Photography by Kevin A. Roberts
Courtesy of Tempus
Tempus, one of the most anticipated restaurants to debut in the past several years, has temporarily closed. Its former chef, Ben Grupe, is no longer with the restaurant, located at 4370 Manchester in The Grove.
In an Instagram post, Grupe published a cryptic message titled “Letting Go,” accompanied by a repost of a photo of Tempus’ back door, partly ajar, when the project was under construction in April 2019—which, in effect, opened another door for Grupe’s followers to speculate regarding what it all meant.
Photo by George Mahe
Contacted by email, Tempus’ spokesperson confirmed that Grupe was no longer with Tempus and that with the end of summer approaching, owner Peter Brickler “decided to postpone service for the next few weeks, so the staff can take care of themselves, spend time with their families, and restructure and refresh the restaurant. They plan to reopen again in the fall.”
To date, Tempus' website and social media reveal nothing of the closure, but the sign at right has been posted on its door, noting, "Due to a mechanical issue, Tempus will be closed for the evening. We are sorry for any inconvenience and look forward to seeing you soon."
Reached over the weekend, Grupe confirmed only that he "was no longer involved with the restaurant," effective August 23.
A representative for Brickler emailed that he had nothing more to say.
SLM will add to this story as more details become available.
Photo by George Mahe
The Restaurant
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Tempus opened in October 2020, initially offering only grab-and-go and delivery service during the pandemic. SLM lauded Grupe for doling out some of the tastiest (and most Insta-worthy) takeout food in the city. Even its sidewalk patio program offered everything required for a proper to-go dining experience: starters, sandwiches, entrées, desserts, cocktails, and wine, as well as a manager to keep an eye on it all. Tempus was subsequently featured on the cover of SLM’s February 2021 cover feature.
Expectations and anticipation ran high when Tempus’ dining room opened in November 2021, a full year after to-go service began. At the time, Grupe explained, “The formality is absent. There are no white tablecloths. The ambience is relaxed and urban. It’s familiar, fun, and exciting—not your average fine-dining restaurant.”
Every detail of food, service, and ambiance was agonizingly evaluated and finessed by Grupe and his team. One conversation starter was the clock, a mesmerizing, kinetic installation and a perfect fit for Tempus, which SLM described as “a symbiotic, harmonious—and, dare we say, timeless—space.”
The original menu was 100 percent pre-fixe, with three courses for $75. A la carte offerings were added later, first in the bar and then in the dining room. Tempus was and still is one of few local fine dining restaurants requiring proof of COVID-19 vaccination (or a negative result from a COVID-19 test) prior to in person dining.
Photo by Greg Rannells
The Background
Prior to opening Tempus, Grupe was prominently featured in more than a handful of local and national articles. He received more than 30 awards and skill medals along the way.
Having worked in the industry since he was 15 years old, Grupe worked for noted chef Chris Desens at Racquet Club Ladue and eventually moved on to The Greenbrier, a resort known for its rigorous apprenticeship program (often referred to as “culinary bootcamp”). He later toured with the U.S. Culinary Olympic Team, where he “got hooked on competition,” he said. Halfway through his second tour, Grupe was named team captain and competed in 2016, finishing fourth out of 30-plus teams.
In 2017, he competed in the American Ment’or BKB selection for the Bocuse d’Or, arguably the most prestigious culinary competition in the world; at the time, only 15 Americans had ever competed in it. “There were three candidates: two chefs from Michelin-starred restaurants and me,” Grupe said. “It’s a big, big deal. I told myself if I didn’t win, I’d embark on another journey, which eventually became Tempus.” He finished second, and Tempus took root.
While at Elaia, Grupe was named a James Beard Award semifinalist for “Best Chef: Midwest in 2018.” Earlier this year, while at Tempus, he was named a James Beard semifinalist for “Emerging Chef” (a national category) for his work at Tempus. There was speculation among St. Louis’ dining aficionados that Grupe might be the city’s next James Beard Award winner.
