Kitchen LTO is a permanent pop-up restaurant that reinvents itself twice per year and gives a rotating home to up-and-coming chef and artist talent and the
Kitchen LTO is an entirely new kind of restaurant that provides a permanent home to a new pop-up restaurant concept twice per year. Concepted by Casie Caldwell (Founder and Owner of Greenz Salads, a Dallas based fast-casual eatery), this innovative restaurant concept will dramatically change periodically as a new chef rotates in and introduces a new menu concept. Simultaneously, a new artist redesigns the interior’s transformable elements. "Essentially, the restaurant is a limited time offer (“LTO”), where a new restaurant is born every six months,“ says Caldwell. “I designed the restaurant for food lovers, like myself, who are always exploring new trends and searching for their next culinary adventure. I can’t think of a better way to do that, while fostering the great culinary and artist talent that's available on a local, regional and national level.” Kitchen LTO is part of the restaurant incubator program in the Trinity Groves commercial development project, the newest brainchild of legendary restaurateur Phil Romano. Caldwell thinks the timing is right for this, given that restaurant quality food no longer needs to be confined to a traditional restaurant model. “Mobile food trucks and pop-up restaurants are two very non-traditional culinary trends that are quickly becoming driving factors for our industry,” she says. CHEFS: Kitchen LTO is looking for chefs who have at least five years kitchen experience, but who have not yet owned their own restaurant. You must be a strong leader, highly organized and creative with a strong grasp of food costing. You’re also creative, cool under pressure and ready for center stage. Culinary training is a must! ARTISTS: We are also seeking new artist talent, who are either independent or are part of a design firm. Must be detail-oriented, energetic, professional and very resourceful. Artists must match a culinary concept. Art degree preferred, although current art students encouraged to apply. GET APPLICATION DETAILS HERE: http://www.kitchenlto.com/signup/index.html Once your chef/artist application is completed electronically, please submit it by email to: contact@kitchenLTO.com * No telephone or in person inquiries please.
4690 FB users likes Kitchen LTO at Trinity Groves, set it to 32 position in Likes Rating for Dallas, Texas in Restaurant/cafe category
Each dish from the dessert trio brings something a little different to the table. Your table, specifically. You're ordering all three of them to your table tonight.
The venison tartare with quail egg, black truffle aioli and grilled bread is one of those "Wow!' plates you come across once in a blue moon. Or every time you come see Chef Nick at LTO.
The Buffalo fried quail is the grown-up version of your typical wings, and you're a grown-up, so get over here and enjoy it with a craft beer or two.
Just try and pick one at lunch today!
Dallas Observer takes a long, hard look at Chef Nick Amoriello's take on Modern Texas cuisine and came away big fans of the rabbit and veggies. Maybe your mother was right after all. What's your favorite dish from LTO 6.0?
The wild rice and shrooms side is a testament to Chef Nick's ability to deliver loads of flavor using fresh ingredients simply.
Happy Mother's Day to all of the moms out there! We don't mean to brag, but we think our brunch is the perfect way to celebrate the day!
If you haven't been here yet, then this is the perfect weekend to make the leap!
Whether it's a date tonight, brunch with the gang tomorrow or a Sunday dinner to wind down the day, make plans to see us this weekend!
All wine bottles are 1/2 off today! #WinoWednesdays are real, and they're spectacular!
So many thank-yous are in order after last week’s pig roast! HUGE thanks to Pitmaster Chris Rubel for bringing his skills to LTO for the evening and to Chef Nick Amoriello . These two were up all night making sure the pig was perfect — and it was! Thank you to Atlantis Aquarius for the rock, Braindead Brewing for the beer and, of course, everyone who came out to support us and enjoy the pig. We can't thank y’all enough!
Start your perfect date night with us and then see what awesomeness our neighbors are cooking up!
We haven't talked about The Burger in a while, so we thought it would be a good time to remind you about our 30 day dry-aged burger with bacon and dirty American cheese on a brioche bun toasted in duck fat. Good luck forgetting about The Burger now.
Send April off in style with a festive brunch on our patio! Mimosas, bacon and sunshine are all you need!
It's fair to say that The Burger is a fan favorite! Keep the burger train rolling this weekend!
We're less than an hour from Chef Nick and Pitmaster Chris unleashing the pig! Come join us, tickets are $35 and available at the door!
We don’t like to disappoint our loyal fanbase, so we've opened up some more tickets to tonight’s Pig Roast! Chef Nick Amoriello and Pitmaster Chris Rubel are already hard at work making sure the pig comes out perfect for when everyone shows up at 6PM, and we can’t wait to taste it. You can purchase your tickets for $35 online at kitchenlto.com or at the door, but either way, you better come with an empty stomach!
Get to know Chef Nick Amoriello Q: Do you have a favorite chef? If so, list whom and why: A: My mentor Georges Perrier, owner and Executive Chef of Le Bec Fin. Simply put I owe it all to him.
When Teresa Gubbins sings your praises, you know you’re doing it right! We couldn’t be prouder of LTO 5.0 chef Anastacia Quiñones for making CultureMap Dallas's Rising Star Chefs for 2016 list! We can’t wait to see what you do next, Chef AQ!
We're live in the FOX 4 News studio. Tune in and hear more about Chef Nick Amoriello's delicious chicken & wild rice dish.
Get to know artist Sarah Reiss. Q: How would you describe your personal design style, your signature "look?" A: "Badass boho-chic: Strong, daring, and confident with a magnetic, sexy earthiness."
Happy Hour is a great time to try a little bit of everything at LTO! Come see us from 5-7pm every week day and enjoy $2 off bar bites like the Roasted Vegetable Dip. Even better, it's Wino Wednesdays, so it's 1/2 off all wine bottles!
No jokes here: Chef Nick's run at LTO has been getting accolades left and right, and we couldn't be prouder to have him helming LTO 6.0!
The bacon-infused Maker's Mark in the Bartender's Breakfast pairs perfectly with bacon.
It doesn't get more classic Texas breakfast than biscuits and gravy with house-made sausage.