"Union Square is about to reel in a big-name opening. John McDonald, the longtime restaurateur behind Lure Fishbar, Bowery Meat Company, and Cha Cha Tang , is launching Seahorse, a modern seafood brasserie set inside the newly reopened W New York - Union Square . The restaurant opens on Wednesday, September 24, at the landmark corner of Park Avenue South and 17th Street."
" takes over a 125-seat space that's equal parts polished brasserie and maritime fantasy. Rockwell Group has designed the interiors with mother-of-pearl inlays, yacht-style wood, mermaid-green tile and a zinc-topped bar. A sweeping seafood counter anchors the dining room, framed by a 40-foot hand-painted mural from Brooklyn's En Viu studio that ripples with surrealist waves and the energy of the East River."
"The menu, created by longtime McDonald's collaborator Chef John Villa, leans into pristine seafood, a raw bar brimming with crudo and oysters and plenty of seasonal produce sourced from the Union Square Greenmarket just steps away. Highlights include tuna crudo with crispy caper parsley oil, Skull Island prawns brightened with burnt lemon and Calabrian chili and wood-oven roasted Shinnecock littlenecks slicked with 'nduja butter."
Seahorse opens September 24 inside the reopened W New York - Union Square, occupying a 125-seat space blending polished brasserie aesthetics with maritime design. Rockwell Group created interiors featuring mother-of-pearl inlays, yacht-style wood, mermaid-green tile, a zinc-topped bar and a 40-foot hand-painted mural by En Viu. Chef John Villa's menu emphasizes pristine seafood, a raw bar with crudo and oysters, and seasonal produce from the nearby Union Square Greenmarket. Offerings include tuna crudo, Skull Island prawns, wood-oven roasted Shinnecock littlenecks, sea urchin and caviar toasts, house-made pastas and mains like seared tuna and oven-roasted branzino. A considered cocktail program complements the menu.
Read at Time Out New York
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