Blue Fin

Blue Fin

Owner

Encore after encore for Blue Fin

Featuring the talent of Executive Chef Eric Woods in a Yabu Pushelberg-designed setting in the W Times Square, Blue Fin oohs and aahs its audience with a prominent Raw Bar featuring shrimp, lobster, clams and oysters. The sushi menu serenades with the Chilean Sea Bass Roll with Sweet Miso Glaze and the Sesame Crusted Shrimp Roll with Orange Curry Sauce sharing the spotlight. Unwind at either of Blue Fin's two bars with a 400+ bottle wine list to finish your day... or start your night, while overlooking Times Square. Up early for a matinee or just on your way to the office? Blue Fin gets the early riser going with exciting smoothies and fresh squeezed juices in addition to a full-on power-packed breakfast menu featuring farm-fresh ingredients for the hearty AND healthy.

Contributor

Citysearch

The Scene
Sophisticated dining isn't what Times Square is known for, but this cavernous, beautifully designed restaurant, which occupies two floors of the W Hotel, is just that. A school of Brancusi-like minnows overhead and a huge glass facade that overlooks Broadway's TKTS booth keep the eye entertained. Service is professional, if occasionally overbearing.

The Food
Extensive raw bar and sushi selections supplement the New American seafood menu. The kitchen is strongest in straightforward preparations, like a meaty crab cake with tomato aioli and a clam and lobster chowder with truffle-laced croutons. In other places, a surplus of ingredients creates dissonant results, like cumin-dusted tuna over squash, baby broccoli and fingerling potatoes or an otherwise excellent salmon with a parsnip puree, lentils, mushrooms and pesto. Desserts deserve notice, especially the apple cider cake and sour-cherry almond cake.