The bar at Edwin and Neal’s. (Credit: Joshua Alvarez)
“Before opening a new restaurant you need a bottle of aspirin and your wife’s permission, which can take a few weeks and is sometimes harder to secure than a loan,” Shane Covey said to laughs. Covey was seated at Edwin and Neal’s, a seafood restaurant he’s opening on East 6th Street, just a shell’s throw away from his First Avenue oyster bar, Upstate.