and the inside looks great. For anybody that doesn't know it's in the old Ludwig's spot on Sansom and Juniper. Three very distinct new bars have been installed along with a lot of other cool decor. I know the Jason and Delphine and a few of the people working for them. I have to say that I think it's going to be excellent food (it's the same chef as Vintage and I love the food over there) and a great place to hang. One side is a ll about the brown liquors, with bourbon, rye, whiskey/whisky and single malts galore. The other side will be more about the restaurant and the food is modeled after country club chow but updated. Check out the menu above, I think it sounds fantastic. I hope they make your proper Maine Lobster Roll, Holly!
The upstairs is going to be a more late-night DJ spot with dancing. You'll be able to find me at the bottom of a scotch bottle on the first floor though. I'm pretty excited because I love the Brown Liquors and it's across the street from where I work. edit: inspection is passed! They will be open this week!
And no, I'm not getting paid for this*. :D
*Though I did drink a bunch of wine leftover from when all the liquor reps came by!
EDIT: (added in the menu and the fact that they just passed inspection)
# Jason Evenchik Says:
April 4th, 2008 at 4:25 pm
Here’s sneak peak at TIME’s menu:
TIME Shrimp cocktail- Chilled jumbo shrimp served grilled vegetables and a Bloody Mary sorbetto
Tomato Mozzarella napoleon Beefsteak tomatoes, fresh mozzarella and basil leaves piled high with baby spinach fire roasted tomato coulis
Oysters Rockefeller Panko encrusted oysters fried and served with smoky spinach artichoke dip
Cucumber Salad Thinly sliced English cucumbers marinated in a dill vinaigrette, served with a lime sorbet
Steak tartar Finely sliced tenderloin served traditionally with toast points
The Country Club Braised pork belly, turkey bacon, and proscuitto served on toasted brioche with a roasted garlic aioli
Brandied Seafood Bisque Rich and creamy with a tarragon crème fraiche
Crab Cakes Crab Mousse, breaded and seared, served with sautéed leaks and pickled jalapeño
Antipasti platter A selection of fine cheeses and meats served with traditional accompaniments
New England Lobster roll Fresh tail and claw meat tossed in a lemon aioli, and served on a new England roll with sage brown butter
10 oz. flat iron steak Rubbed in adobo served with hand cut fries tomato confit
Time’s Signature Burger 10 oz. sirloin patty, topped with crispy pancetta, Lancaster cheddar served on a whole wheat bun
8 oz. filet mignon Beef tenderloin encrusted with grated horseradish and served with a Creole bouillabaisse and scalloped potatoes
16 oz.Porterhouse Topped with a fresh gremolata and served with a butternut squash ravioli and peppered watercress
12 oz. NY Strip Served with grilled leaks, gorgonzola butter, seared risotto, and a fried quail egg
16 oz. Cote de Boeuf Bon-in rib eye served with Time’s signature mashed potato, haricot verts, and topped with marrow and red wine jus
Venison Tenderloin Marinated in aged bourbon and served with a celery root puree, pickled mustard greens and a raspberry-basil coulis
Braised Veal Cheeks Braised in a local IPA and served with fava beans, seasonal mushrooms and a bourbon glazed fig confit
Wild Boar Rack Encrusted in pine nuts and served with black olive fritters, tomato confit and black truffle oil
Mako Shark Filet of Mako shark served with shaved Brussel sprouts, pancetta, and lemon tarragon butter
Free Range Chicken Breast cut, served with sweet potato biscuits, creamed corn and a grilled leak coulis
-Vegetarian options upon request using seasonal ingredients-
Edited by mattohara, 04 April 2008 - 02:41 PM.