On a Saturday, my family and I agreed that we should rejuvenate by indulging in a fancy meal. Therefore, Blu on the Hudson in Weehawken, NJ, allured us. It’s renowned for not only its breathtaking view of Manhattan, but for incorporating land and sea animals in the same dish, like a surf and turf meal. On the way, I was distracted by the distant skyscrapers of Manhattan and the sorbet colors emitted from the sunset. After 30 minutes, we arrived. Just by peeking through the vast windows, I felt like I should’ve been more elaborately dressed, as if for a wedding. Even the servers were elegantly dressed and poised.

The dim lighting and fireplace contributed to a perfect ambiance for an intimate date. The lounge was cozy yet luxurious, reminding me of a 5-star hotel lobby. If you want to feel immersed in the bustling atmosphere of NYC without actually being overwhelmed by the city which is infiltrated with honking cars, then indulging at Blu on the Hudson is your best bet. The wooden table featured a candle, which evoked a sense of dining at a Michelin-starred restaurant in NYC. We were seated in proximity to the floor-to-ceiling windows, which made me gasp at the scenic view.  

Once seated, our attentive waiter immediately offered ice-cold water. Between our appetizers, he efficiently changed our cutlery and plates. Although I’m underage, I was still allured by the refreshing and innovative cocktail menu. My dad ordered the Devilsreef rum, which was served in an antique-looking pot that had smoke, reminding me of a fire-breathing dragon. The menu felt like I was reading a passport, transporting me to diverse cultures. After contemplating on what to order, we decided on our first appetizer, the Blu roll. It showcased the chef’s admiration of authentic Japanese sushi counters, featuring fresh salmon and avocado. The lobster on top offered a depth of flavor and contributed to the aesthetically pleasing appearance. It looked like the glossy layer of a creme brulee dessert, but spicy. Next, the spicy tuna crispy rice transformed the Japanese scorned rice snack yaki onigiri by fusing it with a modern twist, consisting of spicy aioli mixed with fresh tuna on crispy rice. The tobiko eggs had a distinct pop. The citrusy sauce was refreshing, offering a slightly acidic kick to immerse the contrasting smooth tuna and crispy rice in. The sauce packed a punch of flavor that lingered. This dish was comparable to something from Nobu. Next, I tried the tuna tartare. The lemony flavor was potent. I would have enjoyed it more if the scallion and sesame oil were more obvious. Overall, it was challenging not to be full from the appetizers.                                                                                            

But then our entrees quickly arrived. The tender prime steak was succulent. It was like cutting into a cake. The Lincoln Harbour roll featured spicy king crab and avocado, topped with bluefin tuna. The rice absorbed the teriyaki. The minute amount of wasabi relish cherry-topped on each roll balanced the mild sweetness of the teriyaki. Finally, the roasted Branzino came with an aquarium of calamari and mussels, topped with saffron aioli sauce. The couscous paired with the fish as if it were its soulmate.              

Blu on the Hudson reminds me of a family-style restaurant, since most entrees come with two sides for everyone to share. The portions were generous. For sides, we ordered the crispy cauliflower and truffle fries. I couldn’t help but bathe the cauliflower in the rich herb-based sauce. The sauce enhanced the cauliflower’s subtle umami flavor, which tasted like eating chicken. The Parmesan truffle fries were addictive. After trying them, you’ll never want to eat McDonald’s fries again. The crispy outside and pillowy inside provided the best of both worlds in one dish. 

Overall, Blu on the Hudson provided an abundance of food, which incorporated artistic presentation and bold flavors. Its chefs are like Bob Ross, and its dishes are like a canvas. Also, their versatility will suit any palate. If you’re skeptical about receiving the small portions for which many restaurants are infamous, then look no further than Blu on the Hudson.