"Last year, rumors swirled about Lure Fishbar - an upmarket SoHo seafood restaurant from restaurateur John McDonald - was being threatened with eviction after 20 years. Why? Neighboring Prada wanted to take over the lease in order to open an outpost of its Pasticceria Marchesi restaurant. An ironic conundrum considering Lure's high-profile regulars. A year since that rumor mill began turning, Lure's departure remains unconfirmed - though its lease is due to end part way through next year, potentially allowing the fashion house to pounce."
"What we do know, however, is that McDonald and his team have acted on foresight (disaster prepping, maybe?), and opened Seahorse, another fancy seafood-focused restaurant, this time inside W New York - Union Square, in the landmark Guardian Life building. Accessed by its own entrance, separate to the hotel, Seahorse is being positioned as upmarket but not pretentious; it's elevated but not exclusive. McDonald has hopes that the opening can kick-start what was once a bustling dining destination."
"Led by head chef John Villa, the menu prioritizes seasonal seafood with ingredients sourced just minutes away at Union Square Greenmarket. A classic raw bar leads: there's an extensive oyster list, as well as crudo and a mammoth seafood platter, featuring shrimp, lobster and tuna tartare. Sharer appetizers and entrees are ocean-dominated too (lobster pasta; dover sole with meuniere sauce; Maine cod; poached swordfish), but there is some diversity in the form of pan roasted chicken with tarragon veloute and a 12oz NY strip streak."
Lure Fishbar, an upmarket SoHo seafood restaurant owned by John McDonald, faced eviction rumors after neighboring Prada sought the lease to open Pasticceria Marchesi. Lure's departure remains unconfirmed, with the lease due to end part way through next year. McDonald opened Seahorse inside W New York - Union Square in the landmark Guardian Life building as a precaution and new venture. Seahorse is accessed separately from the hotel and is positioned as upmarket but not pretentious. Head chef John Villa focuses on seasonal seafood sourced from Union Square Greenmarket, with a raw bar, large platters, ocean-led sharers and a few non-seafood options. The Rockwell Group-designed space features maritime motifs, an under-sea mural, handmade scallop tiles, mother-of-pearl inlays and 125 seats across booths and banquettes.
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