upper Clubs are the new Hotel Bars. We spent last year drinking beneath pillow-sitting mints, so now we're hungry. We'll be good for round two of whatever you want to do, but let us grab a bite first. Oh, and we're swanker now, so you had better be able to differentiate between dessert, salad, and dinner forks.

With its elaborate decor, high standards, live music, high-energy cocktails, and intimate atmosphere, this supper club from chef-entrepreneur David McMillan (Globe and Rosalie) is still as popular with the beautiful and powerful folk as his other establishments.

Taking a hint from Miami and NYC gnosh and nod clubs, Time is a smartly designed bundle of art deco, offset by an overpowering burnt-orange glow. The ceiling is high, the lighting is orange, the décor is white and the DJ-delivered beats are on full steam. All this pulls together to feel a little like an exclusive party that somebody forgot to invite you to.

Time gives the fabulous crowd a chance to get up from their tables and work off the calories to rock, house, and hip-hop, pounding until last call. Chef prepares a myriad of innovative and enticing creations, including Grilled fennel salad, Asparagus on toasted brioche, mascaporne, marinated mushrooms, Grilled octopus & aragula salad with lemon-sage vinaigrette, Deep fried soft-shell crab, beef tartar with bitter greens and citrus vinaigrette. Damn.

When the supper club puts out its summer tables, there is even more street life in this sudden thriving area. Expect an evening of lavish food, lavish dance, and lavish tick (or tock, depending on your mood). - M.A.