Danny Garcia, head chef at Time and Tide, has shifted his restaurant's focus from a steakhouse concept to one that highlights personal and cultural culinary roots with a new menu. The update features dishes inspired by his Puerto Rican and Dominican heritage, as well as his wife's Indian and Pakistani background, including grilled dates and chicken katsu. Furthermore, the restaurant plans to enhance dining experiences with outdoor seating and a raw bar. Meanwhile, tariffs imposed on China are affecting local markets like Kam Man Food, causing changes in stock. Additionally, efforts to restore chestnut trees in NYC are underway, aiming to engage the community in conservation.
"I was straying too far away from how I cook at home," says Danny Garcia, emphasizing his desire to incorporate personal culinary influences into the revamped menu at Time and Tide.
With the menu overhaul, dishes like grilled dates, crispy black rice, and chicken katsu reflect Garcia's diverse culinary background, merging Puerto Rican, Dominican, Indian, and Pakistani flavors.
Manager Hei Chan from Kam Man Food explains that tariffs will result in higher prices for imported goods, leading the supermarket to reconsider stocking certain items, including mooncakes.
The nonprofit American Chestnut Foundation aims to restore chestnut trees to NYC by partnering with local projects and distributing free seedlings to residents, fostering urban conservation efforts.
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