Last September, during my commute home, I would often spot a 10-foot inflatable lobster with an amiable expression, marking the opening of my new favorite restaurant, Blue Anchor. The location couldn’t be more perfect: nestled at the end of the Hudson Walkway, this cozy, coastal-blue spot is adorned with fish decor, palm trees, and sailor vibes that instantly transport you to the Bahamas. Not only were the aesthetics of this place nailed down, but the food flavoring and pairings were impeccable. I’d always pass by it on my walk home, watching the people sit outside while gleefully enjoying their plates of warm, buttery lobster and laughing with their families. I’d been meaning to go, although I held off in hopes of making my first appearance at Blue Anchor on a day that felt meaningful. That day was Father’s Day. I had insisted that we go to Blue Anchor, since the drizzle had already ruled out any plans for the Tiffany & Co. rooftop event or a typical New York City restaurant. Given my dad’s love for refined food, I hoped Blue Anchor would brighten the otherwise gloomy and lazy weather of Father’s Day.
Instantly, as you enter the restaurant, you feel as though you’ve stepped onto the deck of a cruise, with the fish tank right in front of you at the entrance and the potted palm trees framing the space. We ordered crab rangoons, lobster nachos, lobster tail, lobster pasta, and tiramisu. Of all the dishes, the lobster nachos stood out the most. The lobster was nice, tender, and delicate; the pairing with wasabi was extraordinarily unique, yet it worked well, given that wasabi complements subtle flavors. In this case, it was matched with a heavy base of potato chips that leave you satiated, though these were house-made, making them taste fresher and far less processed. I especially liked the contrast between the light, refined flavors of the lobster and wasabi and the hearty crunch of the chips, topped with the creamy pimento aioli, making the dish more flavoursome and balanced.
I had been eager to try the lobster tail, and while it was soft, buttery, and everything I had hoped for, it was cooked slightly over. Still, it remained delicate, and once I lightly spritzed it with lemon, the flavor instantly brightened. Though I usually don’t go for mac and cheese, since it was made with béchamel, one of the classic French mother sauces, I figured it was worth trying. It was topped generously with rich, red lobster, so I gave it a shot. I hesitantly took a bite, but it turned out to be warm, melty, and surprisingly delicious. The crab rangoons, on the other hand, were made with a crab filling that was smooth and luscious on the inside, with a crisp, golden exterior that provided a perfect contrast. The crab rangoons set the expectation for the plating throughout the meal, although every time a new dish appeared at the table, we were even more pleasantly surprised. The plating always adds a final touch of elegance to the delicate dishes, thoughtfully composed in a way that complements the flavor.
We ordered three drinks and tried them all; each was distinctly flavorful and tropical. The passionfruit juice wasn’t overly sweet and had a more sophisticated taste, with a light flavor that didn’t feel artificial. The lychee drink was much sweeter, with a subtle floral note. The mango one was tangy and bright, almost like a mango lemonade with a slight sour twist. One thing worth noting was the staff’s attentiveness and the owner’s effortless charisma. No matter how busy the hour, he made an effort to swing by every table, genuinely checking in to see if we were enjoying our meal. The waiters were also quick to swoop in and clear our plates with perfect timing. We finished off the dinner with two scoops of tiramisu that were incredibly rich and tasted surprisingly fresh, which I had been looking forward to. It had a sharp, chocolatey bitterness from the cocoa powder, balanced by the sweetness of the ladyfingers and creamy filling. Safe to say, Blue Anchor had us hooked.
