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Despite its Times Square location, Blue Fin is no tourist joint, but a tempting (and loud) seafood destination for all marine cravings.


Cuisine

Open
Breakfast & Dinner daily, Lunch Mon.-Fri., Brunch Sat.-Sun.
Open late Tues.-Sat.
Features

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Blue Fin Restaurant Review

: Don't be misled by the big Times Square production of this seafood extravaganza. Stephen Hanson broke away from his popular but mediocre-for-the-masses fish formula (Atlantic Grill, Blue Water Grill, Ocean Grill) when he opened this shiny and sleek bi-level water world. Avoid the street-level bar and ascend to the upstairs dining room, where a jazz combo grooves and the giant faux-tortoiseshell walls soothe (but the room is loud --- you've been warned). Rarely does a do-it-all spot succeed at everything, but Blue Fin does. Sushi, raw bar offerings, well prepared, contemporary fish dishes: it's all good. Sushi chef Hiroshi Takaishi prepares topnotch, traditional sushi and sashimi as well as sweet, colorful rolls like hamachi, barbecue eel, and Thai sesame. He knows how to choose and handle his fish. In the kitchen, Eric Woods turns out well-composed plates. For an appetizer, try the charred Spanish octopus with smoked paprika, chickpea ragoût and cerignola olives, and then move on to one of the entrées like the pan-seared Alaskan halibut with lemon herb gnocchi, jumbo lump crab, petit portobello mushrooms and arugula. The saké list is thorough and the wine list gargantuan.





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