:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/48977025/Amoriello-LTO.0.0.jpg)
Last week, Chef Anastacia Quinones fired her last orders at Kitchen LTO. The ever-evolving concept swaps out chefs every six months, and for the past two days, they've been closed as Rapscallion executive sous chef Nick Amoriello prepared to launch the restaurant's latest reinvention.
Tonight, Amoriello will officially start serving up his "Modern Texas" cuisine as Kitchen LTO re-opens the doors on their sixth reincarnation. Before heading to LTO, Amoriello worked in kitchens at Nobu, So & So's, and the now-shuttered Driftwood. In his most recent post at Rapscallion, Amoriello has been working alongside Chef Nathan Tate to learn the finer points of Southern cuisine.
As far as his own menu is concerned, look forward to simple preparations of fancy ingredients, like bass crudo with smoked fingerlings and citrus, and a roasted beet salad with esplette pepper-spiked yogurt, orange, and oat-pecan granola.
Kitchen LTO officially re-opens for dinner at 5 p.m. this afternoon, and will begin brunch service this weekend. Lunch service will begin on Monday, March 7 at 11 a.m. In the meantime, scope out Amoriello's dinner menu below.
