By: Merilee Kern, MBA

Union Square has always occupied a distinctive place in New York City’s cultural and culinary landscape. It is a neighborhood where history, creativity, and everyday city life converge, and the W New York Union Square captures that intersection with striking clarity. More than a hotel, it functions as a social anchor, offering a seamless evening that moves from cocktails and live music in a dramatic historic setting to a seafood-driven dinner shaped by market-fresh ingredients, thoughtful design, and classic technique.

An evening at the W New York Union Square naturally begins in the Living Room Bar and Lounge, the hotel’s signature gathering space located within a grand Beaux Arts building. Originally designed as a ballroom in the early twentieth century, the room retains its architectural gravitas through soaring ceilings, white marble columns, intricate rosettes, and Corinthian capitals. These original elements are preserved and celebrated, forming the foundation of a space that feels timeless rather than nostalgic.

Photo Courtesy: W Hotel Union Square

Contemporary design layers add warmth and intimacy. Plush velvet seating in rich green and blue hues, golden accents, and petal-inspired chandeliers soften the scale of the room while maintaining its sense of drama. The result is a space that feels glamorous yet inviting, encouraging guests to linger rather than simply pass through.

During the daytime, the Living Room operates as a café serving Devoción coffee alongside artisanal pastries, drawing locals and travelers alike. As evening arrives, the space undergoes a transformation. Cinematic projections illuminate the walls, live music fills the room, and DJs take over on weekends, creating a lively atmosphere that reflects the creative pulse of Union Square. The crowd is an easy mix of neighborhood regulars, hotel guests, and downtown creatives, giving the lounge an energy that feels organic rather than staged.

Photo Courtesy: Michael Kleinberg / W Hotel Union Square

General Manager Christina Poon describes the Living Room as a reimagining of the traditional hotel lobby. Inspired by iconic New York spaces such as Grand Central Station, it is designed to function as a cultural hub rather than a transitional area. Guests enjoying a pre-dinner cocktail or listening to an immersive music experience are surrounded by layers of New York history, adding depth to the evening before it even begins.

The beverage menu reinforces that sense of occasion. Guests can choose from craft and classic cocktails, a curated wine list, and elevated bar fare that goes well beyond standard lounge offerings. Small plates such as truffle fries, tuna tartare, sliders, and a wagyu burger provide satisfying options for those settling in for the night or easing into dinner.

From the Living Room, guests need only descend a short flight of stairs to reach Seahorse, the hotel’s newly opened seafood brasserie. Operated by restaurateur John McDonald of Mercer Street Hospitality, the group behind well-known New York institutions like Lure Fishbar and Bowery Meat Company, Seahorse brings a refined yet approachable take on coastal dining to Union Square. Executive Chef John Villa leads the kitchen, shaping a menu that balances global influences with a strong sense of place.

Design plays a central role in setting the tone at Seahorse. Created by the Rockwell Group, the interior draws inspiration from maritime history without slipping into literal interpretation. Yacht-style flooring, handmade scalloped tiles, warm wood paneling, and mother-of-pearl accents create texture and visual interest throughout the room. A dramatic raw bar anchors the space, serving as both a functional element and a visual focal point.

Stretching across the dining room is a forty-foot mural titled Rhapsody in Blue by Brooklyn-based studio En Viu. The surreal artwork blends maritime references with a distinctly downtown sensibility, reinforcing the idea that Seahorse is as much about atmosphere as it is about cuisine.

Poon notes that the design is intended to immerse diners in New York’s nautical past, including its long history of oyster farming. The materials and finishes were selected deliberately to support that narrative, from the deep blue banquettes to the ornate seafood bar. Every detail contributes to a cohesive environment that feels polished, warm, and intentional.

In the kitchen, Chef Villa’s philosophy centers on restraint and respect for ingredients. His approach is straightforward in principle but demanding in execution: source the best fish and seafood available and apply technique only where it enhances flavor. The menu is designed to be simple yet complex, offering clarity on the plate while rewarding close attention.

Raw bar selections and crudo are at the heart of Seahorse’s identity. These offerings reflect the restaurant’s emphasis on clean, refined flavors and pristine sourcing. Chef Villa has emphasized that variety is key, ensuring that guests find reasons to return again and again rather than viewing the menu as a one-time experience.

The nearby Union Square Greenmarket is a constant source of inspiration for the kitchen. Chef Villa frequently walks the market, selecting produce, herbs, and other ingredients that shape seasonal changes to the menu. This proximity allows the restaurant to evolve naturally throughout the year while maintaining a strong connection to the neighborhood.

Among the starters, Skull Island Prawns with Calabrian chili and charred lemon stand out for their balance of heat and brightness. The raw offerings are equally compelling. Beausoleil oysters arrive with kumquat and sesame relish, while Shigoku oysters are paired with pickled plum and sake. Kumamotos are served with cucumber, gin, and chive, offering a refreshing contrast. The brioche toast service adds a note of indulgence, featuring toppings such as Maine lobster with Old Bay aioli and sea urchin finished with Osetra caviar.

Pasta dishes provide comfort without sacrificing finesse. The Spicy Lobster Cavatelli, prepared with chilies and dried tomatoes, highlights the natural sweetness of the lobster while delivering a subtle kick of heat. Among the entrées, the Olive Oil Poached Striped Bass with baby carrots and artichoke barigoule showcases delicacy and balance, while the Dover Sole with meuniere sauce and broccolini reflects the restaurant’s commitment to classic technique executed with care.

Chef Villa often points to the tuna crudo as a dish that best represents Seahorse’s philosophy. The preparation features premium tuna dressed simply with a small estate olive oil from Montalcino and fleur de sel. By limiting ingredients and focusing on quality sourcing, the dish allows the fish to take center stage.

The beverage program at Seahorse mirrors the culinary approach. John McDonald explains that the cocktail list is divided between refined interpretations of familiar classics, such as the martini and negroni, and more inventive options with maritime-inspired names. This balance ensures that guests feel both comfortable and intrigued when exploring the menu.

McDonald also sees Seahorse as part of a broader resurgence in Union Square’s dining scene. Once home to many of the city’s most iconic restaurants, the neighborhood had grown quieter in recent years. The opening of Seahorse has helped bring renewed energy to the area, contributing to a sense of momentum and revival.

For Chef Villa, one personal favorite on the menu is the smoked mackerel. Lightly cured and smoked, it is served simply with olive oil, lemon, and Colatura. The dish is understated yet layered, reflecting the kitchen’s ability to achieve depth through restraint.

Taken together, the Living Room Bar and Seahorse create a cohesive and memorable evening that captures the spirit of Union Square. Historic architecture, live music, inventive cocktails, and seafood-driven cuisine unfold in a way that feels both elevated and grounded in place. For visitors seeking a polished Manhattan night out or locals rediscovering the neighborhood’s renewed dining energy, the W New York Union Square offers an experience that rewards curiosity, appetite, and time well spent.

About the Author

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.