Say so long to Kitchen LTO, the permanent pop-up restaurant in Deep Ellum, and say hello to Junction Craft Kitchen.
D Magazine reports that the pop-up concept born in Trinity Groves before moving to Deep Ellum is being renamed by Kitchen LTO veterans Casie Caldwell, its creator, and Josh Harmon one of the pop-up’s chefs.
“We decided to keep this great location and bid farewell to LTO. Junction Craft Kitchen was then born.”
Casie Caldwell
“I knew in the first week of opening Deep Ellum that I wanted to find a way to help Josh have a permanent restaurant space when he left LTO,” Caldwell said in a release. “We decided to keep this great location and bid farewell to LTO. Junction Craft Kitchen was then born.”
Junction Craft Kitchen will feature a menu including a mesh of southern and Asian cooking, according to D Magazine.
In a release, Harmon said this about his food:
“My style of cooking is globally-influenced, ingredient-driven fare. I rely on my southern roots, but I love to inject techniques from all the great chefs I’ve worked for and apply those techniques to dishes I grew up with as well. Our food is a lot of fun and great for sharing and has a sense of humor. Potato sticks, Funyuns, and corn nuts make their way onto my plates because they play the same role that crispy onion or fried potato would play on a dish. It’s a great way to invoke memories, make someone feel nostalgic, and provides a gateway garnish to eat something you’ve never eaten before.”
“Our food is a lot of fun and great for sharing and has a sense of humor.”
Josh Harmon
You’ll find such things as Captain Crunch parfait and Korean-braised beef, Boudin Po Bao, and a family-style miso pork belly served with steamed buns, D Magazine said.
CultureMap Dallas reported that ex-Komali bartender Leann Berry will be in charge of restaurant’s bar.
In moving Kitchen LTO to Deep Ellum, Caldwell had hoped to tap into Deep Ellum’s art vibe with a gallery that showcased local artists.
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From a space in Garland, Founder Tyler Shin and his Revolving Kitchen team have one goal in mind: help restaurants cook great food. With their 25 fully outfitted commissary kitchen rentals, operators have the infrastructure and equipment needed to reach a rapidly growing segment of consumers. Recently launched is what Shin calls the “future of food” in Dallas: a virtual food hall app that allows customers to order from multiple restaurants with a single delivery fee.
