Time and Tide - Closed

***CLOSED***

Time and Tide markets itself as a “fish house,” incorporating fish into just about every aspect of the menu. This is a fantastic idea, to a point. I still can’t quite figure out the appeal of an uni mezcal shot. The novel giant Cheddar Goldfish pulls off the classic cracker flavor and is a fun way to start the meal - as if head chef Danny Garcia is telling you not to take his restaurant too seriously (despite the somewhat dark and ominous setting). It comes with a delicious Old Bay Butter that has nothing to do with a cheese cracker but you’ll eat it anyway because it’s that good. The Uni Toast will make you scratch your head as you continually shovel it into your mouth trying to figure out if you like it or not (I decided that I didn’t and, funny enough, it’s no longer on the menu). The Cacio e Pepe Squid was two steps outside my comfort zone of fish and cheese combinations, doing nothing to soften the general chewiness of the squid. The undisputed star of the show is the Halibut Pithivier, which was phenomenal in style and substance. To achieve both a perfectly flaky crust and perfectly cooked fish packed with flavor is a feat worthy of Chef Garcia’s Top Chef victory. I would come back for this alone. I also have to take a moment to shout out the Apple Tart Tatin, which was dangerously close to outshining dinner.

Reservations: Available on Resy and (currently) attainable if you plan ahead. I recommend booking two or three weeks out for popular dining times.

What to Wear: Wear the dress! Wear the shoes! This is a high end Park Ave restaurant with moody lighting and plenty of mirrors, go off.

Who to Bring: Without a doubt, this is a place to bring anyone you want to impress. Keep in mind the high price point if coming with a large group, as well as the sometimes adventurous menu which may put some people off.

Top Row: Tuna Tostada; Wedge Salad; Cacio e Pepe Squid || Bottom Row: Halibut Pithivier; Apple Tart Tatin; Interior