Annual Meeting: October 12
This year’s annual shareholder meeting will take place virtually on October 12. Watch your mail and e-mail for log-in details.
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Seahorse, A New Restaurant on the Edge of the Park
The renovated W Union Square Hotel now boasts a hot new restaurant that the New York Post loves:
It took Seahorse, the new seafood spot in the W hotel, four years to open after it was first planned — and only two weeks to conquer Manhattan.
The wonderful eatery from owner John McDonald and chef John Villa is a rare, instant artistic and commercial success that’s just what Union Square needed.
The blocks around the park lost their culinary cred after Brazilian-style Coffee Shop closed in 2018 and Blue Water Grill a year later, leaving the famous Greenmarket its only claim to glory. Seahorse, on Park Avenue South at East 17th Street, puts the juice back. The corner will be even more of a food destination when a giant STK Steakhouse opens soon across the street.
McDonald’s Mercer Street Hospitality owns a half dozen crowd-pleasing eateries including Bowery Meat Company, Bar Mercer and, most famously, Lure Fishbar in Soho, which might lose its home of 20 years to Prada.
Seahorse tops them all. The stunning design by David Rockwell offers everyone open views of the sea of booths, banquettes and tables. Nautical blue trim sets the theme. Walls of rich teak refer to, but don’t copy, Lure and its yacht cabin vibes.
Villa is equally at home in corporate and individual-restaurant settings. He was recently culinary head of Tao Group, but I remember him as well for Pico — a great modern-Portuguese restaurant that didn’t survive Tribeca’s street closings after 9/11.
Now Open: Il Laboritorio del Gelato
Weird that Il Laboritorio del Gelato has chosen to open at 56 University Place on the corner of 10th Street, directly across from Amorino, but so it goes.
Union Fare: An Upscale Food Court for our Neighborhood
Have you tried Union Fare yet? From the Times:
First came a cafe that becomes a wine bar in the evening. Stage 2 of this sprawling complex in part of the original Barnes & Noble bookstore is a restaurant. A very long bar opposite high-top tables leads to a dining room that is a study in recycling, decorated in reclaimed wood, with chairs strapped in rubber from discarded tires. There’s a raw bar and a charcuterie station. The chef, Yvan Lemoine, focuses on seasonal American fare. At his side, and supplying the cafe with baked goods, is Thiago Silva. His bakery will be in a food market, opening later, with pizza, burgers, salads, poké and Peruvian rotisserie chicken. 6 East 18th Street, 212-633-6003, unionfare.com.
