Five Things: Temple Downtown, Providence
Wednesday, September 19, 2012
One. Dash of summer, pinch of fall
A well-manicured cocktail menu is often a telltale sign of the season. For Temple, the addition of the Megalomaniac is a helpful marker on the calendar and perhaps the sign of a power hungry bartender. A house infused mango and chili vodka is blended with muddled lime juice to craft a cocktail that starts out with a sweet viscosity that dwells only for a second before turning to a spiced citrus finish. Tropical enough to reminisce about summer days while spicy enough to warm you on a cool autumn night.
Two. Lobster corndogs
Three. Thinly sliced
Keep the heat, I’ll take a nicely prepared beef carpaccio any day. This simple yet boldly flavored preparation makes a dish like this worth remembering. Temple starts, of course, with super-thin sliced beef before blending in shaved fennel bulb. The mix was served on top of a bed of peppery rockets that had a simple thyme and olive oil dressing. To add some sweet highlights chef finished this dish with Valencia orange wedges. A perfect finish in my book.
Four. Stone fruit
I was so pleased to try a wonderful fall-flavored tagine at temple. Chef skillfully braised chunks of lamb in a sweet sauce of saffron, citrus zest, apricots and plums. This tender and honeyed blend was served on a pile of cinnamon perfumed cous cous. A hearty but delicate stew with rich and sweet flavors resulted. Mediterranean redux .
Five. Apple bake
Would I go back? Yes. Thoughtful cocktails, savory mains and beautiful view of the Capitol – Thanks Temple.
Hit “Save” Temple Restaurant. 120 Francis Street, Providence, 401-919-5050. temple-downtown.com
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