From the restaurant's website:
"Featuring the talent of Executive Chef Eric Woods in a Yabu Pushelberg-designed setting in the W Times Square, Blue Fin oohs and aahs its audience with a prominent Raw Bar featuring shrimp, lobster, clams and oysters. The sushi menu serenades with the Chilean Sea Bass Roll with Sweet Miso Glaze and the Sesame Crusted Shrimp Roll with Orange Curry Sauce sharing the spotlight."
Full bar. Serving breakfast and dinner daily, lunch Mon–Fri, late-night Fri–Sat. Sat–Sun brunch 11:30 am–4 pm.
The New York Times: ** (very good); Top Pick
New York magazine: Critics' Pick
Zagat 2010: 22 food rating (very good to excellent)
Time Out New York: Critics' Pick
"[Steve Hansen] created a 400-seat seafood-centric restaurant, unstinting in sophistication and skill, that will have you fighting your way across tourist-thronged Duffy Square in order to indulge in sushi offerings that match those of most any of the city's touted temples of spicy toro."
– Hal Rubenstein, New York magazine