Blue Water Grill
31 Union Square W. (W. 16th St.)
Send to Phone
New York, NY 10003
212-675-9500 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Casual
* Click here for rating key
Stephen Hanson's restaurant empire continues to grow faster than casinos on the Vegas strip with Blue Water Grill winning the Union Square popularity contest. Executive Chef Matthew Hughes crafts an almost exclusive seafood menu. Lobster claws its way into bisque, slips onto sliders, and rolls into maki. Order it live, then bid it 'adieu' for a grilled, broiled or steamed send off. Hughes even manages to mix the mollusk into mashed potatoes and lob it between brioche slices at lunch. A selection of briny bivalves---caught in British Columbia and New Brunswick waters---beckon at the raw bar. Before or after you get to all of this, be it at the bar or the mezzanine, break the ice with an old aquaintance over 'frost's first kiss' (Maker's Mark, apple cider and amaretto) or break it off with a 'winter stormy' (rum, cranberry and ginger beer). Follow the jazz riffs downstairs; or come for Sunday brunch when the band moves upstairs and improvises to Hughes's eggs benedict specials du jour in the main dining room. |

RESTAURANT AWARDS
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A SEASON OF LOVE
Set the mood for love by reserving a table at one of the Best Romantic Restaurants in New York, or view our list of Valentines Restaurants to find out which restaurants are offering unique menus just for February 14. Also, see who sets the standard for seductive dining across the country with our Top 10 Romantic Restaurants in the U.S. list.












Stephen Hanson's restaurant empire continues to grow faster than casinos on the Vegas strip with Blue Water Grill winning the Union Square popularity contest. Executive Chef Matthew Hughes crafts an almost exclusive seafood menu. Lobster claws its way into bisque, slips onto sliders, and rolls into maki. Order it live, then bid it 'adieu' for a grilled, broiled or steamed send off. Hughes even manages to mix the mollusk into mashed potatoes and lob it between brioche slices at lunch. A selection of briny bivalves---caught in British Columbia and New Brunswick waters---beckon at the raw bar. Before or after you get to all of this, be it at the bar or the mezzanine, break the ice with an old aquaintance over 'frost's first kiss' (Maker's Mark, apple cider and amaretto) or break it off with a 'winter stormy' (rum, cranberry and ginger beer). Follow the jazz riffs downstairs; or come for Sunday brunch when the band moves upstairs and improvises to Hughes's eggs benedict specials du jour in the main dining room. 


