Five Things: Temple Downtown, Providence

Wednesday, September 19, 2012

Sean DeBobes, GoLocalProv Dining Critic

Mediterranean inspirations such as a rich tagine are perfect for fall. Photo: Temple Downtown.

Over the summer, Providence's Temple Downtown Restaurant underwent a quiet upgrade, remaking its menu and refreshing its decor. With fall flavors now on its menu, it was time for Sean DeBobes to tuck in downstairs from the Renaissance Providence Hotel. Here are the five things he wants you to know.

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

The bar at Temple is always innovative and fun. Make a cocktail a part of your dining plan. Photo: Stephanie Ewens/Temple Downtown

Move over childhood, this medium has been usurped by a classier set. Why not play with your food (in moderation)? In an interesting twist, Temple blends scallops and lobster before filling a lamb casing. A quick trip through corn batter and the fryer and an interesting appetizer is born. The great smooth texture of the lobster blend melded perfectly with the crispy corn exterior. Temple adds a little curried mustard to the plate to elevate this dish. Certainly, a fun one.

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

Temple's view of the Statehouse is up close and personal. Photo: Temple Downtown.

I find that most of the time, a dessert baked to order is worth the wait. The fresh apple tart served in a cast iron skillet at Temple is no exception. All the usual players were there. Thinly sliced apples, plenty of cinnamon, and crispy buttery crust. A scoop of vanilla gelato finished this dessert to the tune of simplicity perfected.

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

Want to know more? Follow Sean DeBobes on the Five Things Facebook page, or on Twitter @SeanDeBobes.

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