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"Set to open in November in the former Todd English’s Olives space at the flagship Union Square W Hotel, the 120-seat Seahorse will be a seafood-centric, French-inspired hotel bar and restaurant from Mercer Street Hospitality. Executive chef Paul Hargrove (from Stone Barns at Blue Hill and Standard Grill) will lead a menu with a raw bar and greenmarket influences, alongside in-house baking (sourdough, flatbread, breakfast pastry) from Patrick Shaw-Kitch; David Rockwell has redesigned the space and the new location will include a just-built rooftop bar with a retractable roof." - Emma Orlow