Seahorse, a Splashy Seafood Brasserie, Elevates the Hotel Restaurant Experience

The new restaurant from Mercer Street Hospitality and chef John Villa offers a standout seafood menu and stunning design inside the W New York - Union Square hotel.

Apr. 1, 2026 at 5:55pm

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Seahorse, a new seafood-focused restaurant located within the W New York - Union Square hotel, is exceeding expectations for hotel dining with its elegant design, creative menu from chef John Villa, and lively atmosphere. The 125-seat restaurant, designed by Rockwell Group, features a nautical-inspired aesthetic with scallop tiles, midnight-blue banquettes, and a stunning sea-themed mural. The menu highlights fresh seafood options like crudo, dover sole, and branzino, as well as unique dishes like spicy lobster cavatelli and corn ravioli. Seahorse is the latest project from restaurateur John McDonald and his Mercer Street Hospitality group, known for acclaimed spots like Soho's Lure Fishbar.

Why it matters

Seahorse represents a new standard for hotel restaurants, elevating the dining experience beyond the typical uninspired offerings. In a city with an abundance of dining options, Seahorse stands out as a destination-worthy seafood restaurant that just happens to be located within a hotel. Its success could pave the way for more hotels to prioritize exceptional culinary experiences that draw in both hotel guests and local diners.

The details

Seahorse occupies a 125-seat space inside the W New York - Union Square hotel, designed by the acclaimed Rockwell Group. The restaurant features a nautical-inspired aesthetic with scallop tiles, midnight-blue banquettes, and a stunning hand-painted mural depicting an epic seafaring adventure. The menu, overseen by executive chef John Villa, focuses on fresh seafood options like crudo, dover sole, and branzino, as well as unique dishes like spicy lobster cavatelli and corn ravioli. Desserts include a towering three-layer carrot cake and the theatrical baked Alaska.

  • Seahorse opened in September 2025 inside the revamped W New York - Union Square hotel.

The players

John McDonald

Restaurateur and founder of Mercer Street Hospitality, the group behind Seahorse and other acclaimed restaurants like Soho's Lure Fishbar.

John Villa

Executive chef at Seahorse, responsible for the creative seafood-focused menu.

Rockwell Group

The design firm that created Seahorse's elegant, nautical-inspired interiors.

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What they’re saying

“It's a bit surreal: There's movement to it; there are all these small moments happening inside it.”

— John McDonald, Restaurateur

The takeaway

Seahorse sets a new standard for hotel dining, proving that a restaurant located within a hotel can offer an exceptional, destination-worthy culinary experience. Its success could inspire more hotels to prioritize exceptional food and design in their on-site dining options, elevating the overall hotel guest experience.