Kitchen LTO, a Trinity Groves incubator restaurant, is now accepting chef and designer/artist applications for its second-round “permanent popup” restaurant.
Concepted by Casie Caldwell (founder and owner of Greenz Salads — a Dallas based fast-casual eatery), Kitchen LTO opened with its first-round chef Norman Grimm and design team Coeval Studio, in September. This innovative restaurant will dramatically change every four months as a new chef rotates in and introduces a new menu concept. Simultaneously, a new design team or artist re-designs the interior’s transformable elements.
Applications must be received by November 18th, in order to be considered for the second round of operation. A screening committee will review the applications. Finalists will then be introduced to the public, at a party tentatively scheduled for December 15th. Voting, through the website, begins at the party and will end on January 3rd. Votes will be tallied and the winners will be announced on January 6th. February 4th, 2014 is the planned debut for Kitchen LTO – Round Two. Continue reading
by Jennifer Thomas photos by Claire McCormack
Located in the new Trinity Groves project of West Dallas, Kitchen LTO will open for dinner service on Wednesday, September 11th with lunch beginning Monday, September 30th.
Casie Caldwell, Kitchen LTO creator, has developed a restaurant business model unlike any in the country. The restaurant will dramatically change every four months as a new chef rotates in and introduces a new menu concept. Simultaneously, a new design firm will reinvent the interior’s transformable elements. Essentially, it’s a limited time only (“LTO”), where a new restaurant is born three times a year. Applicants enter an extensive review process with the selection committee – made up of local restaurant industry experts – choosing the finalists. At that point, the finalists are presented to the public for a vote. Continue reading
by Steven Doyle
Another edition of Trinity Grove’s Fork Fight battle is under our belts, all eight courses of it. Last night 282 hungry fans showed for a taste of the fun and witness the action between chefs Uno Immanivong (Chino Chinatown) and Norman Grim (Kitchen LTO). Both of the restaurants will open soon and if the crowd count is any indication, both will be wildly successful.
The evening started with a few fresh cocktails from Chino partner Adrian Verdin. One was a Latin play on a classic Sazarac using mescal and infused with chocolate. These were powerfully delicious and a perfect way to begin the night. Continue reading
by Steven Doyle
More news from Trinity Groves filters through today. Kitchen LTO, the restaurant which will change concepts each quarter with a new chef and design, announced their first chef winner today. Norman Grimm, most recently from Acme F&B was selected top dog in a heated pack of chefs who all competed for the honor. The designers will be and Coeval Studio (John Paul Valverde and Miguel Vicens) designer for the 1st round of this permanent pop-up restaurant.
Scheduled to open September 3rd, in The Trinity Groves project of West Dallas, Kitchen LTO will dramatically change every four months as a new chef rotates in and introduces a new menu concept. Simultaneously, a new design firm will reinvent the interior’s transformable elements. Essentially, it’s a limited time offer (“LTO”), where a new restaurant is born three times a year. Continue reading
by Andrew Chalk
That was the question facing Dallas diners last night at a sell out event at Trinity Groves. Kitchen LTO is a (oxymoron ahead) “permanent pop-up restaurant”. The site, the wine and beer list, and the staff will all be permanent (except that the staff will age at the same rate as they would anywhere else…). The chef and the restaurant design will change every four months. The LTO in the name stands for “Limited Time Offer” (my guess, “long-term operation”, turned out to be way off). This macabre, but rather brilliant idea is the brainchild of Casie Caldwell, founder and owner of Greenz, the salad chain where they teach spelling. Continue reading