Menu Guide · Financial District · The Beekman
Temple Court — Menu Guide
Step into The Beekman hotel at 5 Beekman Street and the city falls away: a nine-story Victorian atrium rises overhead, capped by a pyramidal skylight. In this setting, Tom Colicchio serves the old-and-new American classics he built his name on — seasonal, precise, and unmistakably his. (The room opened as Fowler & Wells in 2016 and took the Temple Court name in 2017.) Below is our independent walkthrough of the menu, reported prices, and how to plan the visit. Everything is written in our own words; prices are reported figures, not a copy of the restaurant's menu.
At a glance
- Location
- 5 Beekman St, New York, NY 10038 (inside The Beekman, FiDi)
- Chef
- Tom Colicchio
- Cuisine
- Contemporary American — classics reimagined, seasonal
- Price level
- Fine dining — a la carte bands reported below; 3-course Restaurant Week $60 (summer 2026)
- Hours
- Reported: breakfast & lunch daily 7am–3pm; dinner Mon & Sun 5:30–9:30pm, Tue–Sat 5:30–10pm
- Phone
- +1 (917) 728-4685
What the menu looks like
Temple Court runs a full-day operation — breakfast, lunch, weekend brunch, and dinner — with dinner as the main event: an a la carte menu of first courses, mains and desserts, plus a five-course tasting menu. Published figures from past seasons put first courses roughly in the mid-$20s and mains from the high $30s into the $70s, but the menu changes regularly with the market, so treat those bands as a guide and confirm current prices when you book. One solid recent data point: the restaurant's Summer 2026 Restaurant Week menu offered three courses for $60.
Signature dishes to know
These are the dishes that define the room — reported on the restaurant's seasonal menus and in diners' accounts. Exact preparations change with the market; the ideas recur.
| Dish | Notes |
|---|---|
| Tomato tarte tatin | Signature starter |
| Chestnut agnolotti | Signature pasta |
| Foie graffle (foie gras waffle) | Signature starter |
| Skate meunière | Classic main |
| Smoked wagyu brisket | Signature main |
| Dry-aged prime NY strip with roasted sunchokes | Steakhouse anchor |
| Chilled corn bisque | Seasonal starter |
| Braised lamb shoulder | Seasonal main |
| Spanish octopus | Seasonal main |
| Corn tres leches | Signature dessert |
Our take: the tomato tarte tatin and the corn tres leches are the two dishes most associated with this kitchen — if they're on the menu the night you visit, don't overthink it.
The Bar Room
Adjacent to the dining room, The Bar Room sits directly in the atrium — sixteen antique brass and emerald stools, velvet sofas, live jazz on some nights, and a menu of classic cocktails with bar snacks (reported items have included clams casino, steak tartare, and a blueberry millefeuille). If the dining room feels like a commitment, the Bar Room is the lower-key way to drink in the architecture. Bar snack prices were not verifiable from public sources at the time of writing — ask for the current menu at the bar.
What we'd order
- To start: the tomato tarte tatin — it's the dish the room is known for.
- The main: skate meunière or the dry-aged strip, depending on appetite.
- Dessert: corn tres leches — Colicchio's sweet signature.
- The alternative: a cocktail and bar snacks in the Bar Room, gazing up nine stories. Sometimes that's the better evening.
Planning your visit
- Book dinner ahead — the atrium is a destination and weekend tables go first.
- Daytime is a secret. Breakfast and lunch in the atrium (reported daily 7am–3pm) are calmer, cheaper ways to see the room.
- Check the tasting menu. The five-course option has been offered historically; confirm availability and price when reserving, as we could not verify current figures.
- FiDi at night is quiet — plan your ride home; the subway is close but the streets empty out early.
About these prices
Prices above are reported as of October 2026. Temple Court's menu changes with the seasons and the market, and published a la carte figures vary across sources — the bands given here come from past published menus and should be treated as a guide. The $60 three-course figure is from the restaurant's Summer 2026 Restaurant Week menu. Always verify current prices with the restaurant before visiting.