We always enjoy a culinary experience when we can step outside of the city and look back at it to fully appreciate it when we're back! We make our way across the river to Weehawken, NJ to enjoy a meal at Blu on the Hudson for an upscale experience that will create a number of memories this summer whether it's any day of the week or a holiday!
We caught up with Andrew Christianson General Manager of Operations to find out about this restaurant, its ambiance, and what we should order when we're there with friends and family that we want to impress.
ATHLEISURE MAG: When did Blu on the Hudson open?
ANDREW CHRISTIANSON: Blu on the Hudson opened in January, 2023 and has never looked back. Our opening was a smashing success and a brand, we have done some exciting things in the last year and a half. Our reception by the surrounding community has been incredible.
AM: To bring Blu on the Hudson's 30,000 sq ft concept to life, you partnered with Designer Peggy Leung who has worked on Tokyo DisneySea as well as being the lead designer for TAO Las Vegas. Can you tell us about her background?
AC: Peggy Leung moved to New York, joining Rockwell Group as a Senior Designer. The experience working with this talented group of artists and designers was transformative, allowing her to take her creative visions to the next level. She was introduced to different design processes, from concept to schematic design creation, and was able to collaborate with other artists and designers on a series of high-profile projects. Her experience during this period includes the Radio City Music Hall, the Kodak Theatre and various branding and graphic design projects. In 2004, Peggy joined Studio GAIA as a Senior Designer. Demonstrating her acumen for managing projects and teams through the creative design process, she quickly rose to Studio Leader and was later made Managing Partner of the firm. Peggy was accountable for the successful completion of high-end projects including hotels, casinos, restaurants, lounges, bars and nightclubs in the United States and abroad, providing leadership and expertise on Award-Winning projects.
AM: Blu on the Hudson is a large space. Can you tell me about the ambiance of this property (from lounges, main dining rooms, sushi bar, rooftop event space etc) for those who are coming in with their friends and family?
AC: Blu on the Hudson is a dining destination for all ages. We believe that it is important for us to remain elevated yet approachable, as everyone deserves to feel those luxurious moments in life. Our spaces are as versatile as our clientele.
AM: Tell us about your Executive Chef Juan Carlos "JC" Ortega in terms of his culinary background and kitchens he worked in prior to coming to Blu on the Hudson?
AC: Upon arriving in NYC in 1995, Chef Juan Carlos (JC) Ortega initially took a position in a small Italian restaurant on East 62nd Street. Shortly after, he landed his first job with BR Guest, as line-cook at Blue Water Grill, which was touted as one of top seafood restaurants and dining destinations in NYC. Chef JC impressed both his co-workers and those above him; after rigorous training, he was promoted to Sous Chef and Executive Sous Chef, respectively, at Blue Water Grill.
In 2003, Chef JC took the helm at Ocean Grill, another BR Guest restaurant, as Executive Chef. In 2010, he was also entrusted with the opening of Atlantic Grill West. Chef JC then accepted the position of Executive Chef at Blue Fin, in the flagship W Hotel New York.
Thereafter, Chef JC joined Catch Steak NYC as their new Executive Chef, until he was offered the opportunity to be part of creating the Blu brand in Weehawken, New Jersey. As leader of the Culinary Department, he undertook creating and launching Blu on the Hudson in July, 2022. As the Concept Executive Chef, he is responsible for developing the menu and managing the daily operations of the restaurant’s culinary aspect.
AM: In terms of roles and responsibilities, what does the Executive Chef and Executive Sous Chef focus on at the restaurant?
AC: Our team of chefs focus primarily on culinary excellence; we do not spare expense when it comes to the quality of our product, from beginning to end.
AM: Tell us about your background in hospitality.
AC: I am the General Manager of Operations. Previously I was acting director for Restoration Hardware. I traveled the country and spent much time in their premiere properties and most esteemed projects to align the vision of the brand. I have worked predominantly in fine-dining environments. He previously was the General Manager for James Beard winning, Chef Maria Hines. I worked as a Sommelier and luxury hotel General Manager before joining Blu Hospitality Group.
AM: Tell us about your Raw Bar and Crudo and Haute Caviar program.
AC: We purchase our seafood directly from the Fulton Fish Market and receive deliveries daily. Also, Chef JC and Blu Team members visit the fish supplier, located in the Bronx, to source fresh produce. Our Raw-Bar highlights include Seafood Towers, a seasonal selection of chilled shellfish; Blu’s Signature East Coast Oysters, with tomato vinaigrette, Meyer lemon and cucumber; and Chilled Maine Lobster, with avocado-yuzu aioli and orange dressing. Our Haute Caviar Program is one of our top sellers; last year, we sold 400 oz. of Haute Caviar.
AM: What are 3 appetizers that you suggest that we should start our meal with when enjoying with friends and family?
AC: When starting your meal at Blu on the Hudson, we suggest ordering Bluefin Tuna Tartare, Seafood Tower and Nori Tacos (2 pc), which have a choice of Salmon & Ikura, Bluefin Tuna & Spicy Aioli, Hamachi & Avocado or Japanese A5 Wagyu.
AM: The menu is seafood forward which also includes your steak program and homemade pasta. For entrees, what dishes would you suggest that we should order?
AC: Our Ahi, Hamachi, Salmon, Branzino and Oysters are delivered fresh and never frozen; you cannot go wrong. If you are in the mood for a steak, our Australian Wagyu, quality wise, is the best available outside of Kobe, Japan.
AM: Tell us about your Beverage Director Jeremy Le Blanche from his background as well as places that he worked prior to coming to this restaurant.
AC: Jeremy Le Blanche has had a decade-long career in cocktail creation and has traveled the world from France to Australia to New York. His career, as a beverage director, started at some of the best five-star hotels in Courchevel, the ski capital of the world, nestled in the French Alps.
Before landing in New York, Jeremy spent three years in the United Kingdom working as Head Bartender and Head Mixologist of Meister Bar, at German Gymnasium, London. Jeremy is the Concept & Beverage Director at Blu on the Hudson in Weehawken, where he’s working his creativity to a higher volume, aiming to learn from different perspectives of the business. Jeremy has been featured in Food & Wine.
AM: What are 3 cocktails that you suggest we should have when we come to eat?
AC: We recently launched our Summer Cocktail menu, which features creative twists on classics using the finest Mezcals, Tequilas, Gins and Bourbons. Cocktails, curated by Beverage Director, Jeremy Le Blanche, include The Dual, Blu’s take on an old fashioned; Dragon of the Winds, a sophisticated variation of a classic rum punch; and Don’t Be Shy, Blu’s version of a spritz.
AM: Tell us about your Sommelier Adam Greer, his journey prior to coming to Blu on the Hudson and about the Wine Program that you have.
AC: Adam received a Certification from the Court of Master Sommeliers of America. He worked with Chef John Fraserat's Michelin-starred restaurant, Dovetail, where he developed a sense of how to pair wine with various dishes as the culinary creations on the menu changed daily. Adam's strengths lie firmly in finding smaller producers, family-owned wineries and wines of outstanding value and quality. The wine list features all the major and some minor regions of the world, including Piedmont and Tuscany, Italy; Bordeaux, France; Rioja and Galicia, Spain; and locally The NY Finger Lakes and New Jersey. Adam has been featured in Wine Enthusiast, Taste France, Food & Wine and more.
AM: Tell us about Social Hour.
AC: We offer our Social Hour (also known as happy hour) Monday – Friday from 4 – 6 p.m. where we offer an approachable cost to our specialty cocktails and rotating starters from the kitchen. We have guests that come from NYC to join us multiple times a week.
AM: The Brunch menu for this meal has a number of options! For the perfect brunch pairing what cocktail, entree and side would you suggest that we should have on our next visit?
AC: For brunch, we suggest starting off your meal with Blu’s Seasonal Black Truffle Bloody Mary; guests can substitute tequila or mezcal upon request. Diners who have a sweet tooth may consider ordering Ricotta Stuffed Pancakes, with blueberry compote and organic maple syrup or those with a savory tooth may indulge in Crab Cake Benedict. Truffle French Fries and Crispy Bacon both pair well brunch entrees.
AM: With the phenomenal views that diners will be able to enjoy, what will you do for 4th of July?
AC: Blu on the Hudson will be opened on July 4th, starting at 11 a.m. Details are still being finalized at this time.
AM: For the rooftop, in addition to using it for private events, will it be another space for guests to enjoy prior to or after their reservation?
AC: Our rooftop, which has spectacular views of the Manhattan skyline, is set to open in the fall. It is an all-glass enclosed atrium and perfect for events.
AM: For those coming from NYC, how can they access the restaurant?
AC: There are several ways to get to Blu on the Hudson from NYC. There is an eight-minute ferry that leaves from multiple points around the island that brings people to our front door. An Uber from the city takes 15 minutes with several bus options as well ranging from 15-20 minutes. If you are looking for the best views of New York, guests should dine at Blu.
PHOTOGRAPHY COURTESY | Blu on the Hudson
Read the JUN ISSUE #102 of Athleisure Mag and see THE ART OF THE SNACK | Blu on the Hudson in mag.
