Trinity Groves' "permanent pop-up" Kitchen LTO will launch its third incarnation on June 3, with chef Brooke Egger in the kitchen. Egger is coming all the way from Santa Barbara, California — where she runs her own catering biz — making her the first Kitchen LTO chef from outside the Dallas area.
Via a press release, Egger describes her food as "Pacific Northwest meets California cuisine" with global influences, as evidenced in dishes like bone marrow three ways with savory baklava and "Laotian profiteroles" with coffee cream. Plenty of exotic and unusual ingredients make menu cameos, too, including star anise gelato, hibiscus salt and finger limes; a "violet emulsion" appears in a venison dish, and on the dessert menu, creme brulee is accompanied by whiskey sugar, bone marrow, and chocolate pig's ear. Other dishes of note include a Frito pie rendition made with blue corn chips and cocoa-short rib chili and sweet tea chicken with Tennessee mustard slaw.
Heading up the design part of the equation this go-round is Patrick Antognelli, who runs the Bianca Antognelli Art Gallery located at Trinity Groves and will use his art expertise to "reinvent the interior's transformable elements."
Current chef Eric Shelton will cook his last meal in the LTO kitchen on June 1.
[Photo: Kitchen LTO]