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FeedAltered State
Temple pays homage to the gods of food and fashion—and the ambiance, at least, is heavenly
By Rachel Hutton
Photo by ERIC MOORE
(page 1 of 2)
Click here to watch a video tour of Temple.THEY CAN BURN all the incense they want outside Temple’s front door, but 12th Street and Harmon Place will never be Asia. Most of the waitresses in red kimonos will be Caucasian. There won’t be any saffron-robed monks kneeling beside the gold Buddha—or sipping $12 martinis. But chef/owner Thom Pham isn’t trying to replicate his birthplace, Vietnam, or any other place. As with Azia, his sexy Eat Street restaurant, which fuses cranberry with curry and walleye with wasabi, Pham uses elements of East and West to stage an ambient fantasy.
On a recent Saturday night, my party stood before two unmarked doors in the Temple lobby: lounge or dining room? We chose the latter. One of the colossal gates swung open to reveal our hostess, gal-about-town Alexis McKinnis. (We recognized the doe-eyed brunette from her dishy Girl Friday blog and Vita.mn sex column.)
The entire room glowed red: the lights, the candles, the kimonos, the koi swimming in the enormous, dimly lit fish tank. A holdover from the former occupant, a Caribbean restaurant called Tiburon, the tank smartly divides the space in a way that allows the patrons’ energy from each side to transfer to the other.
In one corner, as a table of boisterous men told stories that involved lots of gesticulating, a flashy flaming cocktail added an element of danger. The table adjacent to ours was empty, anticipating its guests with two place settings and a bouquet of long-stemmed roses. Across the room, a middle-age bottle blonde with a sizable implant job shared a booth with a man wearing sunglasses who bore a resemblance to Tony Soprano. Seekers of all sorts made the pilgrimage that night: gay partiers, banal romantics, and, even, it seemed, the New Jersey mafia.
Photo by Eric Moore
Pham’s creative collaboration with executive chef Tuan Nguyen shines, in particular, on the appetizer list: scallop ceviche matched with crisp Asian pear; pan-roasted quail married with duck-liver ravioli; cuttlefish stuffed with curried crab and paired with lotus-stem salad. All three dishes achieve an enticing interplay of crisp and chewy textures with accentuating spices.
With entrées, however, Pham’s experimental flair was less enlightening. By my third visit, I found myself combing the menu with a gnawing sense of dread: was the chance of finding a tasty dish worth the risk of a bad one? I searched in vain for patterns: had the dishes I’d liked been fussy or simple? French or Asian? Beef or chicken? The only constant I found was mushrooms. Mushrooms equaled good.
One of my top picks was the Kobe beef, served rare on a sizzling-hot stone, which browned the edges of the meat. Like fishbowl drinks or fondue, it had an element of interactive fun. After dipping meat morsels in the mellow cognac sauce—and pairing them with bites of roasted mushrooms—I was converted to hot-stone cooking, which had smacked of gimmickry the last time I’d tried it at the late, unlamented nightclub Tonic. The savory mille-feuille, alternating stacks of puff pastry and wild mushrooms, was a tiny-but-thoughtful vegetarian option. For fish-lovers, the mahi-mahi dressed with miso was an exceptional preparation. The pungent soybean paste and the buttery, garlic-heavy black-bean sauce were the perfect foils for the mild fish. Paired with rapini (broccoli raab) and shimeji mushrooms, it was as if the principles of feng shui had been translated into flavors on a plate.
