Providence, R.I. (March 23, 2010) – With a focus on the cuisine and flavors of the 22 countries that surround the Mediterranean Sea, Temple is introducing a new approach for this nearly 3-year-old restaurant. The newly concepted restaurant is led by Executive Chef David Cardell, with collaboration from culinary consultant Joyce Goldstein, an author of more than 20 cookbooks and an expert on Mediterranean cuisine.

“This is an exciting foray for Temple as we introduce an approach to food that is unique, fresh and designed to be shared,” said Cardell, who brings nearly 20 years of experience in the food industry to his new role. “And to work with Joyce, who has an absolute passion and expertise for Mediterranean food, means patrons will experience cuisine that is delicious, exciting and exotic.”

In addition to writing numerous cookbooks and articles, Goldstein was the chef/owner of the ground-breaking Mediterranean restaurant Square One in San Francisco and is a recipient of the James Beard Award for Best Chef in California.

“The flavors surrounding the Mediterranean Sea have always inspired my cooking and fueled my passion for creating dishes that embody freshness and use ingredients that are seasonal and healthful,” said Goldstein. “I look forward to working with Chef Cardell and the Temple team to bring a new kind of dining to the Providence culinary landscape.”

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Located in the arts-inspired Renaissance Providence Hotel, Temple first opened its doors in 2007 following a massive restoration of what was once an unfinished Masonic Temple. The restaurant is now managed by the Sage Restaurant Group, which has an established portfolio of restaurants across the U.S.

“Through Sage Restaurant Group, our goal is to bring unique and unmatched dining experiences to guests in settings that are surprising, intriguing and fun,” said Dave Hoemann, senior vice president of Food & Beverage at Sage. “Mediterranean-inspired cuisine is gaining in popularity across the country and Temple provided for an opportunity to steer the restaurant in this direction. This inspiration also allows us to incorporate the bounties of the region, such as fresh seafood and seasonal produce, into our menu.”

While the surroundings of Temple Downtown will be familiar to guests, the dining experience will not. Designed with dishes to be shared, the menu features such selections as Gardes me Feta, an oven-baked gratin of shrimp, tomatoes and aged feta cheese; and the Temple Mezze Platter with tzatziki, baba ghanoush, hummus, dolmas, spanakopita, Moroccan-spiced carrots and warm pita.

A sampling of entrees includes exotic tagines, such as Local Line-Caught Cod Tagine, pastas, Andalusian-Style Pork Kabobs, a Tuscan-style grilled rib eye steak and a burger of seasoned lamb.

The Mediterranean feel is also present in the desserts with Ginger Olive Oil Cake, Buttermilk and Honey Panna Cotta, Bittersweet Chocolate Tart with Sea Salt and Pistachios, and a signature Aged Feta Cheesecake Napolean.

To accompany their meal, diners can choose from a Mediterranean-influenced wine list of 60 wines that focus on delivering great value. The lounge will also mix up a number of handcrafted libations, such as the Strawberry-Basil Cooler, the lavender-flavored Fleur de Marseille, the Greek Salad Martini, the El Toro and a Blood Orange Cosmo.

Chef Cardell, who is a graduate of the Culinary Institute of America, started his culinary career as a teenager washing dishes in the kitchens of upscale private clubs. He served as chef at the Copley Plaza and the Parker House and was executive chef of the Water Club Restaurant in Manhattan. He further developed his talents at Caliterra in Boston and most recently served as executive chef for Dole & Bailey, family-owned purveyors of farm-to-table foods. He worked with New England’s finest chefs to bring them the freshest products obtainable.

This experience lends itself perfectly to the collaboration with Joyce Goldstein. Cardell recently spent a week in her San Francisco kitchen where together they developed the Mediterranean-inspired menu.

To learn more about Temple, visit www.temple-downtown.com or follow news about Temple on Facebook at www.facebook.com/temple.providence and on Twitter at http://twitter.com/temple_downtown.

About Sage Restaurant Group
Sage Restaurant Group, founded in 2005 by Peter Karpinski creates experiences where food, drink and inspired design meet and mix. Open for breakfast, lunch and dinner or lingering over drinks, these independent restaurants, adjacent to hotels deliver exceptional catering and in-room dining experiences. Wherever they are located, Sage Restaurant Group’s concepts feature a distinctive scene and a subtly infused local vibe designed to appeal to a guest who is hungry for life. SRG currently operates The Corner Office, a retro-style restaurant and bar with global comfort food and scintillating cocktails, in Denver, CO; Second Home Kitchen + Bar, offering the relaxed feel of a weekend getaway with the slick finish and fine food of an urban restaurant, in Denver, CO; Temple Downtown, a modern American bistro in a former Masonic hall, in Providence, RI; Urban Farmer, an organic steakhouse at the Nines hotel in Portland, OR; Departure Restaurant and Lounge on the top floor of the Nines Hotel serving modern Asian cuisine; the acclaimed Mercat a la Planxa at the Blackstone Hotel in Chicago, listed on the Esquire “Top Restaurants List for 2008”; The Original, a Dinerant at the Courtyard by Marriott – Portland City Center, and Braddock’s American Brasserie & Braddock’s Streetside Café, at the Renaissance Pittsburgh, PA. Sage Restaurant Group is planning the much anticipated opening of Toasted Oak Grill & Market at the Hotel Baronette, in Novi, MI in spring 2010. For more information about Sage Restaurant Group, visit www.sagerestaurantgroup.com.

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1 COMMENT

  1. It has been a great pleasure for Sage Restaurant Group & opportunity for Chef Cardell to work wtih Joyce Goldstein, we are very excited for what’s to come in 2010 for this restaurant.

    Peter Karpinski