In a small and reliably stodgy restaurant scene like Dallas', change isn't something that comes easily. At Kitchen LTO, though, change is the only thing reliably on the menu.
|Courtesy of the restaurant|
|Brooke Egger is having to temper her enthusiasm for wild game.|
This "permanent pop-up" concept is now in its third incarnation, with a brand new chef, Brooke Egger, who's largely unknown to Dallas diners. Just one month into her four-month stint, I sat down to talk with Egger about her experience in California, adjusting her cuisine to the palate of Dallas diners, and the time that a Laotian Hill tribe killed a water buffalo in her honor.
Dallas has a lot of restaurants that are run by chefs from California right now, maybe more than ever before. I'm interested to know your thoughts on what would attract chefs from Napa and Santa Monica to Dallas?
People eat here. I'm dead serious. I tell tables this all the time, and I think it's kind of amazing. When I go out and talk to my customers, I notice that there will be a table of four ladies dressed to the nines and they're all eating a filet Oscar. This is one of the only places that I've cooked in the world that's like that. People like to eat here, and they're excited to eat. They're not weird and doing faddish diets and have all these restrictions, so it's really cool to be a chef here. More »