A step-and-repeat was mounted on one side, a velvet rope on the other. The opening of Time and Tide (360 Park Ave. S.; time and tide.nyc), a restaurant from Kent Hospitality Group helmed by chef Danny Garcia, felt like both a portal to a past era of high ceilinged, high-priced restaurant excess and a glimpse of a future filled with establishments where abundance-of wealth, wine, Wagyu-is the whole point.
この記事は New York magazine の Dec 2-15, 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は New York magazine の Dec 2-15, 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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