LOCAL PROFILES: Temple Court (5.15.19)

LOCAL PROFILES: Temple Court (5.15.19)

We’re so incredibly lucky that downtown has become New York’s go-to dining destination over the last few years, attracting some of the city’s (and country’s) top chefs, both established and emerging. New York classic Tom Colicchio opted to open one of his latest hits, Temple Court, at the Beekman Hotel, solidifying downtown’s rule in the dining scene. It has become one of our favorite spots for weekend brunch (complete with live music) and celebrating special occasions (even if we have to make one up) over a Baked Alaska.

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We spoke with Maykel Escalona, Director of Food and Beverage at Crafted Hospitality, to learn more about how Temple Court is evolving, and what you can expect when you visit..

Tell us about the restaurant...
Chef Tom Colicchio and Executive Chef Carlos Benedicto draw from Temple Court’s storied location and historical roots to reimagine classic turn of the century dishes with a signature seasonal touch.  The restaurant also hosts jazz brunch every Saturday and Sunday, featuring live jazz trio, Acute Inflections. Desserts are created by talented pastry chef Abby Swain, who highlights seasonal ingredients in her reinvention of the classics such as Pineapple Upside Down Cake and Baked Alaska.

Alongside Temple Court is The Bar Room, which sits in the building’s stunning, nine-story Victorian atrium and serves handcrafted variations of classic cocktails including the Oaxacan Old FashionedPassion Sour, and Frida Kahlo, which is made with Vida Mezcal, Banana, Almond, Cointreau and Lime. 

What makes it so unique?

Temple Court blends the old and new, seasonally appropriate ingredients, and creativity throughout their menu offerings, whether it is breakfast, brunch, lunch or dinner. Paired with exceptional and warm hospitality, the restaurant stands out not only because of Tom Colicchio’s acclaimed name but because of the special dining experience that guests are provided every time they are welcomed at Temple Court.

How has the restaurant evolved since it opened?

Temple Court constantly works to evolve our employee and guest experiences to reflect our learnings of the Downtown NY community, our continued interest in better food systems and our dedication to healthy and positive work environments.

What's coming up this summer?

Temple Court is rolling out a monthly dinner series, Downtown Dinner Table, where guests will be treated to a 4-course prix-fixe menu created by Executive Chef Carlos Benedicto and Executive Pastry Chef Abby Swain. Their menus will highlight ingredients and produce from a select purveyor, who will join the group for dinner to speak in detail about their provided product. Local beverage pairings will also be provided and discussed at each course creating a uniquely NY dining experience within a uniquely NY dining destination. 

What are your go-to dishes?

Our turn of the century dishes like the Venison Wellington, Oyster Rockefeller, Lobster Thermidor and our Baked Alaska.

What can locals expect when they visit?

Locals can expect the typical Crafted Hospitality experience - one that is categorized by warm and thoughtful service and food that highlights flavorful combinations of dishes and ingredients. Locals will be pleased to avoid the bustle of mid-town and the hassle of travel when they discover that they can enjoy a high-quality experience at Temple Court right in their backyard.

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