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Kitchen LTO chef Brooke Eggar. (Photography by Desiree Espada)

Meet Chef Brooke Egger of Kitchen LTO in Trinity Groves

KITCHEN_LTO_7074If you’ve ventured over the Margaret Hunt Hill Bridge lately, AKA Large Marge, into Trinity Groves, you may have noticed a new name atop the bright orange Kitchen LTO marquee. Your eyes are not deceiving you. The self-proclaimed “permanent pop-up” restaurant recently switched concepts for the third time. Kitchen LTO (Limited Time Only) rotates Chef’s and Designers every four months. Contestants are voted in via a panel of Dallas based-judges and social media.

(Photography by Desiree Espada)
Marrow Baklava, Date Molasses and Savory Herbs. (Photography by Desiree Espada)

This time around, Brooke Egger, a feisty Santa Barbara, CA native and world traveling force of nature is now the star of the Kitchen LTO show. Egger’s “Urban Regional” menu is “heavily influenced with California cuisine and a touch of world flare.” You can expect to find playful creations such as Marrow Baklava and Chilled Lobster Salad with White Chocolate Vinaigrette for starters.

H20melon Gazpacho: Micro Cilantro, Caprino Royale Goat Cheese and Kaffir Cashews. (Photography by Desiree Espada)
H20melon Gazpacho: Micro Cilantro, Caprino Royale Goat Cheese and Kaffir Cashews. (Photography by Desiree Espada)

Don’t overlook her Famous Fritos with Cocoa Short-Rib. The atmosphere of Kitchen LTO is laid back and luxurious. Large colorful paintings by Bolivian artists are provided by Dallas- based Blanca Antognelli Art Gallery create a colorful and adventurous dining experience. If you’re feeling brave, ample outdoor seating complete with lounging lawn chairs are available, so why not stop by and give Chef Brooke a hot Dallas summer welcome and stuff your face while doing so.

Chilled Lobster Salad with Butter Lettuce, Watermelon Radish and White Chocolate Vinaigrette. (Photography by Desiree Espada)
Chilled Lobster Salad with Butter Lettuce, Watermelon Radish and White Chocolate Vinaigrette. (Photography by Desiree Espada)
Coconut Pistachio Mousse with Bavarian Mousse, Roasted Vanilla Pineapple, Palm Sugar and Gold Flake. (Photography by Desiree Espada)
Coconut Pistachio Mousse with Bavarian Mousse, Roasted Vanilla Pineapple, Palm Sugar and Gold Flake. (Photography by Desiree Espada)

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