New to Downtown Chula Vista’s Third Avenue is TEMP by Cosecha. This is the restaurant Chula Vista and the rest of the South Bay has been waiting for.
Led by Chef Steve Brown and his chef de cuisine Paulie Desrochers, TEMP dishes up modern American fare with a bit of a West Coast Baja edge and holds the sanctity of the farm-to-table concept highly, using only locally sourced produce.
Brown is no stranger to the South Bay. In fact, his hometown is Imperial Beach and, after years of developing his craft, he’s back home.
“Cosecha,” meaning harvest in Spanish, is exactly what they do. The vegetables used in this restaurant are hand picked by the TEMP team of chefs, pulled and plucked from Wild Willow Farm, a non-profit farm located about three miles south of Chula Vista and just east of Imperial Beach.
The level of care and passion for sustainability kept within our community is certainly impressive on its own. But wait until you sink your teeth into the food.
Currently, TEMP by Cosecha is open for service Saturday and Sunday for brunch. Dinner service will debut this month, which can be expected to be as wildly delicious and popular as Brown’s multi-course pop-up dinners, called Cosecha, which are held at various locations in San Diego and Los Angeles.
My must trys for brunch are: Slow Country (sous vide fried chicken, biscuits and gravy with two sunny-side eggs); Swagyu French Toast (souffle French toast stuffed with a wagyu brownie — my favorite sweet choice); Notch Yo’s (a modern twist to chilaquiles); See Food (beet cured salmon benedict;) Not Take Out (short rib and kimchi fried rice topped with sous vide eggs).
The menu at TEMP is constantly evolving because that’s what food, passion and cooking are about. I’ll let their food do the talking and I’ll see you there.
TEMP by Consecha
Dining style: casual elegant
Brunch: Saturday, Sunday, 10 a.m. to 2 p.m.
Dinner: Tuesday to Saturday, 5 to 10 p.m.
Location: 277 Third Ave., Chula Vista
Telephone: (619) 737-5470
Price range: $31 to $50
Share your dining adventures, finds and favorites with Kris Galicia Brown by using the hashtags #StarNewsEats and #FunFoodieEats on Instagram or Twitter.
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