Time and Tide•Rose Hill
Seafood•$$$
Time and Tide is the first restaurant from Kent Hospitality Group without a 70 Pine Street address. Danny Garcia leads the savory kitchen as executive chef with Renata Ameni at the helm of the pastry program; Kal Nemieboka oversees the dining room as General Manager. Time and Tide is what we call a "fish house." Just like a steakhouse, the menu is designed around large-format proteins. Unlike a steakhouse, the emphasis is on the bounty of the sea rather than the fields. The menu is organized into the following categories—Snacks, Raw Fish, Small Fish, Big Fish, Sides, and Sauces—each offering is crafted to complement one another, allowing for a dynamic, communal dining experience. Designed by Modellus Novus–the architecture and design firm behind Crown Shy, Saga, and Overstory–the space comprises a 120-seat main dining room, a semi-circular barroom with 16 bar stools, a raw bar that seats 8, and a private dining space that can accommodate up to 40.
Experiences at Time and Tide
Reservation
Standard Reservation
Time and Tide is the first restaurant from Kent Hospitality Group without a 70 Pine Street address. Danny Garcia leads the savory kitchen as executive chef with Renata Ameni at the helm of the pastry program; Kal Nemieboka oversees the dining room as General Manager. Time and Tide is what we call a "fish house." Just like a steakhouse, the menu is designed around large-format proteins. Unlike a steakhouse, the emphasis is on the bounty of the sea rather than the fields. The menu is organized into the following categories—Snacks, Raw Fish, Small Fish, Big Fish, Sides, and Sauces—each offering is crafted to complement one another, allowing for a dynamic, communal dining experience. Designed by Modellus Novus–the architecture and design firm behind Crown Shy, Saga, and Overstory–the space comprises a 120-seat main dining room, a semi-circular barroom with 16 bar stools, a raw bar that seats 8, and a private dining space that can accommodate up to 40.