SAGA Hospitality Group is a New York-based restaurant and hospitality group.
It started with a humble vision.
Pair great food with great people in the world's greatest city. Kent Hospitality Group is what happens when hardworking people come together to nourish their love of friends, family, and unforgettable culinary experiences.
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SAGA
SAGA
Saga is a two Michelin starred, fine dining restaurant perched on the 63rd floor of 70 Pine Street, a landmark Art Deco tower in New York’s Financial District. The food is rooted in European technique but draws inspiration from around the world, primarily the flavors from our childhoods, traveling, and the diverse cuisine in New York City.
Saga is a two Michelin starred, fine dining restaurant perched on the 63rd floor of 70 Pine Street, a landmark Art Deco tower in New York’s Financial District. The food is rooted in European technique but draws inspiration from around the world, primarily the flavors from our childhoods, traveling, and the diverse cuisine in New York City.
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Crown Shy
Crown Shy
Crown Shy is the first solo project of Chef James Kent. Inspired by James’ upbringing in downtown New York and his experience leading the city’s most celebrated kitchens, Crown Shy is a Michelin starred, neighborhood seasonal restaurant elevated by fine dining training and technique.
Located on the ground floor of Art Deco masterpiece 70 Pine Street, the dining room and bar occupy a series of rooms with floor to 16-foot-ceiling windows leading to an open kitchen.
The food at Crown Shy is rooted in European technique but draws inspiration from around the world, primarily the flavors from our childhoods, traveling, and the diverse cuisine in New York City.
Crown Shy is the first solo project of Chef James Kent. Inspired by James’ upbringing in downtown New York and his experience leading the city’s most celebrated kitchens, Crown Shy is a Michelin starred, neighborhood seasonal restaurant elevated by fine dining training and technique.
Located on the ground floor of Art Deco masterpiece 70 Pine Street, the dining room and bar occupy a series of rooms with floor to 16-foot-ceiling windows leading to an open kitchen.
The food at Crown Shy is rooted in European technique but draws inspiration from around the world, primarily the flavors from our childhoods, traveling, and the diverse cuisine in New York City.
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Overstory
Overstory
Located on the 64th floor of 70 Pine Street–one floor above SAGA, Overstory is a 50 Best Award winning, contemporary cocktail bar in New York City. The space is surrounded by a wraparound terrace with 360-degree views of the New York City skyline.
Located on the 64th floor of 70 Pine Street–one floor above SAGA, Overstory is a 50 Best Award winning, contemporary cocktail bar in New York City. The space is surrounded by a wraparound terrace with 360-degree views of the New York City skyline.
TIME AND TIDE
TIME AND TIDE
Located at the corner of 26th Street and Park Avenue, Time and Tide is a neighborhood restaurant and bar from Kent Hospitality Group. Inspired by the grandeur of Grand Central Oyster Bar and the simple bliss of summers on Long Island, the restaurant pays homage to the best seafood in New York.
Helmed by Chef Danny Garcia, the menu at Time and Tide is anchored by large-format proteins showcasing the bounty of the sea, augmented by selections from the raw bar and sweets from Chef Renata Ameni.
Located at the corner of 26th Street and Park Avenue, Time and Tide is a neighborhood restaurant and bar from Kent Hospitality Group. Inspired by the grandeur of Grand Central Oyster Bar and the simple bliss of summers on Long Island, the restaurant pays homage to the best seafood in New York.
Helmed by Chef Danny Garcia, the menu at Time and Tide is anchored by large-format proteins showcasing the bounty of the sea, augmented by selections from the raw bar and sweets from Chef Renata Ameni.
The Racquet Lounge at Southampton
The Racquet Lounge at Southampton
Formerly known as The Shinnecock Tennis Club, The Racquet Lounge is an upscale racquet club located in the heart of Southampton, NY
Located on 5 lush acres featuring 8 Har-Tru tennis courts, 8 pickleball courts, 5 padel courts, a clubhouse, and men’s and women’s locker rooms. The club will have 300 initial members, with potential for future expansion
Named the USTA Outdoor Tennis Site of the Year in 2019, The Racquet Lounge will host all types of racquet sport events, from USTA-sponsored Challengers, to pickleball and padel events
The Racquet Lounge has partnered with SHG for the management of hospitality, wedding and events programs at The Racquet Lounge
Southampton is the Racquet Lounge’s first location with the SHG team actively exploring expansion opportunities
Formerly known as The Shinnecock Tennis Club, The Racquet Lounge is an upscale racquet club located in the heart of Southampton, NY
Located on 5 lush acres featuring 8 Har-Tru tennis courts, 8 pickleball courts, 5 padel courts, a clubhouse, and men’s and women’s locker rooms. The club will have 300 initial members, with potential for future expansion
Named the USTA Outdoor Tennis Site of the Year in 2019, The Racquet Lounge will host all types of racquet sport events, from USTA-sponsored Challengers, to pickleball and padel events
The Racquet Lounge has partnered with SHG for the management of hospitality, wedding and events programs at The Racquet Lounge
Southampton is the Racquet Lounge’s first location with the SHG team actively exploring expansion opportunities
Kent Hospitality Group
Kent Hospitality Group is a partnership between visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings.
Chef Kent is Executive Chef at KHG's Crown Shy, SAGA, and Overstory, and heads the food and beverage program across all SHG membership spaces, event venues, and restaurants. He holds multiple Michelin stars at multiple active restaurants, an accomplishment few have achieved in the culinary world.
Born and raised in New York City, Chef Kent started his culinary journey as a summer apprentice at Bouley when he was fifteen years old. He trained at Le Cordon Bleu in London and Paris before joining the elite kitchens of Babbo, Jean-Georges, and Gordon Ramsay. In 2007, he joined the team at Eleven Madison Park, where he helped the restaurant garner three Michelin stars, a four-star review in The New York Times, and a place on the World’s 50 Best Restaurants list.
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