Mercer Street Hospitality, behind many successful concepts in the city, is opening a new French seafood-centric restaurant at Union Square’s W Hotel later this fall.
The new concept, called Seahorse, will be taking over the space formerly occupied by Todd English’s Olives at the W Hotel’s flagship location. The hospitality team tapped Paul Hargrove, who was formerly with Stone Barns at Blue Hill followed by the Standard Grill, as the executive chef of the concept. The menu is slated to offer a raw bar and greenmarket influences, as well as in-house baking, sourdough, flatbread, breakfast pastries from Stone Barns at Blue Hill’s Patrick Shaw-Kitch. The space will be redesigned by David Rockwell who founded the award-winning Rockwell Group. The space is slated to seat 120 people and will be renovated with a newly built rooftop bar with a retractable roof.
Other concepts founded by the premiere hospitality group include Lure Fishbar, Galerie Bar, Bistrot Leo, Butterfly Soho, A60, Bowery Meat Company, Bar Tulix, Hancock St., Mercbar, BMC Butcher Shop and Smyth Tavern. The group was founded by John McDonald who is its acting chief operating officer.
