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Chef Steve Brown Planning Intimate 14-Seat Supper Club, Steakhouse and More

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The chef departs Chula Vista’s Temp° to focus on other projects

J. Dixx Photography

After helping launch Temp° in Chula Vista last fall, chef Steve Brown has left the South Bay restaurant to focus on creating a brick-and-mortar home for Cosecha, his signature upscale pop-up. Despite some stops and starts, Brown says he’s on the verge of signing a lease on a centrally-located space that will house a catering kitchen and hold an intimate 14-seat dining counter where the chef will cook nightly prix-fixe dinners in an environment he likens to a Michelin-caliber sushi restaurant.

Hoping to launch the permanent restaurant by late spring or early summer, the chef is about to embark on a North American tour as an a culinary ambassador for prized, true Kobe beef from Japan’s Hyogo prefecture. With collaboration dinners scheduled around the county, the tour will make a stop on Saturday, March 10 at the Ocean Park Inn in Pacific Beach, where Brown is continuing his Cosecha dinner and room packages.

Operating partners Mikey Knab and Tecture design group will continue to run Temp°, which serves a bistro menu as well as steakhouse specials and has been well received by the Chula Vista community. Starting this weekend, the restaurant will start delivering food to neighboring beer spot Bar Sin Nombre, with plans to extend the service to Thr3e Punk Ales and other area beer bars and tasting rooms.

The ever-ambitious Brown is still moving forward with other local projects; he remains an investor in an upcoming Barrio Logan bar and says his waterside eatery in Imperial Beach is still in development. The chef says he’s also partnered with a ranch in Montana to raise American Wagyu beef, with the goal of opening a steakhouse and butcher shop connected to the ranch right here in San Diego.

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