Kitchen LTO, the "permanent pop-up" restaurant at booming-like-crazy Trinity Groves, has nearly reached the end of its first four-month rotation. In 25 days, chef Norman Grimm and his "modern American cuisine" will be replaced in the kitchen by another budding culinary talent, and the decor featuring bright squares of color and a faux tree centerpiece by designers-about-town Coeval Studio will be ousted in favor of a fresh new look, as voted on by the public.
A Sunday evening event at Trinity Groves showcased the chefs and designers competing for the next spot. Below, an extremely brief rundown on each and what they served at Sunday's event:
Ryan Barnett: Some folks may recognize Barnett from his frequent pop-up dinners. He describes his food as "New Orleans inspired French and Creole" with a "focus on French technique and service standards." He whipped up: Steelhead brandade on a corn chip.
Ryan Clevenger: Ryan number two has done time at Steel and Rathbun's Blue Plate Kitchen. Expect "modern Texas cuisine" in the style of what you might find at Stampede 66 or Fearing's. He served: Dr Pepper-braised veal cheek sliders.
Douwe Iedema: A Dutch-born freelance chef who's cooked for celebrities in Monaco, he's bringing international flair with "Euro-American" fare. He cooked: Asian chicken sate with roasted pineapple.
Moises Rico: Worked under Dean Fearing for years, working his way up from dishwasher to saucier at The Mansion. Describes his food as "Southwestern, Mex/Mex or modern Latin cuisine." He served: Lobster taco with jicama slaw.
Eric Shelton: Originating from the Northeast, he's the head chef for Dallas Summer Musicals at Fair Park and describes his food as "New American." He whipped up: Deconstructed lobster BLT.
Stephanie Conrad: Has worked on projects ranging from Disney Animal Kingdom Lodge to the George W. Bush Library and describes her signature look as "hobo chic ... with a mid-century modern flair."
Trace Studio: The trio of Khoi Hoang, Julie Hornbeek and Amber Pickett describes their aesthetic as "clean-lined and modern with touches of natural elements like wood and stone."
Stefania Morandi: Italian designer relocated to Dallas in 2012, she already has a major presence at Trinity Groves, having designed the looks for tenants Casa Rubia, Souk, Four Corners and 3015. She describes her signature style as "tidy, classy, eclectic, fair and imaginative."
To cast your vote for the chef and designer you'd like to see next up at bat, hit up the Kitchen LTO website.
· Meet the 8 Chefs and Designers Competing for a Spot at Kitchen LTO [Pegasus News]
· More Trinity Groves coverage [-EDFW-]
[Photo: Garrett Hall/EDFW]