BREA, CA (May 2016) – Orange County is now home to Tempo Urban Kitchen, a Chef-driven, farm-to-table dining experience unlike any other in the region. With a menu of fresh, sustainable ingredients presented in one-of-a-kind dishes, the new Brea restaurant brings a modern American dining experience to the region’s vast culinary landscape.
The mastermind behind Tempo Urban Kitchen is seasoned restaurant veteran Jorge Cueva, who has opened numerous concepts across the country. From busboy to business owner, Cueva has worked every position in the restaurant industry, giving him the experience and knowledge necessary to own and operate his own. Having served as a top executive for Daphne’s Greek Café and Sharky’s Woodfired Mexican Grill, he helped companies grow to hundreds of locations. Now, as President of the Lascari’s Restaurant Group and Cibo Fresh Catering, he is focusing on his passion project, Tempo Urban Kitchen, which combines his love for hospitality with an enticing menu that is meant to attract diners from around the world. He worked feverishly to seek out fresh, hot talent of the culinary world to bring his dream to life.
“Tempo alludes to time and pace, but it was also derived from the word ‘contemporary,’”
explains Cueva, whose inspiration for the eclectic concept is drawn from his own culinary journey.
“So the marriage of the two meanings lends itself to Tempo’s overall vibe, which is modern and relaxed. Our tagline is ‘March to Your Own Beat,’ and that is a directive for not only the guest, but also our kitchen. Chef Medina is the final ingredient to this concept – and it has really brought my vision to life.”
Corporate Chef Charlie Medina has developed a menu which changes seasonally and infuses the best of modern, global flavors and cooking techniques with recognizable classics. The result is dishes like 48-hour braised Short Rib Tacos with Guinness mole, dried chili crème fraiche, abuelita chocolate tortillas, and crispy cauliflower; and Fish & Chips with moist, yet crispy battered fish, house-made chips, signature tartar, and hot sauce gelee.
The Chef also utilizes molecular gastronomy techniques while creating a stunning watermelon sashimi, to Tempo’s most talked about item, its creamy ice cream, made table side with liquid nitrogen.
Tuesday 11:00 am – 10:00 pm
Wednesday 11:00 am – 10:00 pm
Thursday 11:00 am – 10:00 pm
Friday 11:00 am – 12:00 am
Saturday Brunch – 10:00 am – 2:00 pm
Saturday Dinner – 2:00pm – 12:00 am
Sunday Brunch – 10:00 am – 2:00 pm
Sunday Dinner – 2:00 pm – 10 pm
Saturday and Sunday Brunch 10:00am – 2:00 pm