Temp° By Cosecha Anticipated To Open In Downtown Chula Vista

July 28, 2017

Chef Steve Brown is allegedly opening another restaurant. The ambitious pop-up dining chef returned to San Diego from Los Angeles about a year ago to media fanfare and immediately started announcing projects that have yet to come to fruition - from a shipping container restaurant in his hometown of Imperial Beach to a brewpub in Barrio Logan. The latest announcement is that Chef Brown has taken over the former catering space at 277 3rd Avenue in downtown Chula Vista for the opening of modern American restaurant Temp° by Cosecha.

Temp° will launch in an unfinished form in the space that last housed Chef Flor Franco's 277 Cocina Artesanal on August 12 and will initially only feature Brown's multi-course popup weekend brunches followed by dinners to launch in September. The restaurant will close in the fall for an interior overhaul by design firm Tecture, which has also worked on George's at the Cove and Kettner Exchange. Boston-based chef Paulie Desrochers will relocate to San Diego to be Brown's Chef de Cuisine at Temp°.

Brown's The Shipping Yard concept is rumored to be having some issues, as the new Mike Hess Brewing Tasting Room in Imperial Beach is reportedly taking over half of the space previously set aside for The Shipping Yard. We've reached out for comment and were assured that the project was still in the works. There is no word yet on when Brown's Bar Logan concept in Barrio Logan will unveil. In the meantime, Brown is continuing to do his Japanese Wagyu beef-focused popup dinners under his Cosecha brand and is rumored to be launching a portable sandwich concept - Press by Cosecha - that will launch at area breweries in the future.

For more information on Chef Steve Brown, visit chefstevebrown.com.