold New Chapter for Dame and Lord’s Founders

A New Tide in the West Village: Crevette’s Coastal Vision Sets Sail

In the ever-evolving culinary landscape of New York City, few restaurant duos have captured hearts quite like Patricia Howard and Ed Szymanski. With their acclaimed Greenwich Village seafood destination Dame and the heartier, British-inspired Lord’s, they’ve earned a reputation for fusing charm, precision, and a bold culinary voice. Now, they’re expanding their world—both literally and creatively—with the launch of Crevette, their most ambitious project yet.

Opening its doors on February 4 in the former Holiday Bar space in the West Village, Crevette is a 95-seat homage to the sun-drenched coasts of Spain and France, with room for 40 more guests outdoors when warmer weather returns. The move marks a significant step forward for the team—not just in size, but in concept and tone. It’s a restaurant that reflects where they are today: more seasoned, more expansive, and more focused on joy over showmanship.

The Story Behind the Concept: Evolving from Intimacy to Elegance

Dame began as a pop-up born during the height of the pandemic, gaining near-instant acclaim for its crispy fish and chips and fresh, thoughtful takes on British seafood traditions. Lord’s followed with a meatier, bistro-style format that leaned into the duo’s U.K. inspiration. But for Crevette, Howard and Szymanski are charting new waters—this time, drawing from southern Europe’s coastal regions, both in flavor and in spirit.

While their first two restaurants were defined by their cozy, intimate layouts, Crevette’s larger footprint allows the couple to explore hospitality in new ways. With more space comes more comfort, more flexibility, and more room for guests to linger. It's a move away from the compressed dining experiences of New York’s past few years and toward a slower, more indulgent rhythm.

This shift also aligns with their personal growth. Having opened Dame in their late 20s, the couple is now entering a phase of life where longevity and comfort take precedence over flash. Crevette is their response to this evolution: refined but relaxed, expressive yet grounded.

A Chef’s Culinary Philosophy: Less Ego, More Pleasure

At the helm of the kitchen, Chef Ed Szymanski brings his now-signature blend of technical skill and global curiosity, but with a shift in focus. Earlier in his career, he felt a pressure to make every dish a showpiece—intricate, layered, and avant-garde. Now, the drive has softened into something deeper: a desire to make people feel good.

This doesn't mean the food has lost its edge. Quite the contrary. But rather than trying to dazzle with complexity, Szymanski is more concerned with flavor clarity, quality of ingredients, and emotional resonance. There’s a newfound restraint in his approach—an understanding that sometimes, simple really is best, especially when dealing with pristine seafood and delicate Mediterranean elements.

This pivot also comes with creative freedom. Moving away from strictly British culinary motifs, Szymanski finds the flavors of southern France and northern Spain both liberating and inspiring. Olive oils, anchovies, saffron, shellfish broths, and citrus infusions give him room to explore dishes that feel expansive yet approachable.

What Makes the Menu Special: Coastal Classics with a Personal Twist

Crevette’s menu draws heavily from European seaside dining culture, with nods to Basque pintxos, Provençal stews, and Catalan seafood grills. The format encourages both snacking and lingering—whether you’re stopping in for a few small plates and wine or settling in for a full, leisurely meal.

Early highlights include:

• Grilled Langoustines with Garlic Butter – Sweet, tender, and served simply to highlight the ingredient’s purity.

• Salt Cod Brandade with Warm Flatbread – Creamy, salty, and satisfying, this dish brings together French comfort and Mediterranean warmth.

• Clams with White Beans and Espelette Pepper – A rustic, flavorful dish inspired by Basque coast cooking.

• Mussels Escabeche – Served chilled with citrus and olive oil, delivering sharp, clean notes that pair beautifully with white wines.

• Roast Chicken with Anchovy Jus – A nod to French bistro fare, elevated with bold, briny depth.

For dessert, expect options like citrus olive oil cake, salted caramel flan, and pastis ice cream, bringing the meal to a sweet yet subtle close.

The wine list leans heavily on coastal European regions, with bottles from Galicia, Provence, Corsica, and Sicily, emphasizing minerality, crispness, and food-friendliness. A small but thoughtful cocktail list offers spritzes, vermouths, and aperitifs with a summery, seaside sensibility.

The Space: Sophistication Meets Sunlit Simplicity

Designed to evoke the breezy elegance of Mediterranean dining rooms, Crevette’s interior pairs natural light with earthy materials and soft colors. While Dame and Lord’s were intimate and often crowded, Crevette offers space to breathe—with whitewashed walls, tiled accents, and a polished yet relaxed dining room.

There’s a subtle nautical motif in the finishes, but nothing overdone. The team focused on creating an atmosphere that’s easy, inviting, and timeless, rather than theme-driven.

Of course, no restaurant by Howard and Szymanski would be complete without attention to detail—right down to the bathroom design, which they've become known for thanks to whimsical touches and unexpected charm.

Why Crevette Matters: A Maturation of Vision and Hospitality

In many ways, Crevette feels like a culinary coming-of-age story. For all their early success, Howard and Szymanski now seem focused on longevity, community, and creating experiences that nourish as much as they excite. They’ve retained the creative spark that made Dame and Lord’s standouts, but with an added layer of depth and thoughtfulness.

Crevette is also a welcome addition to the West Village, a neighborhood known for its romantic charm but often lacking in dynamic, seafood-forward dining options. Here, the couple brings not just great food, but a perspective shaped by travel, tradition, and trust in their audience.

Conclusion: At Crevette, Hospitality Feels Like a Gentle Embrace

As New York City continues its culinary renaissance, Crevette stands out by not trying too hard to stand out. It’s elegant, heartfelt, and rooted in the kind of hospitality that values connection over performance.

Whether you're a longtime fan of Dame and Lord’s or simply in search of a new place to unwind over oysters and a glass of coastal white wine, Crevette offers a dining experience that feels both familiar and fresh—like a seaside getaway, tucked into the heart of the West Village.