TEMPER

Aaaaand, more BBQ! The long-awaited solo joint from chef Neil Rankin (Smokehouse and the original Pitt Cue) is here, and the dual-concept space celebrates all things meat. Downstairs, cuts of beef, pork, and lamb are sold and barbecued by the 100g, while the tiny, seven-seat taco bar upstairs is where the bones, drippings and fat go for tortillas, butters and broths (the aged cheeseburger taco was a gamechanger). Our tip? Don’t overlook the sauces and sides: we’re already dreaming going back for tender cuts of beef dipped in their home-made MSG ketchup.