chef's deviled eggsNaughty or nice?

With all the talk of butter buzzing around “Naughty” Chef Blythe Beck’s return to Dallas to reign at Trinity Groves’ Kitchen LTO for the next round, I’d say naughty is winning. I mean, there’s a dessert that’s just simply called Butter Cake.

The menus for Kitchen LTO Round 4.0 were just released, as well as some photos of Chef Beck’s elevated southern specialties like these pretty little devileds you see at left. Looks pretty naughty to me. Most notable to me: Roasted Duck Pot Pie, Maker’s Mark Banana Pudding, the BLTO Burger and the BETA at brunch. And perhaps the Chicken Fried Ribeye, if you’re feeling lucky in the heartbeat department. At dinnertime, there are also wines by the bottle and glass available, as well as draft beers, of course.

I’ll definitely be stopping in to Kitchen LTO to feast on all the naughtiness I can handle. Chef Beck is a force of raspy, hot pink energy and I can’t wait to taste what comes out of her kitchen.

Here’s the full release:

DALLAS, TX – September 29, 2014 – Blythe Beck, the winning Executive Chef of Kitchen LTO’s 4th round, reveals her upscale southern menus for lunch, dinner and brunch. 

Kitchen LTO, located in Trinity Groves, will close Wednesday and reopen for dinner service at 5:00 p.m. on Thursday, October 2nd with lunch service added the following day and Saturday/Sunday brunch service beginning this weekend as well.  Kitchen LTO creator Casie Caldwell says, “This is a quick turnaround and we are thrilled about the next four months.” 

With an engaging wit, earthy zest, and cayenne-red hair, chef Blythe Beck is passionate about creating dishes with tastes and textures that not only please the eye and the palate, but the soul.  Caldwell says, “ There is already a renewed energy in the kitchen with Blythe having been here testing her menu items. Her pink positivity has been a welcome influence with our staff and our guests.  We’re kicking off year two with a bang, and I’m so excited for Dallas to, once again, experience Blythe’s food and let us at LTO take care of them.” 


While working on a degree in Hotel Restaurant Management at the University of North Texas, Blythe Beck became passionate about culinary arts and fine dining.  In this pursuit, she completed an internship at the acclaimed Mansion on Turtle Creek.  Upon graduation, she accepted the coveted position of Apprentice to Master Chef Dean Fearing.  During her four-year tenure at the Mansion, she moved quickly through the ranks, honing her skills and her determination to make her mark on the industry.

In October, 2004, restaurateur Hector Garcia tapped Beck to become sous chef at his new restaurant, Hector’s on Henderson.  In January, 2006, she was promoted to executive chef.  From there – in 2009 – Beck accepted the position of executive chef at Central 214 in The Hotel Palomar, which at the time was Kimpton’s premier property in Dallas.  While working at Central 214, The Naughty Kitchen with Chef Blythe Beck television project was filmed.  It showcased Beck’s belief in embracing who you are and living with a confident, positive focus. It was a non-scripted look behind the scenes at what it takes to make this happen. The show was purchased by the Oxygen Network as part of their “Living Out Loud” banner.  The completed season garnered enthusiastic reviews and international appeal.

In 2013, Beck accepted a one-year consulting position for MovieLounge, an upscale, multi-use entertainment complex, designed for smaller markets.  She was voted one of Arkansas’s Ten Most Fascinating People, and invited to participate in the prestigious American Heart Association’s Annual Wine Sale Charity Event in Washington, DC.

Beck recently returned to one of her passions – cooking for a live audience – completing several episodes for the Paula Deen Network.  She will also be featured on an episode of “Beat Bobby Flay – Season 3” on The Food Network, to be broadcast during the 2014 holiday season.

Kitchen LTO, located at Trinity Groves in Dallas and concepted by Casie Caldwell (Founder and Owner of Greenz Salads — a Dallas based fast-casual eatery), changes every four months as a new chef rotates in and introduces a new menu concept.  Simultaneously, a new artist will implement his/her work to compliment the chef’s menu.       

Kitchen LTO – 3011 Gulden Lane, Suite 108 Dallas, Texas 75212
Hours of operation:
Lunch: Monday – Friday, 11:00am – 2:30 pm
Dinner: Monday – Thursday, 5:00pm – 10:00pm/Friday & Saturday, 5:00pm – 11:00pm/Sunday, 5:00pm – 8:00pm
Brunch: Saturday, 11:00am – 2:30pm/Sunday, 11:00am – 3:00pm

Check out the menus for lunch, dinner and brunch, below.


LTO4_Blythe_Beck_Dinner LTO4_Blythe_Beck_Brunch

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