Three Chefs and one amazing meal at Tempo Urban Kitchen in Brea, California!
As I walked through the doors of Tempo Urban Kitchen I felt as if I was transported to a completely different place. The vibe was funky and fun. It made total sense given the tagline of this gastro delight is “March to Your Own Beat.”As we walk in the door we see a display of beautiful bottles with a backdrop of what certainly is a fun bar. We look around the roomy restaurant which offers privates tables, booths, a communal table and an outdoor patio. We see an open kitchen, a private liquor cabinet where guests can house their private stash and a wall of wine. Our tour guide for the evening is Food Network Star, Chef Chris Tzorin.
Tempo Urban Kitchen offers a farm to table dining experience. Fresh ingredients are prepared in unique ways driven by the chefs rather than a cookie cutter formula.
This magic formula is brought to Tempo Urban Kitchen by Founder and CEO, Jorge Cueva. Jorge has a long history in the restaurant business. He has worked all aspects from busboy all the way to business owner. He is proof positive that dreams can come true.
Jorge’s dream for Tempo Urban Kitchen was to bring together the hottest cooking talent. He is excited to allow them to shine. One of a kind dishes will allow the diner to delight in mouthwatering results. His dream has turned into a reality with Chef’s Chris Tzorin, Charly Perez and Salvador Carrillo Barron.
I had been looking forward to this night for weeks. I knew I would be in for a treat. We were not disappointed. My plus one was extra excited due to his love of trying new foods.
We were first treated to Tajin Rimmed Mango Margarita’s. Serrano infused tequila is the key ingredient in this unique drink.
Grilled Octopus with micro greens, lime crema, serrano sauce and chipotle mayo followed. It was tender, delicious and cooked to perfection by Chef Chris.
Chef Jorge’s Deconstructed Taco was up next. Korean inspired braised pork belly topped with red cabbage kimchi offered a beautiful deconstruction. Thinly sliced mango was served alongside the pork belly. The mango, in fact, looked as if it was a noodle. The hubby loved the pork belly.
Chef Sal presented Slow Cooked Short Ribs to us. “Vegan Caviar” a.k.a. mustard seeds topped the ribs. Pickled carrots wrapped in New York Style Serrano Ham accompanied the ribs. Many diners could not decide what was better…the short ribs or the carrots.
A Hickory Smoked Old Fashioned was a special before dessert treat.
Prepared tableside is our incredible dessert. Liquid nitrogen, a Kitchen Aid and lots of hand cranking are key to this process that offers us Ginger Infused Ice Cream.
Check out Tempo Urban Kitchen on Instagram for more pictures. Visit Chef Salvador Carrillo at 1060 Imperial Highway, Brea, CA 92821. Be sure to check in on Facebook to get FREE Fish Ceviche or Taquitos.
Chef Chris Tzorin will open Tempo Anaheim Hills. Chef Charly will open Tempo Valle de Guadalupe .