Much-talked-about "permanent pop-up" Kitchen LTO will debut at Trinity Groves on September 11. As previously discussed, the restaurant concept/menu/chef/decor will rotate every four months, an idea dreamt up by Greenz founder Casie Caldwell. First up is chef Norman Grimm, dishing up a menu that he explains as modern American with "a heavy French influence but highlighting fresh seasonal ingredients" in a space designed by Coeval Studio, the firm also responsible for the interiors at Belly & Trumpet, Pakpao Thai and many more.
Besides his most recent executive chef gig at Acme F&B, Grimm has done time in the kitchens at long-lost York Street, Nosh, The Mercury, and also worked under renowned San Francisco chef Traci des Jardins.
Grimm's menu covers all the basic Dallas food groups — that is, braised short ribs, scallops, pork belly and tuna tartare. There's also arancini, sweetbreads, a lobster "knuckle sandwich," and an intriguing dessert selection that includes an "Elvis" terrine and creme fraiche sorbet with strawberries, balsamic and black pepper. A cocktail menu includes classics like the Negroni, a proper margarita, and a Hemingway daquiri, plus some original concoctions like the Modest Mule with rooibos tea, Aylesbury Duck vodka, vermouth, lemon and ginger beer.
Kitchen LTO will be open for lunch Monday through Friday and dinner Monday through Saturday.