News

Union Square just got a little more mysterious. Hidden beneath Mission Ceviche’s massive flagship restaurant, Sub-Mission is a new subterranean cocktail lounge that mixes speakeasy allure with Peruvian flair—and it’s shaping up to be downtown’s next late-night magnet.

The 1,000-square-foot hideaway, located at 7 East 17th Street, takes the phrase “below the surface” quite literally. Guests descend from the ceviche bar upstairs into a jewel-toned cocoon of gold, green and soft lighting. The centerpiece is a glowing U-shaped bar crowned by a chandelier and flanked by plush banquettes that seat 65. Fashion portraits, moody lamps and color-shifting backlit panels (yes, guests can choose the hue) complete the glamorous tableau.

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.

Imagine a 538-foot tall condo at 5 West 13th St., and imagine it holding just 36 units (three units less than our co-op). Well, it’s very likely to happen.

That’s weird. Bar 13, which has been at the corner of University and 13th for more than 20 years, has been reborn as Cheers NYC, which is a non-alcoholic bar. Mocktails only. Go figure. Seems it’s true the kids are drinking less these days.

Check out the new Time Out food hall when it opens at 14th. St east of the park on September 26. Will a new food hall succeed in a location where the previous food hall failed? We’ll see.

The Union Square Partnership’s annual Harvest gala is coming up. Here is the link for tickets. 

The W Hotel has undergone a $100 million renovation, including new restaurants and a new rooftop bar. With room rates now at $650, it’s pretty high-end.

University Place will soon have not one but two taco spots within two blocks of each other. What was Tortaria at the corner of 12th St. will now become the second branch of Santo Taco. The update:

Since opening in the spring, Santo Taco’s Soho stall has gotten people to line up around the block for its steak trompos and rough-edged masa tortillas. Now it’s expanding: A new location will triple the number of seats while adding margaritas to the menu.

The USP says: “We want to hear from you! Our 2025 Community Opinion Survey is now live. Share your feedback, ideas, and opinions to help shape the future of the Union Square-14th Street District. Your responses help us understand the community’s priorities and how we can better serve you. The survey closes 5:00 PM on Thursday, September 18th, 2025 — take it today!”

Here’s the link.

Patisserie Fouet on 13th St. is gone, and now we know what will be next in the space:

After more than a decade serving noodles at Smorgasburg and two years running Noodle Lane in Park Slope, Lane Li and Chris Wang are opening the 40-seat bistro Rulin. The specialty will be Chinese knife-shaved and hand-pulled noodles — like dan dan mian with pork, Sichuan vegetables, and scallions — and a signature “Rulin” noodle served with mustard greens and chicken broth.