New York restaurateur John McDonald (Lure Fishbar, Bowery Meat Company) presents Seahorse, a modern seafood restaurant and raw bar driven by global influences and Greenmarket produce.
Helmed by executive chef John Villa, Seahorse brings a fresh, elevated take on coastal dining—anchored by pristine seafood, oysters, vibrant crudo, and seasonal ingredients sourced just steps away.
Above Seahorse lives, Guardian Bar at W
A rooftop bar and lounge.
Mercer Street Hospitality
Founded in 1993 by entrepreneur John McDonald, Mercer Street Hospitality (MSH) is a New York City-based boutique hospitality group with deep roots in the heart of SoHo. What began with the opening of the neighborhood's iconic MercBar has grown into a curated collection of some of downtown Manhattan's most celebrated restaurants and bars — each with its own distinct identity, united by a shared commitment to exceptional food, drink, and genuine hospitality.
Today, MSH owns and operates a diverse portfolio of venues including Lure Fishbar (New York & Chicago), Bowery Meat Company, Bar Mercer, Cha Cha Tang, Smyth Tavern, Galerie Bar, and Seahorse at the W New York – Union Square — the group's latest addition. Together, these brands span the full dining spectrum — from coastal seafood and upscale steakhouse dining to neighborhood taverns, wine bars, and inventive cocktail lounges.
For over 30 years, Mercer Street Hospitality has remained grounded in its original ethos: create places people want to return to, again and again.
It took Seahorse, the new seafood spot in the W hotel, four years to open after it was first planned — and only two weeks to conquer Manhattan.
The wonderful eatery from owner John McDonald and chef John Villa is a rare, instant artistic and commercial success that’s just what Union Square needed.
McDonald’s Mercer Street Hospitality owns a half dozen crowd-pleasing eateries including Bowery Meat Company, Bar Mercer and, most famously, Lure Fishbar in Soho, which might lose its home of 20 years to Prada.
Seahorse tops them all. The stunning design by David Rockwell offers everyone open views of the sea of booths, banquettes and tables. Nautical blue trim sets the theme. Walls of rich teak refer to, but don’t copy, Lure and its yacht cabin vibes.
Villa is equally at home in corporate and individual-restaurant settings. He was recently culinary head of Tao Group, but I remember him as well for Pico — a great modern-Portuguese restaurant that didn’t survive Tribeca’s street closings after 9/11.
I usually brace for disappointment when Dover sole is served tableside — many untrained employees struggle to debone the fish, and it’s somehow both cold and still filled with bones in the end.
Not at Seahorse, where the waiter did the job perfectly in seconds. It showed why the species is so prized — its buttery flavor and meaty texture stand alone. Classic meunière sauce and brown butter made the dish complete. It’s a steal at $69 although the price will likely go up.
Villa and his team avoid the common curse of overcooked and/or inadequately prepped fish that yields dry results.
Roasted Maine cod ($42) is perfectly light and flavorful, its mildness brightened with green olive tapenade and a tomato reduction. Olive oil-poached swordfish ($44) was another delicate miracle in artichoke barigoule.
Seahorse arrived as part of a $100 million redesign of the W hotel, where Todd English’s Olives closed 10 years ago. The new restaurant was worth the long wait — and the long wait you might have reserving a table.
Welcome back, Union Square!