Blu on the Hudson Featured in the New York Times

Off The Menu

By Florence Fabricant of The New York Times | April 4, 2023

Dining in Weehawken, N.J., is a feast for the eyes with the panorama of the Manhattan skyline on display. This new sprawl — 30,000 square feet of generously windowed restaurant, bar, lounge, private dining rooms and a separate sushi bar seating more than 300 — features seafood and steaks by the executive chef, Juan Carlos Ortega. He can handle volume, considering his experience at places like Blue Water Grill and Catch Steak. Appetizers like Basque shrimp with garlic, caviar service and oysters can segue into fresh pastas, like gnocchi in spiced vodka sauce; a dish combining shrimp and scallops; whole branzino; and assorted cuts of steak, including several from Wagyu beef.