DINING OUT ... WITH FRIENDS AT
by Mike Sanchez Photos by Mike Sanchez and Tony Scotino
Over the years , we ' ve spent a lot of time downtown Gilroy . We ’ ve seen great ideas and courageous business owners staking their claim , endeavoring to raise the bar and improve the overall vibe in downtown . Among the latest are Dan and Nancy Nelson . Completing a major renovation to the former Golden State Brewery building during the 2020-2021 economic shutdown , Dan and Nancy opened Tempo Kitchen and Bar in the heart of downtown in November of 2021 .
The high end decor is influenced by Dan ’ s love for music . Tempo is a musical term meaning “ the speed of the underlying beat .” Like a heartbeat , tempo is measured in beats per minute , and there are many tempos in music , ranging from super slow to ultra fast . Once inside this establishment , you sense the tempo here is Rubato — made popular in music ’ s romantic era — meaning a free flowing beat . The space allows you to find your own beat , and allows for multiple beats to fill the air .
You ’ ll find an Adagio or “ at ease ” tempo in the lounge , chilling just inside the wide open floor-to-ceiling windows , looking out onto the sidewalk and outdoor patio . Andante or “ walking pace ” is your tempo while dining at a table inside for an hour — or two . A Vivace or “ lively and fast ” tempo happens on the patio streetside or at the bar , hanging with friends , laughing and imbibing draft beers , custom craft cocktails or regional wine with appetisers . The varied speed of these tempos , when combined in a single space , are the definition of Rubato . Some say the most beautiful music is written this way .
For this “ Dining Out ” article , we enlisted our friends Ron and Lynne Mosely to help with the research . Lynne is an esthetician and operates Itty Bitty Boutique , offering facials , cosmetics , apparel , and accessories . Ron is a Viticulturist , installing and managing over 80 vineyards throughout the Santa Clara Valley under his brand Vinescape . Together Ron and Lynne own Cinnabar Winery in Saratoga , the winery where Ron got his start fresh out of college in 1983 , clearing brush and planting vines for then owner Tom Mudd .
It was great hanging with Ron and Lynne and introducing them to Dan and Nancy — who make everyone feel like life-long friends . We said hello and shared a few laughs with our hosts , then found our table , and our tempo , to start this evening .
We always begin our research with cocktails . It ’ s the natural order of things . Tempo Kitchen and Bar offers a vast selection of draft beers , regional wines and signature cocktails . I warbled for an Old fashioned ( Bulleit Rye , Angostura bitters , simple syrup , orange twist over big block ice ), and Deb sang Strawberry Fields Forever ( Tequila , combier , strawberries , jalapenos and lemon lime with a salty Tajin rim ). Lynne hummed Champagne Supernova ( Titos , St . Germain , grapefruit , lemon , lime , dehydrated lime garnish , topped with a Champagne floater ), and Ron ’ s clear voice rang Jandel ’ s Hazy Pale Ale ( Narrative Fermentations , San Jose CA ). The drinks were artistry in glass , and off the charts .
For appetisers , Deb and Lynne drove the magic bus as Ron and I dove into wine talk . His work is so fascinating to me . I could , and did , ask a lot of questions ! Soon , our Cheese and Meat Plate ( a low-key name for a well-stacked charcuterie board of artisanal cheeses , cured meats , fig jam , grapes , olives , apple , pear , red wine mustard , spiced nuts and cornichons ), the Pork Belly Morsels ( cubbed , fried tender pork belly with achiote marinade , cilantro and citrus ), the Fried Brussel Sprouts ( not your mama ’ s brussels : wonderfully charred , topped with maple spiced mixed nuts ), and the Fritto Misto ( Calamari , rock shrimp , bay scallops , lightly fried with marinara and house made tartar sauce ) arrived at our table . We knocked these hits out in a New York minute . You ’ ll find satisfaction with any choice .
Ron popped a bottle of his Cinnabar Winery ’ s 2019 Mouvedre ’ ( Contra Costa ) and we enjoyed the rich red wine with the tail end of appetisers and our dinner , prepared by Executive Chef Oscar Monroy .
Chef Oscar hails from the East Coast , where he began his culinary path while still in high school . He attended the culinary
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