Chilean Seabass, Japanese Cut New York Strip, Jumbo Scallops, Braised Beef Short Rib, Lobster Bites, Chicken Marsala, Grilled Bison Striploin, Chicken Bruschetta Salad, Tuna Tartare and Fine Wine
Food with attitude" is what Temper Grille's owners like to call the Boca Raton restaurant's small plates. But diners will find familiar tastes in these bites, from seared ahi tuna, sliced steak, duck topped with black cherry sauce, to sautéed lobster finished with garlic cream sauce on a bed of "smashed" potatoes.
A three-course menu was part of a recent tasting with wine, another Temper Grille specialty in The Reserve Shopping Center, 9858 Clint Moore Road. But a glance at the diverse menu says it all. There's even a shrimp mac and cheese, or hold the seafood. Prices range from $11 or less for dishes like chopped salad, spicy feta cheese, duck fat fried potatoes, creamed corn or asparagus. Crab cakes, steak, lamb pops with a Cajun mint cream sauce and other delectables are more.
They're known for their Temper noodles served with a fried egg on top and tossed in one of their signature sauces that can be spiced up or down. "This is a different dining experience," said server Brenna Kaufman. "Tapas are smaller plates, but they're meant to be shared. We bring them out as they're ready. They have big, bold flavors but not necessarily spicy."
"We're very accommodating for food allergies," said general manager Gabrielle Fleischer.
For dessert, there's strawberry shortcake, and truffles and strawberries with sweet and dark chocolates, both made in-house. Temper's wine selection is extensive. Guenoc Petite Syrah was served chilled at $8 by the glass or $28 for a bottle. They don't bother with a house wine. Founder and chef Sean Kelley and co-founder and CEO Erick Guerra were not novices in the restaurant business when they refashioned and occupied the bright corner spot in the last few months. This is their second location after serving the Granger, Ind. market. Turns out Guerra has family here and was raised in South Florida. When it came time to expand, "we looked at markets that didn't have this dining experience," he said. "Different tastes are made for sharing. Attitude is about creativity."
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