The vibrant and emerging Grove district in St. Louis is gaining a fresh, energetic new player to the hospitality scene with the opening of Tempus, a restaurant project by James Beard Semi-Finalist and nationally recognized seasoned chef, Ben Grupe.

Tempus, a Latin word meaning “time,” will focus on chef-driven, American cuisine that puts a playful, unique spin on familiar dishes. Tempus brings a creative, fun and stylish vibe to The Grove community in St. Louis and will open on Thursday, October 29, 2020, with a dinner menu designed specifically for at-home experiences, which will start with individual food and beverage items, and eventually expand to family style options. Soon they hope to offer some outdoor picnic or dining spaces at a safe distance. The Tempus team has taken every precaution to ensure the health and safety of staff and guests and each phase of the restaurant’s opening will closely adhere to the guidance and requirements of local and state health officials. The team looks forward to opening the indoor dining room safely, when they feel the time is right. 

The launch of Tempus represents a moment in time that is constantly evolving. As daily life has shifted to adjust to the current environment, so has the opening and rollout of Tempus. The Tempus philosophy is based on making this particular moment in time honest, thoughtful, convenient and above all, enjoyable, for the community. Tempus strives to be a welcoming and approachable new spot in the community where everyone can enjoy thoughtful and approachable food from the comfort of their homes.

“Everything about Tempus is designed to bring a sense of what is familiar, crave-able and comforting at a time when the future seems so uncertain,” said Grupe. “High quality, inventive food and cocktails, coupled with our commitment to genuine hospitality and thoughtful service is what makes Tempus unique. We are thrilled to join the growing community of diverse hospitality establishments in St. Louis and look forward to presenting a new, exciting menu for residents to explore and enjoy.”

A St. Louis native, Grupe built his career from the ground up, starting as a dishwasher. He found mentors in Chefs Chris Desens and Peter Timmins, culminating with the Greenbrier Culinary Apprenticeship Program at The Greenbrier Hotel & Resort in West Virginia in 2009. Seeing Chefs like Michael Voltaggio and Richard Rosendale, who took this solid classical training from The Greenbrier, one of the most regarded programs, and then used it to turn it on its head, and create spaces, which are rooted in classic technique while being comfortable and approachable, helped to guide Ben in his career. He returned to St. Louis in 2010 to work in some of the area’s top private clubs before joining Bengelina Hospitality Group’s flagship, Elaia, as Executive Chef in 2016. Under Ben’s leadership in 2017 and 2018, Elaia was ranked #2 on restaurant critic Ian Froeb's annual "The 100 Best Restaurants in St. Louis” list. Grupe also served as team captain for the U.S. Culinary Olympic Team in 2016 and competed in the American Mentor BKB selection for the Bocuse d'Or, the most prestigious culinary competition in the world. Ben has accumulated over thirty national and international medals, and most recently received the honor of becoming a James Beard Award semi-finalist (2018) for "Best Chef Midwest."

“Ben’s talent as a chef continues to bring a lot of excitement to St. Louis,” says Chef Daniel Boulud, Michelin-starred restaurateur and Ment’or Foundation Board Chairman. “He’s a national culinary figure who endlessly innovates and inspires his team. I am confident his new venture will be a welcome and fine addition to the region.”

“I’m proud to offer a new dining option in my hometown that I believe will complement the existing St. Louis culinary scene, and specifically help nourish and bolster the Grove community and surrounding neighborhoods,” said Grupe. “Our goal is to create spectacular food that includes influence from the many cultures that make up ‘American’ cuisine, accompanied by thoughtful service and genuine hospitality, without the dine-in experience. Locals can enjoy everything Tempus has to offer from their living rooms.”

Ben and his team are committed to exceeding safety standards and have decided to take a cautious approach with their opening plans. During this evolving health crisis they are adjusting and doing things differently than ever imagined, including offering to-go only orders upon the restaurant's initial opening, with a plan in place to welcome guests into the 50-person dining room when the time is right. 

Located at 4370 Manchester Avenue, Tempus will start by offering an-la-carte food and beverage menu, for curbside pick-up, from Wednesday to Saturday, 6:00-9:00 pm. For more information, visit: Tempusstl.com or call 314.349.2878.