Tempus

Looking to celebrate? We have you covered. For one night only. 50 grams of Petrossian Royal Ossetra Caviar and N.S. Della Neve G.D. Varja NV Extra Brut Rose.

Tempus is so excited and humbled to be ranked as one of the Top 10 New restaurants in the country by USA Today. Congratulations goes out to all the other restaurants and their teams who work so hard during these difficult times. These lists and accolades are so much appreciated. We've worked really hard to create a flawless takeout experience and are proud so many people are noticing how much thought has gone into it. To be named Top 10 restaurant on a take out platform is a...wesome. However we must not loose sight of the fact that our industry is still struggling every day. Even the best of us are white knuckling through this uncertain time. More than ever we need to stay positive, focus on the solution, and support restaurants, especially those following guidelines and increased safety precautions. https://www.stltoday.com//article_a743b016-0685-5f9b-ac69-

After a little winter hiatus, we’re back at it! Offering contactless pickup with a menu developed specifically to enjoy from the safety of your own home. #thegrove #tempusstl #elevateyourtakeout #nowopen #wearamask

We’re closing for a winter break to offer our staff a much needed break. Our entire team is incredibly grateful for all the support we’ve received during such difficult times and being welcomed into the St. Louis culinary scene with open arms. We will reopen on January 13th and look forward to seeing you then!

We added more spots to our NYE takeout options. For this inaugural year, we’re featuring all of our favorites, plus some embellishments with preserved Perigord truffles or Royal Ossetra Caviar. Just because you’re dining from home, doesn’t mean your meal has to be basic. After the year we’ve had, you deserve to enjoy the final night. Quantities are limited, order today at tempusstl.com (link in bio) ... #nye #bye2020 #tempusstl #nowopen #thegrove #bestnewrestaurants by @10best and @saucemag