Rotating pop-up restaurant Kitchen LTO at Trinity Groves debuts Saturday and Sunday brunch this weekend.
Current chef Eric Shelton (who has exactly 93 days left in the kitchen at LTO) seems to be subscribing to the old "keep it simple" adage, offering a concise menu with four starters (including the requisite kale salad, this one dressed up with chili, ginger, cashews, oranges and sesame seeds) and seven entrees like orzo carbonara with pepper bacon and an over-easy egg or his rendition of a Benedict served atop a polenta cake. Of course, you could always skip over those and go straight for dessert — French macaron ice cream sandwiches paired with a mimosa (or five) doesn't sound bad at all.
Do take note of the legally required disclaimer at the bottom of the menu — while most restaurants stick to the standard "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" or something along those lines, LTO gets a bit more twee, stating: "P.S. Some of our food is raw/uncooked on purpose. It could make your tummy hurt. Doesn't the risk make it taste better?"
Brunch is served 11 a.m.-2:30 p.m. on Saturday and 11 a.m.-3 p.m. on Sunday.
[Photo: Garrett Hall/EDFW]