Dining ~ Temple Downtown ~ Providence
Temple Downtown
120 Francis St.
Providence, Rhode Island
update: We were sad to hear today from Peter Karpinski, co-founder and chief operating officer of The Sage Group, that "due to a change of ownership/management environment outside our control," Temple would close for business today, 12/27/12.
Bear and I were delighted to receive an invitation to a wine dinner at Temple Downtown. We joined about 14 other food bloggers and media for a special dinner to introduce the restaurant's new autumn menu.
We'd never been to Temple or the Renaissance before, so we were impressed with the decor, which opulent, with a nod to the building's original purpose, as a Masonic temple.
The evening started out in the lounge with Moet champagne, and passed hors d'oeuvres of wild mushroom and parsnip crostini and pan-roasted lobster and chervil crostini. Both were great, but the lobster and chervil were out of this world! Warm, subtle and delicately flavored. The champagne was excellent. I'm not much of a wine drinker, but I did enjoy it.
The first course was seared squab with pan-roasted seckel pears, caramelized chestnut huoney and foie gras. Bear has a particular weakness (rarely indulged) for foie gras, so she was delighted beyond words, and gratefully accepted donations of foie gras from a couple of our table-mates.
The second course was fennel-crusted mackerel, organic pea shoots and Schartner Farms creamer potatoes. I'm not much of a fish person, but I loved the bright, lemony/earthy flavor of the pea shoots. I'd never had them before. The creamer potatoes were also delicious, tender and well seasoned.
The final course was fresh fruit and cheese, which included an aged Mahon (delicious!) and Spanish blue cheese (potent!)
Finally, Chef surprised us with some wonderful truffles, both peanut butter and rum. Delicious and rich.
You should see what Temple is cooking up for New Years!
NEW YEAR’S EVE MENU
First Course
Saffron Scented Fish Stew of Locally Harvested Shellfish, Saffron Broth,
Grilled Focaccia Bread Roast Quail with Sage Polenta, Dried Cherries, House-Cured Pancetta Crisps
Salt Roasted Beet Salad with Shaved Local Apples, Toasted Walnuts, Creamy Gorgonzola Vinaigrette
Second Course
Roast Long Island Duckling with Valencia Orange Basil Cous Cous,
Seared Winter Greens, Pomegranate Toasted Almond Sauce
Baked Stuffed Maine Lobster with Peeky Toe Crab Stuffing, Saffron Aioli
Grilled Grass-Fed Filet Mignon with Asparagus, Fork Mashed Rhode Island Potato, Cabrales Cheese
Braised Milk-Fed Veal Ossobuco with Creamy Parmesan Risotto, RoastedWinter Vegetables
Pan Roasted Chilean Sea Bass with Tahini, Cilantro, Red Chili Flakes, Farro Wheat Pilaf, Wilted ChardDessert
Tiramisu with Espresso Flavored Mascarpone Cheese, Ladyfingers
Chocolate Lava Cake with Caramel Gelato
Apple Tarte Tatin with Vanilla Bean Gelato
Join us New Year’s Day for our amazing brunch buffet from 10 a.m. to 2 p.m.,
featuring a make-your-own Bloody Mary and Mimosa bar.
The cost is $34 per adult person and $17 for children under 12.
For details on any of our special holiday menus, or to make reservations, please call 401-919-5050.
120 Francis St.
Providence, Rhode Island
update: We were sad to hear today from Peter Karpinski, co-founder and chief operating officer of The Sage Group, that "due to a change of ownership/management environment outside our control," Temple would close for business today, 12/27/12.
Bear and I were delighted to receive an invitation to a wine dinner at Temple Downtown. We joined about 14 other food bloggers and media for a special dinner to introduce the restaurant's new autumn menu.
We'd never been to Temple or the Renaissance before, so we were impressed with the decor, which opulent, with a nod to the building's original purpose, as a Masonic temple.
 |
| curved staircase |
 |
| eye wall with candle niches |
The evening started out in the lounge with Moet champagne, and passed hors d'oeuvres of wild mushroom and parsnip crostini and pan-roasted lobster and chervil crostini. Both were great, but the lobster and chervil were out of this world! Warm, subtle and delicately flavored. The champagne was excellent. I'm not much of a wine drinker, but I did enjoy it.
The first course was seared squab with pan-roasted seckel pears, caramelized chestnut huoney and foie gras. Bear has a particular weakness (rarely indulged) for foie gras, so she was delighted beyond words, and gratefully accepted donations of foie gras from a couple of our table-mates.
The second course was fennel-crusted mackerel, organic pea shoots and Schartner Farms creamer potatoes. I'm not much of a fish person, but I loved the bright, lemony/earthy flavor of the pea shoots. I'd never had them before. The creamer potatoes were also delicious, tender and well seasoned.
The final course was fresh fruit and cheese, which included an aged Mahon (delicious!) and Spanish blue cheese (potent!)
Finally, Chef surprised us with some wonderful truffles, both peanut butter and rum. Delicious and rich.
You should see what Temple is cooking up for New Years!
NEW YEAR’S EVE MENU
First Course
Saffron Scented Fish Stew of Locally Harvested Shellfish, Saffron Broth,
Grilled Focaccia Bread Roast Quail with Sage Polenta, Dried Cherries, House-Cured Pancetta Crisps
Salt Roasted Beet Salad with Shaved Local Apples, Toasted Walnuts, Creamy Gorgonzola Vinaigrette
Second Course
Roast Long Island Duckling with Valencia Orange Basil Cous Cous,
Seared Winter Greens, Pomegranate Toasted Almond Sauce
Baked Stuffed Maine Lobster with Peeky Toe Crab Stuffing, Saffron Aioli
Grilled Grass-Fed Filet Mignon with Asparagus, Fork Mashed Rhode Island Potato, Cabrales Cheese
Braised Milk-Fed Veal Ossobuco with Creamy Parmesan Risotto, RoastedWinter Vegetables
Pan Roasted Chilean Sea Bass with Tahini, Cilantro, Red Chili Flakes, Farro Wheat Pilaf, Wilted ChardDessert
Tiramisu with Espresso Flavored Mascarpone Cheese, Ladyfingers
Chocolate Lava Cake with Caramel Gelato
Apple Tarte Tatin with Vanilla Bean Gelato
Join us New Year’s Day for our amazing brunch buffet from 10 a.m. to 2 p.m.,
featuring a make-your-own Bloody Mary and Mimosa bar.
The cost is $34 per adult person and $17 for children under 12.
For details on any of our special holiday menus, or to make reservations, please call 401-919-5050.
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