Who’s behind it: Time and Tide is the latest Manhattan restaurant from Kent Hospitality Group. The opening comes after a challenging time for the group: This past June, its founder, chef Jamal “James” Kent, died unexpectedly at age 45, a tragedy felt throughout American fine dining. The group subsequently changed its name from Saga Hospitality Group to honor him.
At the helm is chef Danny Garcia (winner of the 2024 season of Bravo’s Top Chef), who worked with Kent for years to develop the restaurant. The two had previously worked together at the now-closed NoMad restaurant in New York and competed on Team USA in the 2016 Bocuse d’Or chef championship.
Why you should know about it: Time and Tide joins Kent Hospitality’s two Wine Spectator Best of Award of Excellence–winning establishments: Saga (now led by chef Charlie Mitchell, formerly of Best of Award of Excellence winner Clover Hill in Brooklyn) and Crown Shy (led by chef Jassimran Singh), both located at 70 Pine Street in the Financial District, along with the group’s Overstory cocktail bar. The restaurant is named after a song from jazz musician Charles Mingus (as part of the Red Norvo Trio), who married Kent’s grandmother, record producer Sue Graham Ungaro Mingus, in 1964. The new location is on the intersection of Park and 26th, a block away from Madison Square Park in the Flatiron neighborhood.
[article-img-container][src=2024-10/restaurant-news-time-and-tide-dining-room-103124_1600.jpg] metropolitan location and the [Long Island Sound].”] [credit= (William Jess Laird)] [alt=The dining room of Time and Tide, with wooden tables and chairs and terracotta floors.][end: article-img-container]When it opened: Oct. 24
The culinary approach: While developing Time and Tide, Garcia and Kent bonded over memories of childhood summers spent eating simple, grilled seafood on Long Island. The result is a seasonal, seafood-focused, “fish house” menu fashioned like that of a steak house, designed around large-format main dishes with shareable sides (the likes of seared sweet plantains with tahini, chiles and black lime or charred cabbage with dijon and horseradish). The menu starts with raw options like oysters with a yuzu mignonette and shrimp cocktail with habanero pepper. Snacks include sardine toast and a large, smile-inducing, fish-shaped, cheddar cracker (in the style of Pepperidge Farms’ Goldfish.)
The bulk of the menu is then split into “small fish” and “big fish” dishes, the former made up of small plates like a classic New York oyster pan roast or a seafood spin on cacio e pepe (the pasta is replaced with tender slices of longfin squid). “It’s incredibly fun and creative,” Time and Tide wine director Kristen Goceljak told Wine Spectator.
[article-img-container][src=2024-10/restaurant-news-time-and-tide-goldfish-103124_1600.jpg] [credit= (Evan Sung)] [alt= The goldfish shaped cracker at Time and Tide][end: article-img-container]The big fish entrees include a swordfish steak seared in duck fat, plancha-grilled prawns slathered in mussels-infused butter, and a halibut pithivier—that is, cooked in a golden crust with a duxelles—which Goceljak recommends with a glass of Chablis. (For those in the mood for beef, the menu offers one seared strip steak.) Garcia is also developing a dry-aging program for fish.
What’s on the wine list: Goceljak’s wine program is broken into two sections: Time and Tide. The first features classic regions that “stand the test of time,” and the second includes wines from coastal areas. “I wanted to make sure there was a throughline in the wine list that basically mirrored the menu itself,” Goceljak explained. “I decided to have this dichotomy of classic versus coastal because [guests]…
Source : https://www.winespectator.com/articles/danny-garcia-time-and-tide-nyc-michael-mina-santa-monica-restaurant-news
