It was always meant to be temporary. Originally dubbed "TEMP° by Cosecha", Temp Restaurant first opened last Summer as a semi-permanent location for Chef Steve Brown's pop-up brunches and dinners, but the eatery announced today that it will close for business at the end of the week.
You know the old saying, "Man plans, and God laughs,"well that seems to be the case with Chef Steve Brown and team. In mid-2016, the ambitious pop-up dining chef returned to San Diego from Los Angeles and immediately started announcing ambitious 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 one eatery that actually did open as expected was Temp° by Cosecha in Chula Vista, but it was not long after that Chef Brown was seemingly disassociated from the modern bistro and the name was condensed to Temp Restaurant.
Well, it's been less than a year since Temp first opened its doors. Chef Brown has been unassociated with the concept since the beginning of the year and is now off touring various cities with his Japanese Wagyu beef-focused popup dinners under his Cosecha brand. There is still no Shipping Yard and no Bar Logan. There is no word about whether the Vogue Theatre project is still moving forward, and Temp will be closing after brunch service this Sunday, June 24. We reached out to Temp's operations manager Mikey Knabb for comment on the closure and were told to refer to the above Instagram post.
