(Eating Trends) – Temper City, where to begin? The newest restaurant by Neil Rankin, the Soho meat master behind Temper in the West End. The new restaurant has the same draw as the original – an elegant setting with marble countertops and a host of different meats cooked low and slow over an open pit fire, only this time, instead of tacos its curries and gin. And not just a little gin, there’s choice to keep you going until 2021, and each is served as a bespoke cocktail. The bartender will be your best friend for the evening, although your bank account may be more frosty the following day.
If the gin wasn’t enough of a pull, Temper City really excels in its expertly cooked charcoal smoked dishes, from fish to lamb and everything in between. This is low and slow BBQ but not as you know it. The hot coals in the centre of the restaurant are enticing; like Icarus, don’t fly too close. But do perch up at the counter for your meal if you enjoy the spectacle of cooking, or if you prefer to divert your eyes from your dinner guests hungrily tucking into every meat under the sun.
There is a diverse mix of starters, including mutton rolls and crab beignet, plus and a vegetarian gesture, a chilli paneer. All dishes were unique in flavour and style, certainly better to share and to try a selection.
For main, the red curry spiced duck tandoori and kimchi lamb skewers for the table were both excellent. Each was served with individual flair but both sharing that same smoky goodness that makes Temper City so special. But the real star of the show are the curries, which include dry goat and dashi chip shop chicken. The dry goat was exceptional, don’t be fooled by the name – the goat was tender and juicy, I just wish there was more of it.
The folks at Temper absolutely love their craft and it shows in their food. Come for the curries, stay for the gin. Or come for the gin and stay for the curries. Either way you’ll be finding a reason to go back soon.
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