By: Merilee Kern, MBA
Evenings in Union Square carry a distinctive energy, blending old New York grandeur with contemporary creative culture. The W New York Union Square channels that atmosphere with ease, offering guests an experience that feels rooted in history yet unmistakably modern. A night that unfolds between the hotel’s Living Room Bar and its destination seafood restaurant, Seahorse, showcases how architecture, design, cocktails, and cuisine come together in a seamless downtown narrative.
The evening naturally begins in the Living Room Bar and Lounge, the hotel’s dramatic lobby space set within a historic Beaux Arts building. Originally designed as a grand ballroom, the room still reflects its early twentieth-century origins through soaring ceilings, carved rosettes, Corinthian columns, and expansive marble details. These architectural elements are paired with plush velvet seating, jewel-toned greens and blues, gold accents, and petal-inspired chandeliers that bring warmth and intimacy to the space.
During the day, the Living Room functions as a café serving Devoción coffee and artisanal pastries. As evening arrives, it transitions into a lively lounge with cinematic projections, live music, and DJs on weekends. The atmosphere attracts a mix of locals, travelers, and creatives, creating a social scene that feels authentic to the Union Square neighborhood.
General Manager Christina Poon describes the Living Room as a cultural anchor. She notes that the space reimagines the traditional hotel lobby as a gathering place inspired by landmarks such as Grand Central Station. Guests sipping cocktails or enjoying music are surrounded by layers of New York history, making the setting as memorable as the drinks themselves. The menu includes both classic and craft cocktails, a thoughtfully curated wine list, and elevated bar fare like truffle fries, tuna tartare, sliders, and a wagyu burger.
From there, guests descend a short flight of stairs to Seahorse, the hotel’s recently opened seafood brasserie. Operated by restaurateur John McDonald of Mercer Street Hospitality, the group behind Lure Fishbar and Bowery Meat Company, Seahorse brings a polished yet approachable take on coastal dining to Union Square. Executive Chef John Villa leads the kitchen, drawing inspiration from global flavors and the seasonal offerings of the nearby Union Square Greenmarket.
Designed by the Rockwell Group, Seahorse reflects a refined nautical aesthetic. Yacht-style flooring, scalloped tiles, warm wood paneling, and mother-of-pearl accents create a layered maritime feel, while a dramatic raw bar anchors the room visually. Stretching across the dining space is a forty-foot mural titled Rhapsody in Blue by Brooklyn-based studio En Viu, adding a surreal and distinctly downtown element to the environment.
Poon explains that the design is integral to the overall experience, referencing New York’s maritime past and the city’s history of oyster farming. The materials, textures, and color palette work together to immerse diners in a setting that feels cohesive and intentional without becoming theme-driven.
Chef Villa’s culinary philosophy mirrors that restraint. His approach centers on sourcing exceptional fish and seafood and allowing those ingredients to take the lead. The menu balances simplicity with technique, offering dishes that feel refined without unnecessary embellishment. Raw bar selections and crudo are central to the restaurant’s identity, reinforcing a focus on clean flavors and pristine sourcing.
Proximity to the Union Square Greenmarket plays a key role in shaping the menu. Villa often draws inspiration directly from the market, allowing seasonal produce and herbs to guide menu evolution throughout the year. That commitment to freshness is evident across the offerings.
Standout starters include Skull Island Prawns with Calabrian chili and charred lemon, delivering a bright balance of heat and citrus. Oyster selections are particularly strong, ranging from Beausoleil oysters with kumquat and sesame relish to Shigoku oysters with pickled plum and sake, and Kumamotos finished with cucumber, gin, and chive. The brioche toast service adds an indulgent touch, featuring toppings like Maine lobster with Old Bay aioli or sea urchin paired with Osetra caviar.
Pasta lovers will gravitate toward the Spicy Lobster Cavatelli with chilies and dried tomatoes, a rich yet balanced dish that highlights the natural sweetness of the lobster. Among the entrées, the Olive Oil Poached Striped Bass with baby carrots and artichoke barigoule stands out for its delicacy and depth, while the Dover Sole with meuniere sauce and broccolini reflects the kitchen’s respect for classic technique.
One dish Chef Villa cites as emblematic of Seahorse is the tuna crudo, simply dressed with estate olive oil from Montalcino and fleur de sel. By limiting ingredients and focusing on quality sourcing, the preparation allows the fish itself to shine.
The beverage program follows a similar philosophy. John McDonald explains that the cocktail list is divided between refined interpretations of classics like the martini and negroni and more inventive offerings inspired by maritime themes. Familiarity and creativity coexist, giving guests options that suit a wide range of tastes.
McDonald also sees Seahorse as part of a broader revival of Union Square’s dining scene, an area once known for iconic restaurants that had grown quieter in recent years. He attributes the restaurant’s appeal to its combination of location, thoughtful design, and a commitment to clean, fresh ingredients.
Together, the Living Room Bar and Seahorse create a layered night out that reflects the spirit of Union Square itself. Historic architecture, live music, polished cocktails, and seafood-driven cuisine come together in a way that feels both elevated and accessible. For visitors seeking a memorable Manhattan evening or locals rediscovering the neighborhood, the W New York Union Square offers a sophisticated destination that rewards lingering.
Merilee Kern, MBA, is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers, and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations, and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining, and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / Twitter www.Twitter.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.
