Blu on the Hudson brings a New York City-style dining experience to the waterfront in Weehawken, New Jersey.
With stunning views of the Hudson River and the New York City skyline, land and sea come together at Blu on the Hudson not just as a view but on the menu as well, with seafood-forward options accented by a top-flight steak program, homemade pasta, a one-of-a-kind cocktail program and soon-to-come rooftop event space.
The concept was created by Blu Hospitality Group, led by Kosta Gianopoulos, who collaborated with Designer Peggy Leung, whose previous projects include Tokyo Disney Sea and being one of the lead designers of TAO Las Vegas, to fill the expansive 30,000-square-foot space, designing a dining environment generally reserved for Manhattan. The sprawling interior has a cozy lounge with a large fireplace and reception, segueing into a spacious main dining room with floor-to-ceiling windows that provide views of the Manhattan skyline. Centering the room is an elegant rectangular white marble-topped bar where artistically crafted cocktails are served. Behind the bar is an array of dining alcoves with green tropical-inspired walls. Beyond that are two private dining rooms with a beautifully curated wine wall. Separated from the main space by sliding glass doors is Blu Sushi Bar, marked by red wallpaper depicting cherry blossoms, natural wood tables and an elegant marble sushi bar.
To undertake the massive project, Blu Hospitality assembled an all-star cast of industry veterans to bring it to life: Executive Chef Juan Carlos “JC” Ortega (BR Guest Hospitality’s Blue Fin, Blue Water Grill and most recently Catch Steak); Beverage Director Jeremy Le Blanche (Thyme Bar, The Gibson, German Gymnasium) and Sommelier Adam Greer (Dovetail, Chestnut).
Chef JC has brought his years of experience working with seafood and steak to create a menu composed of simple, clean ingredients that elicit complex flavors by drawing on a variety of influences from the Mediterranean and beyond. His cuisine is elevated yet remains approachable, offering selections for every diner to enjoy.
The menu begins with a Raw Bar and Crudo that includes: a Haute Caviar program, one ounce of caviar (28 grams) served with crispy potatoes, brioche toast points and quail deviled eggs; and Dressed East Coast Oyster, with pickled jicama, salmon roe and Meyer lemon.
Appetizers highlight: Shrimp, Basque-style shrimp in a pil pil garlic and chili sauce served with a toasted baguette; Rice Cakes topped with spicy tuna, tobiko and avocado; and Spanish Boquerones, imported white anchovies on pan con tomate, with green olives.
To create the Homemade Pasta, Chef JC collaborated with Chef Alberto Reyes, who worked under Chef Scott Conant as a butcher and pasta maker. The selections include Gemelli with braised veal shank, Grana Padano and basil; hand rolled Gnocchi in a spicy vodka sauce with local ricotta; and a vegan option of Spinach Radiatore in zucchini-basil pesto with pine nuts and vegan feta cheese.
Main courses are dubbed Land & Sea: Chicken served piccata style with baby spinach Whole Branzino for Two, baked and served with bearnaise sauce and charred lemon; and Head-on Shrimp and Diver Scallops with chermoula, lemon and herbs.
Blu on the Hudson’s world-class steak program highlights Midwest Prime Steaks, Australian Wagyu sourced from Westholme and Japanese A-5 Wagyu from the Kagawa Prefecture. Headlining the program is an exclusive Wagyu Skirt Steak, sourced from Westholme and only available at Blu on the Hudson, as well as a mouthwatering 16-ounce Delmonico.
Desserts were created by Pastry Chef Erika Martinez. She is inspired by classics and presented with a twist, like Classic Tiramisu, with a semi-liquid top that is poured over the dish tableside; Gala Apple Pie Profiteroles with almond crackling, whipped Greek yogurt and bourbon caramel sauce; and Flourless Chocolate S’mores, gluten-free graham cracker with chocolate mousse and marshmallow.
Blu Sushi Bar, just off the main dining room, serves sushi as well as izakaya-inspired cuisine with flavor profiles similar to those in the main dining room created by Chef JC in collaboration with K Dong, who owns Hinoki Greenwich and MIKU SUSHI in Greenwich, Connecticut. The concept is meant to be more casual, offering creative dishes as well as lunch and takeout service.
To create the cocktail list, Beverage Director Jeremy Le Blanche drew from his experience in working at the best cocktail bars around the world to create a program that while unique, is still accessible. His drinks substitute fussy ingredients in favor of theatrical presentations and uncommon garnishes to retain their familiarity while creating a memorable experience for each guest.
The Wine Program was built by Sommelier Adam Greer, who worked with Chef John Fraser at Dovetail and received much of his early wine education from Michael Connolly while working at Chestnut on Smith Street. He has curated a global wine list, with strengths in Bordeaux and Burgundy that features lesser-known wines for a great value relative to their plus quality alongside legacy producers.
Blu on the Hudson is just minutes away from Hoboken and Jersey City by Light Rail, and a picturesque six-minute NY Waterway ferry ride from Manhattan.
