Time and Tide
Seafood restaurant · Flatiron District
48 E 26th St, New York, NY 10010
Highlights
Seafood steakhouse with playful dishes like giant goldfish cracker
Seafood steakhouse with playful dishes like giant goldfish cracker
"A short-lived restaurant from Kent Hospitality and Top Chef winner Danny Garcia closed on Tuesday, June 17; the team plans to reopen something new in the space. In the meantime, the address will house a pop-up for Southern Italian restaurant Massara while Massara’s original location is undergoing repairs after a kitchen fire. Address: 48 East 26th Street, at Park Avenue South." - Nadia Chaudhury
"An upscale Flatiron fish house from Kent Hospitality and Top Chef winner Danny Garcia that debuted in October 2024, it closed on short notice to be reimagined by the same team. The original concept leaned heavily on seafood and seaside memories — inspired by Kent’s family ties to Sag Harbor and Garcia’s summers in Fire Island — but struggled to find stable footing, prompting a recent menu overhaul that introduced more international dishes such as grilled dates, bread with labneh, chicken katsu, and skate muhammara. The opening was the chef’s first solo project and the hospitality group’s first new restaurant after the unexpected passing of its founder, making it one of 2024’s most anticipated spots." - Emily Venezky
"A recent Flatiron-area addition to the group's lineup with Top Chef winner Danny Garcia running the kitchen, positioned as part of the operator's continued expansion." - Melissa McCart
"Chef Danny Garcia was listed as a semifinalist in the James Beard Foundation's Emerging Chef category for 2025 as part of the January semifinalist announcement; like other New York semifinalists, his nomination did not continue to the finalist round when the Foundation released a shortened list of restaurant finalists, leaving New York absent from the Emerging Chef finalists." - Emma Orlow
"Season 21 Top Chef winner Danny Garcia and Saga have rolled out this steakhouse format that specializes in seafood in often whimsical renditions of classic seafood preparations. Get the seafood platter, perhaps some nori fries, and don’t miss the giant goldfish for starters. The full dinner menu is divided by raw fish, small fish, and big fish, while sides range from seared sweet plantains to charred cabbage. A word of advice is to order all the sauces (au povre, vin jaune cream, salsa macha, cilantro cape). The full menu is available at the bar as well as the dining room." - Melissa McCart
