It's time again for Kitchen LTO in Dallas to get a new chef. The restaurant replaces its top toque every few months as a unique way to try to keep fickle Dallas diners interested in a changing restaurant.
Nick Amoriello, who is currently the executive sous chef at Rapscallion on Lower Greenville in Dallas, will move over to Kitchen LTO this spring for six months. His new "modern regional" restaurant inside Kitchen LTO in Trinity Groves opens March 2 for dinner.
Proposed menu items include buffalo fried quail, smoked antelope ribs and a cheeseburger with bacon shallot fresno aioli.
Amoriello will leave his position at Rapscallion even though the new position at Kitchen LTO is, as the restaurant name suggests, for a "limited time only." Rapscallion co-owner Brooks Anderson says via email that Amoriello is leaving "on great terms." Whether he returns to Rapscallion once his LTO gig is up? "We will just have to see where we all are in six months!" Brooks writes.
The current menu at Kitchen LTO comes from executive chef Anastacia Quinones. Her food will continue to be available through Feb. 28.
Amoriello has worked at notable Dallas restaurants Meddlesome Moth, Nobu, Mot Hai Ba, Driftwood and the Front Room, our restaurant critic Leslie Brenner notes. In a two-star review of So & So's, the Uptown bar where Amoriello used to be executive chef, Brenner said, "Watch this chef; he's got something. And something tells me he'll be going places."
When Kitchen LTO reopens, the restaurant will have a new look, too, by artist Sarah Reiss.
Kitchen LTO is located in Trinity Groves, a restaurant development in West Dallas, at 3011 Gulden Lane #108. kitchenlto.com. Kitchen LTO will be closed Feb. 29 and March 1. It reopens as Nick Amoriello's "modern regional" restaurant on March 2. Dinner first, then lunch and brunch.
Take a look at the menu: