Temper — which specializes in live-fire cooking — is one of the most unique and important restaurants in meat eating. Centered around an impressive array of live-fire cooking apparatus, a meal at Temper features small plates and nose to tail dining. There is no traditional menu of choice cuts, but rather meat is sold by weight and the preparation varies constantly depending on what’s in the pits.
All of the meats at Temper are scrupulously sourced and then butchered in-house.
The Guardian says "owned by chef Neil Rankin, its tacos and flatbreads are topped with beef, goat and lamb bought in whole, butchered on site and cooked right in front of the customer."
(Photo: The Standard)