Blu on the Hudson, the celebrated Modern American restaurant

Blu on the Hudson offers a New York City-style dining experience on the Hudson River waterfront in historic Weehawken, New Jersey, with breathtaking views of the Manhattan skyline. The restaurant seamlessly blends land and sea, reflected not only in its stunning views but also in its menu. Guests can enjoy a seafood-forward selection complemented by an exceptional steak program, house-made pasta, a unique cocktail menu, and a Wine Spectator award-winning wine list. Additionally, a rooftop event space will soon be available for gatherings.

Since its opening, Blu on the Hudson has quickly become one of New Jersey’s most booked restaurants on OpenTable. A popular hotspot for celebrities, renowned athletes, Manhattanites seeking a break from the city’s hustle, and tourists; it has also earned a loyal following among locals. Blu on the Hudson stands out for consistently delivering an exceptional dining experience in every way. The professionalism and warmth of its staff are to be congratulated, and these qualities are a key reason for the restaurant’s ongoing success.

The concept was created by Blu Hospitality Group, led by Kosta Gianopoulos, who collaborated with Designer Peggy Leung—whose previous projects include Tokyo DisneySea 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 are 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); General Manager Andrew Christianson (Restoration Hardware Hospitality, Morrissey Hospitality) Sommelier Adam Greer (Dovetail, Chestnut) and Beverage Consultant Jeremy Le Blanche (Thyme Bar, The Gibson, German Gymnasium).

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: an Haute Caviar program, one ounce of caviar of choice (28 grams) served with crispy potatoes and deviled eggs; and East Coast Oysters dressed with green tomato vinaigrette, tomato granita.

Appetizers highlight: Shrimp, Basque style in a pil pil garlic and chili sauce served with a toasted baguette; Rice Cakes topped with spicy tuna, tobiko, and avocado; and Steak Tartare with cured egg yolk, cornichons, truffle, mustard, potato chips.

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 Lobster Fra Diavolo in a spicy simmered four-hour tomato sauce with basil; hand-rolled Gnocchi in a spicy vodka sauce with local ricotta; and Butternut Agnolotti in sage, brown butter, and stracciatella.

Main courses are dubbed Land & Sea: Roasted Chicken served with bacon, baby spinach, and radicchio; Whole Branzino for Two, baked and served with bearnaise sauce and charred lemon; and Faroe Islands Salmon with glazed lentils, celery root puree and charred cauliflower.

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 are an exclusive Wagyu Skirt Steak, sourced from Westholme and only available at Blu on the Hudson and a mouthwatering 16-ounce Delmonico, as well as large format cuts exemplified by their 40-ounce Wagyu Tomahawk and 32-ounce Prime Porterhouse.

Desserts were created by Pastry Chef Erika Martinez. They are inspired by classics and presented with a twist, like Classic Tiramisu, with a semi-liquid top that is poured over the dish tableside; Pumpkin Cheesecake Brulée with cranberry compote and maple cream; 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 like 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. Please click here for Blu Sushi Bar’s full menu.

The Wine Spectator award-winning 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. It includes a robust selection of wines by the glass, including five sparkling, eight white, and twelve red selections as well as a reserve list beautifully displayed in the restaurant’s wine wall. Please click here for the full wine list.

Beverage Program: To create the cocktail list, Jeremy Le Blanche drew from his experience in working at the best cocktail bars around the world, including—Thyme Bar, The Gibson in London, and German Gymnasium in London—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. Please click here for the full cocktail menu.

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.

LOCATION: 1200 Harbor Boulevard Weehawken, NJ 07086

WEBSITE: bluonthehudson.com

PHONE: 201-636-1200

INSTAGRAM: @bluonthehudson

HOURS:

Dinner:

Mon – Thurs: 5:00 PM – 11:00 PM
Fri & Sat: 5:00 PM – 1:00 AM
Sun: 5:00 PM – 10:00 PM
Valet Parking

Lunch:

Fri: 12:00 PM – 3:30 PM

Brunch:

Sat & Sun: 11:00-3:00 PM

Social Hour: