- Courtesy Templeton's
“My mom loves food, like all kinds of food, and one of her favorite things to do is to go out to fine dining,” says Maia Conkey, the restaurant’s chief operating officer and daughter of the Trujillos. “It was kind of her dream baby for a long time, and we finally did it.”
Templeton’s hosts two concepts: Upstairs, it’s a fairly traditional steak and seafood restaurant, while downstairs, they’ll specialize in fondue. They even have two chefs handling the separate menus. Upstairs, they’ve hired Terry Shampoe, formerly executive chef at The Antlers hotel and, more recently, Great Wolf Lodge. Conkey says his menu’s pretty traditional American steak and seafood fare, but she’s impressed by his spicy salmon dish. It’s cooked with a secret spicy sauce and served with remoulade, and Conkey says the meat comes out such a vibrant pink that it looks fake.
Location Details Templeton’s
“We are not boiling our meats,” says Conkey. “We call that a fon-don’t.” Instead, they’ll offer tabletop grills for cooking meat, more akin to Korean barbecue. Conkey says that while her family has enjoyed going out for fondue dinners, Dennis always hated boiling or frying meats at the table. He and Barkas came up with the idea to use grills instead. And while they’re not serving banchan, Barkas has formulated his own sauces — Conkey mentions bourbon barbecue and avocado Greek yogurt sauces as particular standouts.
For beverages, Conkey says they’ll have a “classic bar with a modern twist,” featuring Colorado-distilled spirits, primarily from Salida’s Woods High Mountain Distillery. They’ll also offer a range of wines and four rotating taps for Colorado-brewed beers.