Chef Danny Garcia Launches Time and Tide in NYC; Michael Mina’s Orla in Santa Monica

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The Rise of Time and Tide: A Culinary Tribute

A Legacy Honored

Time and Tide is the latest addition to Manhattan’s vibrant dining scene. This restaurant is a heartfelt tribute to chef Jamal “James” Kent, who passed away unexpectedly. His legacy lives on through the Kent Hospitality Group, which has rebranded itself in his honor. Chef Danny Garcia, a Top Chef winner, now leads the kitchen. He worked closely with Kent to create this unique dining experience.

The restaurant is located at the intersection of Park and 26th, just a block from Madison Square Park. This prime location enhances its appeal, drawing in both locals and visitors. The name "Time and Tide" pays homage to a song by jazz musician Charles Mingus, who was connected to Kent’s family. This connection adds a personal touch to the restaurant’s identity.

A Culinary Journey

The menu at Time and Tide is a celebration of seafood, inspired by childhood memories of summers on Long Island. Garcia and Kent envisioned a “fish house” menu that mirrors the style of a steakhouse. This approach emphasizes large-format main dishes and shareable sides, creating a communal dining experience.

Guests can start their meal with raw options like oysters and shrimp cocktails. The small plates feature creative twists, such as a seafood version of cacio e pepe. The big fish entrees include a swordfish steak and plancha-grilled prawns. Each dish is crafted to highlight the freshness of the ingredients, ensuring a memorable dining experience.

A Thoughtful Wine Selection

The wine program at Time and Tide is curated to complement the menu. Wine director Kristen Goceljak has divided the list into two sections: Time and Tide. The Time section features classic regions, while Tide focuses on coastal wines. This dual approach allows guests to explore familiar favorites or venture into new territories.

With around 300 labels, the wine list is extensive and diverse. Goceljak plans to expand the selection, particularly focusing on grower Champagnes. This commitment to quality and variety enhances the overall dining experience. Guests can enjoy a glass of Chablis with their halibut or explore unique wines from Mediterranean regions.

Orla: A Mediterranean Escape in Santa Monica

A New Culinary Venture

In Santa Monica, chef Michael Mina has opened Orla, his second restaurant of the same name. This location follows the success of the first Orla in Las Vegas. Mina’s culinary journey is marked by numerous award-winning establishments, showcasing his expertise in fine dining.

The partnership with the Regent Santa Monica Beach hotel adds a unique dimension to this venture. Mina envisioned Orla as a celebration of local California ingredients. The restaurant’s design and menu reflect the vibrant coastal culture of Santa Monica.

A Menu Inspired by Heritage

Orla’s menu draws inspiration from Mina’s Egyptian ancestry and Mediterranean flavors. Guests can expect a variety of mezze, grains, and pasta dishes. Signature items include kataifi-coated prawns and char-grilled whole branzino. The focus on fresh, seasonal ingredients sets Orla apart from other dining options.

Mina emphasizes the importance of local farmers’ markets in Santa Monica. This access to fresh produce allows the kitchen to create unique specials. Additionally, the My Egypt Tasting Experience offers a curated selection of shareable dishes, celebrating Mina’s culinary heritage.

A Wine List to Complement the Experience

The wine program at Orla features over 800 bottles, with a strong emphasis on Mediterranean regions. Guests can explore wines from Lebanon, Corsica, and Greece. The by-the-glass options include themed flights, enhancing the dining experience.

Mina’s commitment to quality extends to the wine selection, ensuring it complements the menu perfectly. The restaurant’s oceanfront location provides a stunning backdrop for enjoying a meal. Orla captures the essence of coastal dining, making it a must-visit destination.

The Farewell of Aphotic: A Culinary Reflection

A Short-Lived Journey

Aphotic, a fine-dining seafood restaurant in San Francisco, has announced its closure. Chef Peter Hemsley shared the news via social media, reflecting on the challenges faced by fine-dining establishments. Despite its short run, Aphotic achieved significant accolades, including a Wine Spectator Best of Award of Excellence.

The restaurant opened in 2018 as Palette, later reimagined as Aphotic in 2023. It quickly gained a reputation for its innovative tasting menu, featuring seafood throughout the meal. Hemsley’s dedication to sustainability and quality earned the restaurant a loyal following.

Challenges in the Dining Scene

Hemsley’s farewell message highlighted the difficulties of operating a fine-dining restaurant in the current climate. The post-pandemic landscape has posed challenges for many establishments. Aphotic’s location near the Moscone convention center added to its struggles, as the area faced recovery issues.

Despite these challenges, Hemsley encouraged patrons to celebrate the restaurant’s accomplishments. He invited guests to enjoy the final weeks of service, emphasizing the importance of community support. The fall tasting menu will feature new dishes, showcasing the kitchen’s creativity.

A Culinary Legacy

As Aphotic prepares to close its doors, the culinary community reflects on its impact. The restaurant’s innovative approach to seafood dining will be missed. Hemsley’s commitment to excellence and sustainability set a high standard for future endeavors.

In its final weeks, Aphotic aims to create a memorable experience for guests. The focus will be on celebrating the team’s achievements and the joy of dining together. As the restaurant bids farewell, it leaves behind a legacy of creativity and passion for seafood cuisine.

Photo by Alexey Fedenkov on Unsplash

Source: WineSpectator – Chef Danny Garcia Opens Time and Tide in New York; Michael Mina Brings Orla to Santa Monica