First Look: Kitchen LTO 6.0 Opens Tonight with Rustic Texas Fare

Buffalo-fried quail on chef Nick Amoriello's new Kitchen LTO menu.EXPAND
Buffalo-fried quail on chef Nick Amoriello's new Kitchen LTO menu.
Kevin Marple

Hold onto your hat, cowboys: Kitchen LTO — the Trinity Groves "permanent pop-up" that swaps menus, chefs and artwork every six months — is opening tonight with a new menu filled with dishes like buffalo-fried quail, whole rabbit and smoked antelope ribs. Dinner service starts tonight, brunch kicks off this weekend and lunch service starts March 7.

Bass crudo, olive, smoked fingerlings, citrus and baguette at Kitchen LTO 6.0.EXPAND
Bass crudo, olive, smoked fingerlings, citrus and baguette at Kitchen LTO 6.0.
Kevin Marple

The new menu was created by chef Nick Amoriello, who had stints at Nobu, So & So's and Driftwood before his latest gig at the oh-so-hot Rapscallion. The menu of "modern regional" fare features plenty of farm-fresh veggies and rustic proteins like rabbit, pork belly and venison. If you've always wanted to eat fancy-fied takes on quail and rabbit, this is your chance. 

The aforementioned whole rabbit dish looks like a fun Texas romp.EXPAND
The aforementioned whole rabbit dish looks like a fun Texas romp.
Kevin Marple

This round's artist is Sarah Reiss, whose work appropriately uses a lot of salvaged, repurposed materials. Reiss travels the country to dig through demolitions and tear-downs for new materials like salvaged bowling alley lanes and old gym flooring. Her work should give the place just the right vibe for a menu full of rabbit and quail egg. 

Pork belly, sweet potato espelette, smoked mushrooms and Brussels sprouts in a South Carolina barbecue vinaigrette.EXPAND
Pork belly, sweet potato espelette, smoked mushrooms and Brussels sprouts in a South Carolina barbecue vinaigrette.
Kevin Marple

Kitchen LTO, 3011 Gulden Lane, Suite 108


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