"The newest project from Kent Hospitality Group was always going to be significant. It’s one of several upcoming projects from the restaurant group over the next year, and Time and Tide’s executive chef-partner Danny Garcia won the most recent season of Top Chef. But the restaurant’s opening now also carries the legacy of chef Jamal James Kent after the industry giant’s unexpected death in June. Kent was a mentor to Garcia: They met and worked together at NoMad Restaurant in 2014, and Kent later brought him to Crown Shy in 2018. Kent conceived Time and Tide as a nod to Grand Central Oyster Bar, and Garcia is carrying out this vision of a fish-forward steakhouse with a menu designed around large-format seafood dishes. There will be an oyster pan roast, fluke milanese with shiso and fennel salad, cacio e pepe spear squid, and charred sardine toast with piquillo relish. The drinks menu, designed by bar director Harrison Ginsberg, will similarly channel the ocean, featuring cocktails that incorporate sake, sherry, and seaweed. The design of the 140-seat restaurant on Park Avenue South is inspired by the Long Island shore house of Kent’s childhood." - ByKate Kassin