yacht fish bar

New York Menu

• Raw Bar & Sushi

House Cocktails

• Wine, Beer & Sake

Available everyday from open to close.

Please visit our online ordering menu .

East Coast Oysters

Blue Point New York

Beau Soleil New Brunswick

East Beach Blonde Rhode Island

Wellfleet Mass

West Coast Oysters

Kumamoto Washington

Kushi British Columbia

Signature Oysters

4 Beau Soleil with Pineapple Relish

4 Blue Point with Caviar or Vodka Crème Fraîche

4 Kusshi with Jalapeño Ponzu

4 Kumamoto with Wasabi Leaf

Combo 3 of Each (12)

Jewels of The Sea

Littleneck Clams

Shrimp Cocktail

Snow Crab Claws

Seafood Salad

Chilled 1/2 Lobster

Chilled Whole Lobster

Tuna Tartare

Shellfish Plateaux

6 Oysters, 4 Shrimp, 4 Clams, 4 Crab Claws, Tuna Tartare, Seafood Salad

6 Oysters, 4 Shrimp, 6 Clams, 6 Crab Claws, Alaskan King Crab, 1/2 Lb. Lobster, Tuna Tartare, Seafood Salad

8 Oysters, 6 Shrimp, 6 Clams, 6 Crab Claws, Alaskan King Crab, 1 Lb. Lobster, Scallop Crudo, Tuna Tartare, Seafood Salad

Caviar Service

$ 150 per oz

$ 185 per oz

Kilo Reserve

$ 198 per oz

$ 175 per oz

Caviar Tasting Flight

Four Quarter-Ounce Servings of Kasnodar Caviar

Sushi Bar Combination Plates

8 pcs. sushi & choice of Spicy Tuna, Cucumber, Yellowtail Scallion or Salmon Avocado Roll

Sashimi Combo

7 Varieties of Sashimi

Sushi & Sashimi

5 pcs Sushi, 10 pc Sashimi, choice of Kenai, Rainbow or Yellowtail Jalapeño Roll

Signature Sushi Rolls

Spicy Wild King Salmon, Cucumber, Scallions, Fried Shallot

Lure House Roll

Shrimp Tempura, Cucumber, topped with Spicy Tuna

Yellowtail Jalapeño Roll

Spicy Yellowtail, Cucumber, topped with Sliced Jalapeños

Shazam Roll

Yellowtail, Salmon, Avocado, Kewpie Mayo, Wasabi Tobiko

Rainbow Roll

Tuna, Yellowtail, Salmon, Cucumber, Shrimp, Avocado

Dynamite Roll

Spicy Scallop, topped with Spicy Tuna, Yellowtail, Tobiko

Lobster Tempura Roll

Lobster Tail with Tobiko, Spicy Mayo, Cucumber, Avocado

Hellfire Roll

Spicy Tuna, Cucumber, Tempura Flake, Brûléed Tuna, Avocado, Kimchi Sauce

Crispy Sushi Rice

Hamachi Ponzu

Uni Jalapeño

$ 22 per pc

Steak Tartare

Big Eye Tuna

Yellowtail (Hamachi)

King Salmon

Arctic Char

Japanese Snapper

Shiitake Mushroom

Eel (Freshwater)

Egg (Tamago)

Kumamoto Oyster

Rolls: Cut & Hand

King Crab California

Yellowtail Scallion

Spicy Big Eye Tuna

Shrimp Tempura

Toro Scallion

Tuna Avocado

Shrimp Cucumber

Salmon Avocado

Eel Avocado

Spicy Scallop

Salmon Skin

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

In addition to our Raw Bar & Sushi menu, our Lunch menu is available Monday through Friday 11:30 am to 4:00 pm.

Soups & Salads

New England Clam Chowder

Littleneck Clams, New Potatoes, Bacon

Chilled Summer Corn Soup

Fresh Corn, Mussels, Lobster, Herb Oil

Kale Caesar

Lacinato Kale, Kohlrabi, White Anchovies, Soft Egg, Parmesan Crisp

Sesame Crusted Tuna Salad

Butter Lettuce, Radishes, Avocado, Carrot-Ginger Dressing

Maine Lobster Salad

Mango, Red Radish, Friseé, Basil, Champagne Vinaigrette

Watermelon Salad

Red & Yellow Watermelon, Pickled Rind, Radishes, Feta, Thai Chili, Basil, Olive Oil

Grilled Chicken Cobb

Bleu Cheese, Bacon, Tomato, Egg, Avocado

with Chicken $ 22

with Shrimp $ 26

Butter Lettuce

Cucumber, Grapefruit, Radishes, Green Goddess Dressing

Hamachi Crudo

Pickled Honeydew, Serrano Chili, Radishes, Cilantro

Kanpachi Sashimi

Wasabi Leaf, Ponzu

Deviled Eggs

Crispy Oysters, Pickled Chili $ 19

Topped with American Caviar $ 22

Buffalo Chicken Lollipops

Celery, Bleu Cheese

Salmon Tiradito

Serrano Chili, Miso Vinaigrette, Sesame Oil

Madai Crudo

Asian Pear, Thai Chili, Yuzu Vinaigrette

Tuna Tataki

Ponzu, Oranges, Crispy Shallots, Cilantro

Tempura Shrimp

Spicy Sesame Mayo

Bacon Wrapped Shrimp

Grilled Scallions, Red Chili, Passionfruit Honey Mustard

4 Blue Point with Caviar & Vodka

Steamed Red Snapper

Bok Choy, Roasted Peppers, Red Curry, Jasmine Rice

Branzino St. Tropez

Whipped Potatoes, Spinach, Crispy Capers, Citrus Brown Butter

Miso Glazed Salmon

Sugar Snap Peas, Shiitakes, Pea Shoots, Sesame

Pan Seared Black Bass

Bacon, Corn, Chanterelles, Fresh Cayenne, Makrut Lime Leaf

Classic Lobster Roll

Brioche, Vegetable Slaw, Salt & Vinegar Chips

Mahi Mahi Tacos

Corn Tortilla, Pineapple, Cucumber, Tomato, Coleslaw, Spicy Mayo

Alaskan King Crab

Steamed or Grilled, Drawn Butter, Citrus Beurre Blanc

$ 61 per half lb

Crispy Chicken Club

Bacon, Cheese, Lettuce, Tomato, Brioche Bun, Fries

Grilled Steak Salad

Mixed Greens, Shaved Radishes, Tomatoes, Feta, Banyuls Vinaigrette

"Bash Style" - Bacon & Onion Jam, Pickles $ 27

“Lure Style” - Lettuce, Tomato, Cheese $ 27

Whole Two Pound Lobster

Steamed, Drawn Butter, Charred Lemon M/P

Fish, Simply Grilled

Daurade, Artichoke Hearts, Agrodolce, Charred Lemon

Surf & Turf

Pan Roasted Filet Mignon, Diver Scallops, Bok Choy, Trumpet Mushrooms, White Miso Butter

Sea Urchin Bucatini

Blue Crab, Toasted Garlic, Crushed Red Pepper, Pane Grattato

Wild Mushroom Agnolotti

Ricotta, Chanterelles, Black Trumpets, Truffle-Parmesan Cream

Mezzi Rigatoni Lobster Mac & Cheese

Maine lobster, Three Cheeses

Filet Mignon

New York Strip

Market Sides

Whipped Potatoes

Grilled Asparagus

Sesame Vinaigrette

Toasted Sesame

Blistered Shishitos

Royal Trumpet Mushrooms

Green Beans

Toasted Garlic

Charred Corn & Jalapeño

In addition to our Raw Bar & Sushi menu, our Brunch menu is available Saturdays & Sundays 11:30 am to 3:00 pm.

Salads & Appetizers

Avocado Toast

Poached Egg, Crushed Red Pepper, Sea Salt, Filone Bread

Mushroom Toast

Ricotta, Mushroom Conserva, Wild Arugula, Parmesan Olive Oil

Bleu Cheese, Bacon, Egg, Tomato, Avocado

With Chicken $ 22

Sub Shrimp $ 26

Pork & Shrimp Potstickers

Chicken & Shiitake Shumai

Shrimp Spring Roll, Sweet Chili Sauce

Lobster Dumplings

Hash Browns

Thick Cut Bacon

Breakfast Sausage

Smoked Salmon Platter Royale

Smoked Salmon Platter Royal

Catsmo Gold Smoked Salmon, White Fish Salad, Soft Egg Slice Tomato, Avocado & Onion Fresh Bagels & Latvian Pumpernickel

Buttermilk Pancakes

New York Maple Syrup, Fresh Berries

Lobster Frittata

Maine Lobster, Fingerlings, Onions, Feta Cheese

Huevos Rancheros

Canadian Bacon, Over Easy Eggs, Black Beans, Queso Fresco, Salsa

Mushroom Omelette

Shiitakes, Spinach, Goat Cheese, Chives

Steak & Eggs

NY Strip, Sunny Side Eggs, Hash Brown, Salsa Verde

Whipped Potatoes, Spinach, Tomato, Crispy Capers, Citrus Brown Butter

The Benedicts

Canadian Bacon

Smoked Salmon

Available Saturdays & Sundays from 3pm to 4pm.

Signature Rolls

In addition to our Raw Bar & Sushi menu, our Dinner menu is available daily beginning at 4:00 pm.

Lobster Bisque

Crème Fraîche, Cognac, Coconut, Cayenne

Cucumber, Avocado, Soy Vinaigrette

Miso Salmon

Sugar Snap Peas, Shiitake Mushrooms, Pea Shoots, Toasted Sesame

Steamed Little Necks

White Whine, Alliums, Lardons, Fingerling Potatoes, Lemon

Slow Baked Turbot

Braised Fennel, Smoked Mussels, Citrus, Saffron-Shellfish Broth

Whole Stuffed Lobster

Seafood Stuffing, Garlic-Chili Butter, Grilled Lemon M/P

Bash Burger

Bacon Onion Jam, Cheese, Shaved Pickles $ 27

Lure Style, Lettuce, Tomato, Cheese $ 27

Crispy Asian Snapper For Two

Spicy Ginger, Fried Rice, Stir Fry Vegetables

Blue Crab, Toasted Garlic, Red Chilies, Pangrattato

Available nightly starting at 10pm 

Branzino Sliders

Kaluga caviar bumps.

Piña Picante

Jalapeño infused El Tequileño Blanco, Pineapple, Lime, Agave

Guilty As Charged

Avuá Cachaça, Melon, Mint, Lime

Lychee Martini

Dorothy Parker Gin, Lychee, Cucumber, Lemon

A Star Is Born

Grey Goose Vodka, Passionfruit, Vanilla, Champagne

Wish You Were Here

Kilinga Mezcal, Aperol, Luxardo Maraschino, Lime

Lure Saketini

Tozai Ginjo Sake, Farm House Vodka, Elderflower, Cucumber

Elijah Craig Small Batch Bourbon, Soy Bitters, Yuzu

Purple Rain

Hennessy VS Cognac, Cassis, Champagne, Grapes

Barrel-Aged Manhattan

Jaywalk Rye, Carpano Antrica, Bitters

Sparkling by The Glass

CHAMPAGNE, DOM PÉRIGNON, BRUT, 2013

CHAMPAGNE, VEUVE-CLICQUOT BRUT RESERVE, NV

CHAMPAGNE, SALMON 'SELECTION', BRUT, NV

CREMANT DE BOURGOGNE, BAILLY-LAPIERRE 'RESERVE', BRUT, NV

CHAMPAGNE ROSÉ, SALMON 'MEUNIER', BRUT, NV

White by The Glass

PINOT GRIGIO, KETTMEIR, 2022, ALTO-ADIGE

GRUNER VELTLINER, DONABAUM ' FEDERSPIEL', 2021, WACHAU

CHENIN BLANC, BEAUMONT FAMILY WINES, 2021, WALKER BAY

ALBARINO, REBORAINA, 2021, RIBERAS DO MORRAZO

CHARDONNAY, JOEY TENSLEY "FUNDAMENTAL", 2020, CENTRAL COAST

SAUVIGNON BLANC, RAFFATIN-PLANCHON, 2022, SANCERRE

CHARDONNAY, DOMAINE FICHET 'ST VERAN', 2021, BURGUNDY

Sake by The Glass

JUNMAI, SOTO, 180 ML CAN

GINJO, TOZAI, 'WELL OF WISDOM'

JUNMAI GINJO, HEAVENSAKE 'BLUE'

NIGORI GINJO, KAMOIZUMI 'SUMMER SNOW' (UNFILTERED)

Rosé by The Glass

RUMOUR, 2022, PROVENCE

ROSEBLOOD D'ESTOUBLON, 2022, PROVENCE

Red by The Glass

PINOT NOIR, VIGNERONS, 2019, SANTA LUCIA HIGHLANDS

PINOT NOIR, DOMAINE JULIEN ORIGINE, 2020, BURGUNDY

NERELLO MASCALESE, BENANTI , 2020, MOUNT ETNA

TEMPRANILLO, MUGA 'EL ANDEN DE LA ESTACION', 2020, RIOJA CRIANZA

SANGIOVESE, ISTENE, 2020, CHIANTI CLASSICO

CABERNET SAUVIGNON, SIGNORELLO "EDGE', 2019, ALEXANDER VALLEY

SAPPORO LIGHT

BROOKLYN LAGER

TORCH AND CROWN 'TENEMENT' PILSNER

DOGFISH HEAD 60 MIN IPA

AVAL GOLD BRITTANY CIDER

HEINEKEN ZERO

Available Open to Close

Strawberry-Rhubarb Crumble

Tahitian Vanilla Bean Ice Cream

Molten Caramel Chocolate Cake

Caramel Ice Cream, Warm Chocolate Sauce

Deep Dish Cookie

Salted Chocolate, Caramel Crunch, Toffee Bits, Vanilla Bean Ice Cream

Classic New York Cheesecake

Fresh Berries and Blueberry Compote

Ice Cream Sandwiches

Strawberry Shortcake, Birthday Cake, and Chocolate Chip

House Ice Cream

Vanilla Ice Cream

Strawberry Ice Cream

Chocolate Ice Cream

Caramel Ice Cream

House Sorbet

Passionfruit Sorbet

Lychee Sorbet

Raspberry Sorbet

Dessert Cocktails

Espresso, Beluga Vodka, Mr. Black Coffee Liqueur

High Wet Rye, Pomegranate, Molasses, Agave

Hot Nutty Irishman

Four Walls Irish Whiskey, Baileys, Frangelico, Marshmallows

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Reservations.

• United States
• North Bergen

Hudson's at Pier 81

• Great for scenic views
• Good for special occasions

Not available on OpenTable

Unfortunately, this restaurant is not on the OpenTable reservation network.

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Additional information

• Dining style Casual Elegant
• Price $50 and over
• Cuisines Dinner Cruise, American, Bar / Lounge / Bottle Service
• Hours of operation Saturdays: 6:00pm Boarding begins 7:00pm Our Dinner Cruise departs 8:00pm We cruise by the Statue of Liberty 9:00pm We get back to Pier 81 10:00pm We wrap things up and say goodnight Sail times are subject to change. Sail times are approximately 1.5-2 hours.
• Phone number (212) 630-8840
• Website http://www.hudsonsnyc.com/
• Payment options AMEX, Discover, Mastercard, Visa
• Dress code Smart Casual
• Catering Private Dining: Semi-private rooms and private charters are available.<br /> For private groups ranging from 14 to 600.
• Private party facilities Semi-private rooms and private charters are available for private groups ranging from 15 to 600. Extensive custom menu selections are available.
• Private party contact Rebecca Delgado: (212) 630-8880
• Location Pier 81 at West 41st Street, New York, NY 10036
• Neighborhood North Bergen
• Cross street 41st & 12th on the Hudson River
• Parking details Private Lot
• Public transit M42 bus to 12th ave and 42nd st.<br /> 7 Train to Hudson Yards.
• Additional Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Cocktails, Corkage Fee, Counter Seating, Dancing, Entertainment, Full Bar, Happy Hour, Late Night, Outdoor Smoking Area, Patio/Outdoor Dining, Private Room, View, Weekend Brunch, Wheelchair Access, Wine

¡ Stigibeu ! Served with seasonal fruits and salts.

MEZCAL ESPADIN

Organic. Owned by women, bottled by women. Velvety. Delicious. Special. Long finish of smoked fruits. 45% ABV.

Del Maguey Vida

Flagship of the Del Maguey family, smooth and balanced. Smoke and clay. 42% ABV.

400 Coñejos

It's named 400 rabbits, how could we not? Basic, mild, very light, 38% ABV.

Rancho De La Luna

Hand-crafted by the Rancho del La Luna Joshua Tree recording studio! Notes of quince, olives, cloves and roasted cashews. 42% ABV.

Ilegal Joven

Straight-forward and approachable. Smoky. Green apple. White pepper. 40% ABV.

Los Amantes Joven

Triple-distilled, so smooth and subtle. Essence of baked agave and citrus. Slightly herbaceous finish. 40% ABV.

Casamigos Joven

Clean and bold with medium smoke. Just like La Barca. 40% ABV.

• 1 oz $10.00

Nuestra Soledad Santiago Matatlán

Unique, bold, very complex. Notes of tropical fruit, peppercorns, faint honey. Creamy texture. Masterful.

Siete Misterios Doba-Yej

Soft and delicate, for a mezcal. Slightly hot, slightly sweet finish.

• 1 oz $12.00

Del Maguey Chichicapa

Hand-crafted in San Baltazar Chichicapa. Long finish with developing smokiness. Full-bodied and dry. Citrus, roasted corn, almond and mint. 46% ABV.

NETA Espadin Capon

A unique style made from only the heart of a blooming agave. Incredibly rich. Hints of honeysuckle and persimmon. 46% ABV.

• 1 oz $16.00

Mezcal Cenizo

Derrumbes durango.

Made in Durango, the far northeast of mezcal country! A long, meandering of flavors move from zingy pomelo and cherries and move to a cheese and tamarind finish.

Mezcal Arroqueño

El jolgorio arroqueño black bottle.

Very small batch made with 20-year old agave. Earthy, smoky and warm. This mezcal benefits from a little time in the glass before drinking. 50% ABV.

• 1 oz $26.00

Mezcal Tobalá

Montelobos tobalá.

Cultivated in Puebla and grown with no pesticides for 15 years. Smells like green pepper and truffles, but tastes like roasted fig. Go figure. 46.8% ABV

• 1 oz $15.00

Vago Tobalá Emigdio Jarquin Ramirez

Crushed by tahona and distilled in a copper refrescadera. Nose of bubblegum, pancakes, frosting and other sweet things. Very sweet, fruit-forward with a hot start. 50% ABV.

Mezcalosfera by Mezcaloteca Tobalá

Flavors of grape candy and sweet cooked fruits. Very limited release. 48.4% ABV.

• 1 oz $19.00

Sierra Negra

5 sentidos sierra negra $15.00.

Extremely small batch, made high in the mountains, smoked for a long, long time. Rich and decadent.

Mezcal Jabali

Rey campero jabali.

The first producer to make mezcal from the notoriously finicky Jabali, this is complex with a wide range of flavors. Starts with salty watermelon and tamarind and moves to walnuts and almonds and just keeps going. Succulent and extremely complex. Twists and turns of dank smoke. Starts hot.

Mezcal Cupreata

Amaras cupreata.

Earthy, vegetal, with a tinge of jalapeño flavor. Some say black licorice, some say pine. 40% ABV.

Mal Bien Papalote

Extremely rare. So many flavors. Desert flowers? Orange soda? Wet green vegetables? What do you taste?

• 1 oz $17.00

Mezcal Karwinskii

A family of agaves -- Barril, Madrecuixe, Bicuixe, Tobasiche, and Cuixe. They tend to be herbaceous, savory and complex, and are the favorite of our beverage director.

Mezcalosfera de Mezcaloteca Madrecuixe

Produced by Margarito Cotes in Miahuatlan, and exported by the famous bar in Oaxaca, this is very rare. Harmony of sugar and spice, very long finish. 53.4% ABV.

Mezcalosfera de Mezcaloteca Bicuixe

Minty, creamy, with a very long finish. 46% ABV.

El Jolgorio Tobasiche

Rare release, black bottle. Winter pine needles, green unripe bananas, lime peel. Bold finish of pumpkin and a blast of smoke.

Lalocura Tobasiche

Vibrant electricity on the tongue. Mint, sage, green herbs. Super crushable.

• 1 oz $20.00

El Jolgorio Barril

Oily, gamey, balanced. Some honey-like sweetness. The finish is a bit hot.

Rey Campero Madrecuishe

Velvety palate of white chocolate up front, then moving to colored pencil shavings, allspice, end of autumn greenish leaves and cedar trees. Threads of smoke.

Rey Campero Cuishe

Super clean and crisp with a very long finish. Green grape skins, green peppercorns, wet stones. Full palate, lingering heat. We love it.

Lalocura San Martinero

Made from the rare San Martinero agave. Forest floor, mint, soy sauce and graphite. Complex and magical, like many from Lalocura. A favorite of mezcal drinkers. 49% ABV.

• 1 oz $23.00

MEZCAL TEPEZTATE

Takes up to 30 years to mature, these are intense mezcals

El Jolgorio Tepeztate

5 distillers + 30-year old Tepeztate = oily and lush, hints of grapefruit pith and a golf course. A psychedelic symphony on the tongue. Vegetal, earthy. 47% ABV.

• 1 oz $18.00

NETA Tepextate

Very small batch, very hand-made. Wildly complex nose. Peppery and minty. 48% ABV.

• 1 oz $27.00

MEZCAL COYOTE

Mal bien coyote.

Small batch. Citrusy, sweet and earthy. Fruit compote, brown sugar. 50% ABV.

Mezcal Mexicano

Marca negra dobadán.

Made with wild agave smashed by wooden mallets. Subtle, layered with grapefruit peel, brown sugar and cooked agave. Light smoke. Complex.

El Jolgorio Mexicano

Light texture, medium smoke. Raisin, citrus, peppers and rain. Subtle and clean. 47% ABV.

Mezcal Papalometl

Farolito papalometl.

Fermented in bovine leather. Nutmeg. Warm smoky campfire. Peaches. Arbol chiles. Smoke. 45.3% ABV

• 1 oz $25.00

Mezcal Salmiana

Derrumbes san luis potosi.

Very unique agave. Almost no smoke. Taste like licking a wet chalky rock, celery, olives and lemony jalapeño. Vibrant.

Mezcal Especial

Farolito penca verde.

Made from a wild unclassified agave. Light, sweet, super drinkable. Flowers. Wet soil. Tangy fruits. Amazing. 45.4% ABV.

Mezcal Ensamble

Derrumbes tamaulipas.

Made in the north-east region of the mezcal states, this is rarely found outside of Mexico.. Made with two small local agave varieties blended with the larger Americana, the flavor is unique -- fresh, mineral and fruity. We taste carrots, dark berries, daikon, and mustard greens.

5 Sentidos 4 Magueyes

Extremely small batch from 4 agaves. Medium oiliness, oregano, nutmeg, orange peel, raw peppers. Takes your mouth on a ride. 47.5% ABV.

Mal Bien Madrecuixe Bicuixe Tepextate

Key lime, grassy tartness, mango yogurt, overripe mango. 50% ABV.

Rey Campero Tepextate Cuishe Espadin

Spicy, warm, medium smoke. Eucalyptus. Watermelon. Wasabi. Cucumber. Balanced. 51.5% ABV.

Vago Ensamble En Barro

Barril, Coyote, Espadin, Mexicano, Sierra Negra, Tepeztate and Tobala all distilled together in clay pots make this truly unique. Each release uses a different blend of the varietals, so tastes vary. 50% ABV.

Derrumbes Michoacan

Wild agaves (Cupreata and Alto) bring aromas of mature fruit and herbal notes. Low smoke and opens a lot after let to sit. Very smooth, a little sweet and a little sour. Papaya and capers. Complex

Lalocura Tobasiche Espadin

Bursting with flavor of pears, clay, plantains, with a leathery finish. 49% ABV.

Mezcal Distilado Con...

Triple-distilled espadin, infused with roasted sweet corn before the last distillation. Savory and nutty, earthy and rich.

Mezcalosfera de Mezcaloteca Espadin con Zarzamora

Alex's favorite. Double-distilled in copper with blackberries added. Very rare. Smooth on the tongue with a strong sweet finish.

5 Sentidos Pechuga de Mole Poblano

200-liter batch from June 2019, distilled with cooked chicken and Mole Poblano. Creamy not oily mouthfeel with distinct notes of cacao, poblano and ginger snaps. Intense and complex.

Del Maguey Iberico

A unique pechuga made by hanging a leg of Iberico ham above the still in the third distillation, with fruits and white rice added to the distillate. Nose of jasmine and carnation. First notes of fig and hay move to a finish of umami, root vegetables and slate.

• 1 oz $24.00

Tequila Blanco

Clear tequila, mostly unaged

Casamigos Silver

Espolon blanco.

• 1 oz $11.00

Patron Silver

Don julio blanco.

• 1 oz $14.00

Solento Blanco Organic

Notes of citrus and vanilla

Casa Dragones Silver

From the house that makes some of the best in the world

• 1 oz $13.00

Maestro Dobel Diamante

A filtered blend of blanco, reposado and añejo. Incredibly smooth and complex. A roasted agave aroma quickly gives way to initial tastes of melon and pineapple. Full-bodied and smooth with a long sweet honey finish.

Clase Azul Plata Blanco

Unlike most tequilas, these agaves are slow-roasted instead of steamed. Very delicate with notes of papaya, mango and lemon, along with lots of caramelized brown sugar. Long candy bar/cream soda finish. Extremely smooth.

Casa Dragones Joven

A blend of unaged and 5-year tequila, this is considered by many to be the best tequila on the market. Silky smooth, vibrant and ethereal. Subtle floral aroma with flavors of pear, citrus and soft spice swim to a finish of rainwater and light hazelnut.

• 1 oz $21.00

TEQUILA REPOSADO

Aged in oak from 2-12 months

Casamigos Reposado

Patron reposado, don julio reposado, clase azul reposado.

Very sweet, very smooth, strong taste of vanilla and maple syrup with light smoke. Extremely unique and rich.

Tequila AÑEJO

AÑEJO is 1-3 years of aging in oak, Extra is...well...more.

Casamigos Añejo

Patron añejo, don julio añejo, patron extra añejo, aged mezcal, los amantes reposado.

Aged 6-8 months in French oak, aromas of accented wood, coffee beans, and caramel.

Ilegal Reposado

Aged for 4 months in American oak, clove, toffee and hints of vanilla on the palate.

Los Amantes Añejo

Aged for eighteen months in French and American oak, smoothy woody aromas.

Ilegal Añejo

Aged for 13 months in a blend of American and French Oak. Maple, clove, and bitter orange dance on the tongue.

What 78 people are saying

Overall ratings and reviews.

• 4.5 Ambience

Noise • Energetic

OpenTable Diner

New York City

Dined on July 1, 2018

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Dined on September 2, 2017

How is Hudson's at Pier 81 restaurant rated?

Hudson's at Pier 81 is rated 4.2 stars by 78 OpenTable diners.

Pier 81 at West 41st Street, New York, NY 10036

• Public transit M42 bus to 12th ave and 42nd st. 7 Train to Hudson Yards.
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Lure Fishbar

January 14, 2022

Included In

The Manhattan Sushi Delivery Guide

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Where To Get A Thanksgiving Dinner In NYC

The Best Places To Eat Sushi Outside In NYC

Lure has been a Soho fixture since it opened in 2004. It's in a subterranean room designed to look like a really nice boat, and it's where you go to enjoy a scene and eat pricey yet more-than-competent sushi alongside an unreasonably good burger.

Lure serves many functions: It’s where a certain button-downs-and-shiny-shoes crowd goes for dinner before hitting the club on a Saturday night, and it's where downtown suits head for a business-class lunch. It’s also a great place to go when someone else is paying, and it’s the spot where locals hang at the bar for oysters and a burger. It’s quite the scene, and it's still one of the best People Watching restaurants in New York City. No one really talks about Lure as a hot spot anymore, but business appears to better than ever.

Much of Lure’s menu is tried and true, and some of it has even improved with age. You can’t beat the crispy rice with spicy tuna, and the burger alone—with its salty-sweet bacon onion jam—makes this place worth a visit. You can go steak, you can go fish, you can go raw bar, or you can just come to drink. The bottom line is: You'll spend around $80 per person for a full dinner, and you'll probably leave happy.

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Bar Tulix is a seafood-heavy Mexican restaurant in Soho with food from the chef behind Oxomoco and Speedy Romeo.

The DNAinfo archives brought to you by WNYC. Read the press release here.

Chelsea & Hell's Kitchen

Food & drink, floating seafood bar and eatery heading to pier 81 on the hudson river.

HELL’S KITCHEN — A floating seafood lounge is joining lobster boat North River Lobster Company on the Hudson River.

Fish Bar at North River Landing — a three-story bar and restaurant on a 10,000-square-foot yacht — will open at Pier 81 on West 41st Street this Sunday, New York Cruise Lines said in a release .

Like the lobster eatery, which is the “largest floating lobster shack in New York City,” Fish Bar will set sail on the river a few times each day when it isn’t docked at the pier, the release said.

Along with salads and starters, the restaurant will serve an “overture of shared plates,” including Plymouth Rock oysters in a cornmeal crust with sriracha lime butter for $17, a black truffle burrata with heirloom tomato and balsamic glaze for $19 and octopus with red pepper and capers in a red wine reduction for $24.

Entrees will range in price from $19 for a plate of rustic roasted vegetables to $62 for Dover sole with herb meunière, the restaurant’s menu shows.

In addition to its seafood offerings, Fish Bar will offer more than 20 craft beers and 26 champagnes, along with boutique wines and “farm to cocktail” drinks.

The yacht that houses the lounge has an outdoor deck “for taking in sunsets and city views,” and an interior with a “contemporary nautical atmosphere,” the release said.

“We have been eagerly awaiting the launch of our second floating restaurant concept and are confident that this new venue will quickly earn its title as one of the best urban rooftops and waterfront social settings in Manhattan, New York Cruise Lines CEO Daniel Boockvar said in a statement.

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Welcome to Fish & Slips Marina Raw Bar & Grill

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In addition to a large selection of fried, steamed or broiled seafood, including fresh, locally caught fish, we are the only raw bar in Portsmouth.

Better yet, come see us in person!

Tidewater Yacht Marina, B Dock

We apologize for any inconvenience, but we are on the second floor, and not handicapped accessible. 

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'With a heavy heart': Iconic waterfront Fort Myers Beach bar and restaurant for sale

Bonita Bill’s has been a beloved Fort Myers Beach stop for locals and visitors for 30-plus years with a laid-back vibe, waterfront views, good food, and cold beer.

And now it’s for sale .

The San Carlos Island gem’s social media pages announced the news Wednesday, June 12.

“It is with a heavy heart we share the decision made by the Semmer family to sell the Bonita Bill's properties and business,” the posts read. “This decision comes from all of Bill Semmer’s children in the resolution of his estate.”

Boat art: Famous Fort Myers Beach boat, left stuck on dock after Hurricane Ian, now a work of art

Spot originally was a fish house in 1926

Bill Semmer bought the Bonita Fish Company and Fish House in 1991 (which was originally a fish house in 1926) and rebranded it as Bonita Bill’s Waterfront Cafe and Tiki Bar. The beloved community figure, who also owned Semmer Electric, died Jan. 20, 2023.

He is survived by his children Nikki Semmer, Katie Semmer-Reynolds and Billy Semmer.

“We thank everyone who continued to support us as we worked to rebuild after Ian, through the loss of our father Bill Semmer, the uphill battle of costly repairs and construction, rising operating, labor, and food costs, and a changing market,” the post continued.

With a “No shirt? No shoes? Can we get you a beer?” motto, Bonita Bill’s gained even more recognition when it reopened six months after Hurricane Ian with a Bertram yacht perched on a dock next to its open-air dining room.  Nearly two years later, it’s still there.

"We posted on social media a message of remembrance to (the one year anniversary of Ian) and we invited anyone to come sign the boat to leave their own mark on it as it’s left its mark on Bonita Bill's," Semmer-Reynolds said at the time. "People will sign their name or messages or hope or remembrance or even just something silly. It’s a way for both locals and visitors to leave their mark."

The future of that yacht and Bonita Bill’s are still up in the air.

“We will continue to remain open and operate as usual until the property is sold sometime in the future,” the post states. “Real estate Inquiries can be directed to SVN Commercial Partners at 239-851-5492.”

More: Shrimp-focused Fort Myers Beach waterfront restaurant announces closing

We know we’ll take a right on Main Street just before the Matanzas Pass bridge and visit this iconic Fort Myers Beach bar and restaurant soon. See you there.

Bonita Bill’s, 702 Fishermans Wharf, Fort Myers Beach; 239-463-6119, bonitabills.com  and on Facebook  and Instagram

Robyn George is a food and dining reporter for The News-Press. Connect at [email protected]

This article originally appeared on Fort Myers News-Press: Bonita Bill's, an iconic Fort Myers Beach bar and restaurant, for sale

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Bar - greece

Delicious cocktails and a unique ambience

Tucked away in the old port of Skiathos, GinFish is a waterside bar that instantly creates a fun and lively atmosphere as well as providing outstanding cocktails.

Explore your favorite taste in delicious cocktails while lounging at the GinFish bar. Offering a delightful view over the port and glistening water, this bar is the perfect place to relax and rejuvenate before heading back on board your luxury superyacht charter .

Delicious cocktails and a tremendous atmosphere, you could find yourself spending hours here

GinFish stands out in people’s choice for a mix of aesthetics; the atmosphere and the crafted cocktails. The bar offers relaxed and chilled vibes during the day and as the sun sets it becomes filled with party-goers sharing a love for good music and refreshing exotic cocktails. 

 Under the stars of the idyllic Skiathos, the elegant ambiance and up-to-date cocktail list merge together for an indulgence of unforgettable summer nights.

If you want to incorporate GinFish into your charter itinerary, please speak with your preferred yacht charter broker.

Alternatively, you can view the entire fleet of superyachts available for Greece yacht charters .

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Gin Fish, Old port, Skiathos 370 02, Greece

Show Phone Number +30 689 247 7702

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Restaurants, Food and Drink | Denver bar offers high-brow cocktails in a…

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Restaurants, food and drink, restaurants, food and drink | denver bar offers high-brow cocktails in a low-key setting, yacht club serves wine, cocktails, hot dogs for a truly neighborhood experience.

I was in a bad mood the first time I set foot inside Yacht Club. It had been a long day and I didn’t feel like fighting my way through a crowd for a basic cocktail. It didn’t help that the interior of the little building was decorated in a style I was snarkily calling “kitschy hipster-chic dive-bar modern.”

But it wasn’t that crowded on the day my wife and I sat at the bar and took a look at a menu with a long list of delicious-looking (and decidedly non-basic) cocktails.

One, in particular, stood out to me: Changes in Attitude, which was made with Scotch, Madeira wine, pineapple, coconut, lemon, buttermilk and a giant ice cube. I asked the bartender about the wine and he pointed out that there is wine in almost every cocktail at Yacht Club. He also patiently explained the other ingredients and how some of the drinks were batched in advance.

My wife and I ended up splitting three Changes in Attitude. It was that good.

Over the next hour or so, I had my own change in attitude – not entirely surprising based on the Scotch – but also because Yacht Club began to grow on me. The decor now seemed more charming than overwrought; the bartender continued to be patient; the drinks were excellent and the music was good: an eclectic mix of yacht rock classics, ‘90s alt bangers and pop ballads.

The second time I visited Yacht Club was even better, and the third time, I felt right at home.

That feeling is just what Yacht Club owners Mary Allison Wright and McLain Hedges were hoping for when they opened in an old building at 3701 Williams St. , next to Brasserie Brixton, in 2021.

“We want to make people feel at ease,” Hedges said. “To make them comfortable.”

The pair had a long time to think about how to do that. They first opened Yacht Club in a central area inside The Source food hall in the River North Art District in 2015. When their lease ran out four years later, they began looking for another home and finally found one in March 2020. Luckily for them, it fell through. Otherwise, the pandemic would likely have put an end to it.

Instead, Hedges and Wright joined a “forced reckoning” in the restaurant and bar industry, spending their downtime asking themselves what they missed the most about bars and what they’d like to return to. The answers aligned perfectly with the space on Williams Street.

But there was another challenge. How to create a dive-style neighborhood bar that didn’t seem “too precious” or overly manipulated,” Wright explained. Part of the solution was putting the bar staff to work actually building the bar, something that kept them employed during the pandemic-y days before opening. Eventually, Wright and Hedges decided on the following design ethos: If a yacht took a detour through a swamp and ran ashore, and you could only build a bar using what you had on board and what was available in the swamp, what would it look like?

That now includes everything from prodigious plant life to year-round Christmas lights to nautical trinkets, funky decorations, a huge wine list and a healthy dose of Jimmy Buffett.

“At the end of the day, you can’t just create a dive bar. They manifest themselves over time. But they usually start as neighborhood bars and that is where we are,” Hedges said.

The desire to be “a melting pot” for the changing neighborhoods around them – Cole, Clayton, City Park, Whittier, Skyland, Five Points – is also how they came up with their menu, he explained. You can get cocktails for around $15 a pop or a shot and a beer for $7. You can get a bottle of French champagne for $250 or a Jack-and-Coke and a hot dog for $9.

“Normally, people choose one or the other” when they start a bar, Hedges said. “But we wanted to remain accessible to the industry, the neighborhood and anyone who comes in the door.”

Did I mention the hot dogs? A regular frank is $4 , a chilidog is $6 and one with cheeseball spread is $7. There’s also a caviar, crème fraiche and pickled shallot dog for $20 ( the ultimate “glizzy “).

“Meat tubes and alcohol are a tried-and-true pairing,” Wright said. Plus, since there is no kitchen, the bar staff can easily make them. “They are economical on space — and affordable.”

That combination has attracted a lot of attention as well. In 2023, Yacht Club landed on North America’s 50 Best Bars list, which is put together by bar industry pros. And earlier this year, the business was named as one of the 10 best U.S. cocktail bars by the Tales of the Cocktail Foundation’s Spirited Awards (an industry standard).

“We’re not on one of the coasts, so we push ourselves to go out and meet people … we travel and go to bar conventions. That means people are hearing about us and it gets our name out there. It’s a lot of hard work, but we want to bring people to this city,” Hedges said.

Hard work, so people like me can relax with a drink when we pull up a barstool.

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