It's All Happening.: Kitchen LTO // Trinity Groves

Kitchen LTO (Limited Time Only)

http://www.kitchenlto.com

3011 Gulden Lane

Suite 108

Dallas, TX 75212

214.377.0757

Appetizers: “Velvet Hammer Glazed Pork Belly”

Entrées: “Butternut Squash Risotto”

“Lemon Rosemary Chicken”

“Salmon BLT”

“Double Boned Pork Chop”

Desserts: “Buttered Popcorn Crème Brulee”

“LTOMG! Chocolate Dome”

“White Chocolate Bread Pudding”

“S’Mores Flourless Chocolate Cake”

On Friday night, Kirk, Travis, Annie and I ventured across the Margaret Hunt Hill Bridge to the recently developed Trinity Groves area. Several restaurants line both sides of Singleton Blvd, but we decided to check out Kitchen LTO, thankfully, on the recommendation of Annie. We made reservations at 9:00, but got to the restaurant a bit early for drinks. While at the bar, I chatted with the bartender/mixologist Jason. He informed us that quite a few of the concoctions on the cocktail list are his creations. Throughout dinner and between the four of us, we tried the LTO Manhattan, Aviation, Ginny French, Old Fashioned and Templetreuse. Check out the “Imbibe” menu on the website. The menu includes quite a few unique and delicious twists on classic drinks! I decided to stick with Pinot Noir. Before the host sat us, I asked Jason for a few recommendations for entrees. He informed me that the “Salmon BLT” is the dish that got Chef Eric Shelton voted into the kitchen. He also recommended the “Double Boned Pork Chop” and “Butternut Squash Risotto.” I already had my eye on the risotto, so hearing the dish among his recommendations confirmed my decision.

The host sat us and we made fast friends with our server, Brian. For an appetizer, he told us that we must try the pork belly, so that made our choice simple. Brian was very patient with us, especially with Kirk and Travis who asked him to return over 3 times before they finally stopped talking to decide what they wanted to order for their main entrees. Brian is chill; he cracked jokes and laughed with us. I ordered the “Butternut Squash Risotto,” Annie – “Double Boned Pork Chop,” Travis – “Lemon Rosemary Chicken” and Kirk – “Salmon BLT.” I loved the risotto, not too rich, but still contained great flavor. The “Salmon BLT” is so unique; the chef sears maple bacon on top of a filet of salmon, which holds in a lot of the flavor, and it all sits on a bed of greens. It is not a sandwich, which I was curious about before it got to the table. I definitely understand why this dish won Chef Eric Shelton the vote into the kitchen. The “Double Boned Pork Chop” and the “Lemon Rosemary Chicken” both held the juice and flavor of the meat, yummy and fairly large portions. One side dish, however, kind of stole the show at our table: the “Mac and Cheese Cake.” The presentation does resemble a piece of cake, but consists of a special take on macaroni cheese. You must order this when you go!! Chef Eric Shelton gave us a bit of inside scoop, saying that the “Mac and Cheese Cake” may make its way to the menu as its own dish! We all absolutely loved our entrees.

Since we made reservations later in the evening, the crowd began to clear out as we finished our main dishes. As Brian came to clear our table, Chef Eric Shelton came over to chat. He was making the rounds to the remaining customers, and got to us just as we were about to order dessert. Before I knew it, all four of us ordered our own dessert. I tried the “Buttered Popcorn Crème Brulee,” Kirk – “LTOMG! Chocolate Dome” (Chef’s favorite and recommendation), Annie – “S’Mores Flourless Chocolate Cake,” and Travis – “White Chocolate Bread Pudding.” Annie’s dessert came out on fire and Brian poured a boiling hot chocolate sauce over Kirk’s to make it melt before our eyes. My crème brulee was awesome, it tasted like caramel popcorn infused crème brulee (not a misleading title). I managed to try a bite of the bread pudding and the LTOMG! dome, both were awesome. The current seasonal filling for the chocolate dome is a strawberry shortcake-type flavor, quite delicious. I could not bear to try Annie’s, but she said it was great.

We talked with Chef Eric Shelton for quite a while. He talked to us about our dishes, our desserts, his vision and his journey to becoming the current chef at Kitchen LTO. We were dining on his first Friday night as Chef at Kitchen LTO. I am excited to return to try some of the other dishes on his menu. Chef Eric Shelton is certainly someone I will follow wherever his career may take him.

As the website describes, Kitchen LTO is “a permanent pop-up restaurant;” meaning that “up-and-coming chefs and designers will get to take the reins every four months and show the city of Dallas what they’ve got to offer!” Thankfully, Chef Eric Shelton will be there until May 31^st, but go sooner rather than later to try his amazing “New American” cuisine. This place is pretty packed, so be sure to make a reservation, especially on a weekend evening!

Incredible food, incredible Chef and an awesome concept!