360 Park Avenue South, a newly renovated 450,000-square-foot office tower in Midtown, Manhattan, recently welcomed Time and Tide, a new restaurant on the building’s ground floor. The property was developed by BXP. Modellus Novus, an architecture and design firm, is behind the new restaurant space’s design.
Photograph of rooftop at 360 Park Avenue, via threesixtyparkavesouth.com
The 20-story building offers its tenants a variety of amenities, including access to a rooftop garden. As part of the property’s recent renovation, a new power system was installed, which utilizes 100 percent electric and renewable energy sources, along with upgraded MERV-13 outside air filters.
Time and Tide spans 7,000 square feet on the corner of 26th Street and features a land and sea-driven concept inspired by Chef Jamal James Kent’s childhood Long Island shore house. The restaurant includes a 120-seat main dining room, a bar room, a raw bar, and a semi-private dining space that can accommodate up to 40 guests.
“The beautifully designed concept is an exceptional complement to our recent modernization of 360 Park Avenue South and we’re looking forward to welcoming the community to the new space,” said Hilary Spann, EVP, New York Region at BXP.
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Land and sea driven concept?
Sadly, James Kent died a few months ago. The chef is now Danny Garcia, winner of the most recent season of Top Chef and for whom Kent was a mentor.
The landscaped water tank is likely a first.
Everyone will have a photo spot at the water tank, not too much!! Thanks.