BWW Preview: BLUE FIN Opens in Times Square

Blue Fin, the modern seafood restaurant located at W New York - Times Square re-opened on Tuesday, October 20th after a gut renovation, featuring a refreshed new design and revamped menus. The restaurant features a sleek new look by Robert McKinley, whose past restaurant projects include Montauk's The Surf Club and Ruschmeyer's as well as Sant Ambroeus SoHo and Gold Bar in New York City.

Blue Fin's revamped menu hightlights fresh, seasonally inspired sushi and sashimi from Executive Sushi Chef Boo "Mike" Lim, formerly of acclaimed Sushi of Gari, as well as a menu of fish-driven, simplistic yet bold flavored Asian-inspired dishes from Executive Chef Juan Ortega. Culinary Director Sam Hazen, an industry veteran formerly of Veritas and Tao, oversees the menus.

Menu highlights include Charred Tender Spanish Octopus appetizer with smoked paprika, olive oil potatoes and romesco, Tuna Tataki with truffle citrus soy, pickled daikon and crispy shallots and the Red Hot Roll - spicy shrimp, hamachi, tarragon, jalapeño and avocado. Raw bar dishes include Montauk Oysters, Clams, extensive shellfish towers, and Alaskan King Crab Two Ways (cocktail style and broiled served with sea urchin butter, sea salt and chives).

The 320 space has two distinct dining areas: the ground level, which features a lounge and a sushi and sake bar that seats 25 outfitted, followed by a main dining room on the upper level featuring a bar and lounge that seats 75 and regular seating including a communal table and banquettes that seats 150, as well as three private dining rooms. The new space is more upscale than the previous Blue Fin, with a slightly nautical flair, featuring navy banquettes with white piping, a Carrera marble bar, beautiful pendant lighting, teak tables with brass edging, paneled mirrored columns, and varnished mahogany planking.

Blue Fin is located at 1567 Broadway (at 47th Street) New York, NY 10036. Call them at 212.918.1400 or visit their web site at http://www.bluefinnyc.com/.

Photo Credit: Noah Fecks/Blue Fin