Blue Fin is located in the flagship W Times Square hotel. Recently awarded 2 stars from The New York Times, Blue Fin is an innovative seafood restaurant, with an all-star cast showcasing the talents of Executive Chef Paul Sale and Pastry Chef George McKirdy.

Blue Fin is meticulous in their attention to detail in a dramatic avant-garde setting. Chef Sale and Murphy are co-producing tempting and modern menus with eclectic appeal. The secret to the success of this seafood mecca is simple flavors, great execution and pristine ingredients.

Sale's signature Chilean Sea Bass is paired with melted leeks, fennel and potatoes flavored with saffron and drizzled with a rich bouillabaisse emulsion. An enterprising sushi menu created by Sushi Chef Masa includes four types of fresh eel and tuna, as well as numerous other exotic choices. Polish off the evening with Murphy's Sour Cherry Toasted Almond Cake, or Trio of Valrhona Chocolate.

Blue Fin's Beverage team has assembled a 350 bottle wine list with 30 wines by the glass and innovative cocktails that can be enjoyed at either of the two bars.

To create this two-story, 400-seat dining oasis in the epicenter of the most exciting and energizing city in the world, design firm Yabu Pushelberg has included such original features as an expansive sparkling wall of highly polished mirror, glowing resin tables, and a floating terrazzo staircase.