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A Times Square “highlight”, Steve Hanson’s “splashy” seafooder is “jumping” with locals and sightseers lured by the “solid” “quality” fish and “upscale”, bi-level space; despite the “din” and “erratic” service from “aspiring actors”, “it works” for “the theatergoing masses” even “at those prices."
"Appearances Can Be Pleasantly Deceiving" by William Grimes
The New York Times restaurant critic William Grimes gives Blue Fin a fabulous two star review. He writes that Blue Fin "may be the most virtuous restaurant in New York" and raves about the Toro Scallion, Crackling Shrimp and Tempura Oyster sushi. According to Grimes, "Blue Fin impresses the most" with Executive Chef Paul Sale's main menu and he highlights the "succulent" Cumin Charred Big Eye Tuna, and calls the Thyme Seared Wild Salmon a "red-wine fish dish par excellence." The Oven Roasted Chilean Sea Bass is Grimes' favorite with its creamy shrimp and asparagus risotto and the "genius touch" of chive nage. Grimes is also impressed with the "first-class desserts" such as the Sour Cherry Toasted Almond Cake, Coconut Milk Panna Cotta, and Tasting of Creme Brulees including Raspberry Vanilla, Mocha Chocolate, Sicilian Pistachio.
"Blue Fin no fluke" by Steve Cuozzo
Steve Cuozzo of the New York Post gives two stars in his March 6th review, calling Blue Fin "dazzling" and writing that it "brings back the grand old days of Times Square dining." Paul Sale's creations "pass the test swimmingly" and the desserts are "winning creations." According to Cuozzo, "at Blue Fin, every night is like New Year's Eve."
"Steve Hanson lands winner in Times Square with Blue Fin" by Bob Lape
Crain's New York Business restaurant critic Bob Lape calls Blue Fin an "extravagant, nautically inspired" restaurant and writes that Paul Sale cooks with "simplicity and style." He compliments the "fine array" of sushi as well as Paul Sale's New England Clam and Lobster Chowder and calls the Pan Seared Jumbo Lump Crab Cake "required eating." The "delicious" desserts have "structural pizazz" according to Lape. He writes that the "exceptional wine list, intelligent service and overall attention to detail make [Blue Fin] an outstanding addition to the midtown dining."
"Ocean Roar in Times Square" by Pascale le Draoulec
In her two star review of Blue Fin, Daily News restaurant critic Pascale le Draoulec takes note of the "striking" design. She praises Paul Sale's Ruby Red Beet and Goat Cheese Salad and the Poached East Coast Halibut as well as the "whimsical" desserts such as the Coconut Milk Panna Cotta with pineapple and the Warm Caramelized Banana Tart.
"Table for Two" by Kevin Conley
Reviewer Kevin Conley writes that Blue Fin is "vast, cool and serene" and that Paul Sale cooks "fresh cuts of fish matched with solid flavors."
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