Hello Foodie Friends,

I recently organized and attended a media/blogger tasting at the newly opened Temper Grille restaurant in West Boca and was thrilled to take a seat and experience all the wonderful tapas and delicious wines that would start magically appearing on our tables.

Small Plates…Big taste. Food with Attitude! That’s their motto. Temper Grille features fine wines, a unique tapas menu, and an assortment of dishes that resonate with the Chef’s fiery tastes and attitude.

Temper Grille opened April 2010 in Granger, IN with Chef Sean Kelley and Co-founder Erick Guerra at the helm and has been wildly successful ever since. The name, Temper Grille, is a nod to Chef Kelley whose reputation in the past was that of a loose cannon with a spicy temper. “Yes, it is true,” Kelley laughs a little now. “I was a hothead”. Today the name now serves as a constant reminder of who he was and personifies the bold flavors he serves in each and every dish.

Midwest Living Magazine had this to say about Temper Grille… This intimate tapas-style restaurant has a unique food menu, as well as an extensive beer and wine list, all of which is sure to please any palate. From the house-cured bacon to duck bites and seared ahi tuna, Chef Sean Kelley doesn’t shy away from big flavors – and you shouldn’t either!

Earlier this year, plans to expand to the South Florida market came to fruition, when Chef Kelley and Erick Guerra found the perfect location in West Boca Raton to open their second location. “We are excited to share our culinary vision of an upscale American Fusion Tapas restaurant. Fresh ingredients, bold flavors and always cooked to order, each dish is plated and delivered to your table once it is ready for you to enjoy and share. No heat lamps or microwaves here. Welcome to food with attitude. Welcome to Temper Grille”, says Erick Guerra.

The new Temper is double the size of the one in IN and has full a bar.  Although the core menu is much the same, Chef Ryan Emmons, the Executive Chef of the Boca Raton location, is adding his own style and attitude through the feature menu that change Wednesday of each week.

Temper Grille uses fresh ingredients that arrive daily and is always in search of local purveyors and sources that offer the quality, flavor and freshness that makes up each and every dish. The Granger location uses local sources such as duck from Maple Leaf Farms, potatoes from Arthur Snyder’s farm and sauces from Sunny’s Korean. In Boca, Chef Emmons has begun working with local farms and purveyors to bring the freshness of the local market to an already delectable menu.

Wing lovers are in for a treat with what Chef Kelley aims to create some of the best chicken wings in the area. The wings are brined for seven days, wood smoked using a blend of specialty woods, deep fried for a crisp texture and then tossed in one of a few different Temper Grille signature homemade sauces. The sauces range from garlic butter to hotter than even the heat-loving regulars can withstand. “I didn’t want to just make a wing. I wanted to make a statement,” Kelley said, and even with the hottest of the TG sauces, the statement comes through loud and clear and full of flavor.

Temper offers a selection of “bites” such as lobster, shrimp, steak and duck which are a Temper fan favorite and a staple to the restaurant. Others go crazy over the Temper Noodles which are served with a fried egg on top and tossed in one of the signature sauces to spice it up to your liking.

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Temper Noodles Yaki Soba Noodles sauteed with a vegetable blend. Seasoned with Sunny’s Korean Terriyaki and Spices topped with a fried egg.

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Duck Bites (Maple Leaf Farms) Seared and topped with Black Cherry Sauce and Remoulade

The number one item on the menu, Kelley says, is the signature macaroni and cheese. It is made with scientific precision and, at the same time, lots of love. “That’s what food is,” he explains. He doesn’t just make macaroni and cheese, he takes his brush to it and creates it. He is so secretive about the four cheeses that go into this delightfully decadent mix that not even his closest of family truly know the exact blend.  Guests can select from a variety of versions:  lobster, roasted pepper, blackened shrimp and smoked pork belly and can also order a gluten-free version, with 24 hours’ advance notice.

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Mac & Cheese Four Cheese Blend served with Cavatappi pasta and topped with a buttery crumb. Cooked to a beautiful golden brown. We could not stop ourselves from eating this dish. It truly is perfection on a plate!

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Top left: Chop Salad – Sliced Strawberries, Mandarin Oranges, Candied Almonds, Bleu Cheese Crumbles, Dried Cherries, Parsley and tossed with a Blood Orange Vinaigrette and topped with Green Onions. Top Right: Jumbo Scallops: U10 Sea Diver Scallops Blackened and Seared and served with a Mango Chutney. Bottom left: Ahi: Seared Saku Coated in Sesame Seeds served with Soy Wasabi Sauce & topped with a Soy Asian Ginger Glaze. Bottom Right: Mini Steak Chimmi’s: Sliced Steak (served cold), Tomato strips, Avocado and Chimichurri Sauce served with Toast Points.

corn & lobsterCreamed Corn with Red Pepper Sauce Lobser Bites: Sauteed Lobster finished in a Garlic Cream Sauce and served on a bed of Smashed Potatoes and served with Naan points.

Chef Kelley and Erick Guerra are collectors and aficionados and you can spend about as much as you want on a bottle of wine from their collection. “Through the years we have developed very close relationships with some of the top winemakers in the world and are working on crafting a one of a kind menu sure to please wine enthusiasts of all levels and complement our one of a kind cuisine”, said Erick. An entrepreneur and investor, Erick Guerra owns a number of different companies and recently released a ultra-premium tequila and rum brands which are featured at the restaurant. “We proudly serve both of our award-winning brands, Don Cheyo Tequila and Jav’s Rum, and have a number of cocktails and dishes infused with them”, Erick says.

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We were served two delicious wines, the Pinot Grigio on the left and the Petite Sirah on the right.

Temper Grille’s staff provide attentive, informed service, the kind that helps a newcomer work through the menu and understand it better. It’s not easy to find such service and a treat when it works. “It’s that service that really defines a restaurant,” Kelley said. I would concur. Our server Brenna, was the best in the biz if you ask me. Not only was she exceptionally attentive to our needs, but she kept us laughing and entertained throughout the evening. I will certainly request Brenna on my next visit back, you can count on that!

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For dessert, we had their famous Angel Food Cake. It’s made in-house (although not this house. It is currently being made by their Baker at Temper Grille in IN since they haven’t found one down here yet who can replicate it exactly). It is my favorite. The Angel Food Cake is grilled and then topped with their light and fluffy house-made whipped cream and then strawberries that have been macerated in a fig balsamic marinade are drizzled all over the top. Heaven on a plate! The second dessert that we got to try was the Chocolate Truffles. Very rich and very decadent. You don’t need a lot of these to satisfy that chocolate craving. Divine.

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Executive Chef Ryan Emmons with Temper Grille co-owner Erick Guerra 

Temper boasts a happy hour every day from to and half priced wine bottles, $100 or less, every Tuesday. They currently have live DJ’s every Friday and Saturday and are currently searching for musicians to play live on their music stage. They remain fairly active in their social media pages and constantly update followers with upcoming events, feature menus, drink specials and more. “Be sure to log into our free guest wifi and join our loyalty program to begin earning free food and drinks and receive invites to our special events and wine dinners”, says Erick.

 

Temper boasts a happy hour every day from 4pm to 6pm and half priced wine bottles, $100 or less, every Tuesday. They currently have live DJ’s every Friday and Saturday and are currently searching for musicians to play live on their music stage. They remain fairly active in their social media pages and constantly update followers with upcoming events, feature menus, drink specials and more. “Be sure to log into our free guest wifi and join our loyalty program to begin earning free food and drinks and receive invites to our special events and wine dinners”, says Erick.

Temper’s dishes range in price from $8 to $20 and the check average is $65 to $70.

Temper Grille is located at 9858 Clint Moore Rd. in Boca Raton. (561) 717-8081

They are open Tues – Thurs 4pm – 10pm, Fri – Sat 4pm – 12am and closed Sun & Mon

Website: TemperBoca.com

Facebook: TemperGrilleBoca

Instagram: @TemperBoca

Hashtag: #TemperBoca

Until we eat again…

I send you delicious wishes, xo

Denise