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 Steven Doyle photos by Rod Orta
Yesterday our new contributor Melissa Robert extolled the virtues of her most recent visit to Acme F&B. It was fairly obvious that she enjoyed the work of Chef Norman Grimm who has a spectacular background. Grimm graduated from the New England Culinary Institute, the same school and class as Food Network’s Alton Brown and Dallas chef Abraham Salum.
Grimm, who began his career at Rubicon and Jardiniere, working for Traci Des Jardins in the mid-to-late 90’s, eventually made his way to Dallas in 2002. After opening The Mercury, he went on to work with Sharon Hage, at York Street. Continue reading