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A Tempo Opens in Olmos Park

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Tomme Johnson

A Tempo has opened at 4331 McCullough Ave., the former home of Valentino's and Olmos Park Bistro. Chef Tomme Johnson describes the restaurant as a neighborhood hangout with a regularly changing menu of seasonal items, ranging from pizzas and pastas to a rib-eye and seafood, all of it locally sourced when possible. Johnson, who has worked at restaurants such as the Grill at Leon Springs and Polo's at the Fairmount, visits farmers markets regularly for ingredients and is working with meat purveyors such as South Texas Heritage Pork. The result is American cuisine based on fresh ingredients and at an affordable price, he says. "I always wanted to be part of a place where I could source as local as possible," Johnson says in his mission statement. "I’m passionate about people and fascinated with the art of farming and ranching, that nurturing gift has always driven me to develop relationships with my suppliers and as a result we have been blessed. "So our name — A Tempo, a return to the start — is our philosophy, driven in that we purchase locally within a 200-mile radius of where it was harvested. (It) allows us to support our community; everything done in-house  allows for the harmony of flavors and presentation all the while fueling  our commitment to excellence that drives our culinary soul." At the present time, there's a sign above the restaurant saying the name is Etcetera, but it is A Tempo, Johnson says. A Tempo is currently waiting on its liquor license to be approved. Until then, people can bring their own with them, the chef says. Lunch hours are 11 a.m. to 2 p.m. Monday-Friday, while dinner is served from 5 to 9 p.m. Monday-Thursday and 5-10 p.m. Friday-Saturday. Sunday brunch is from 11:30 a.m. to 3 p.m. (At the present time, the Sunday brunch is a la carte, but he hopes to have a small buffet in place by mid-July.) Call (210) 826-0222.  
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2 Responses to “A Tempo Opens in Olmos Park”

  1. Sandy White says:

    What happened to Olmos Park Bistro. Steve and I went several times and enjoyed it very much.

    • John Griffin says:

      Sometimes restaurants just don’t make it, no matter how much we enjoy them. The answer always is to support the ones you like and spread the word.

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