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James Beard Award Winning Chef RJ Cooper Will Be the First to Take Over the Kitchen at LTO | Restaurants

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James Beard Award Winning Chef RJ Cooper Will Be the First to Take Over the Kitchen at LTO
Restaurants

This story comes to us from Jennifer Resick Williams:Restaurant industry veterans Ron Castellano and PPX Hospitality are orchestrating a delicious takeover! Beginning April 27, 2011, LTO (Limited Time Only), formerly Broadway East, will become home to a series of chefs showcasing their culinary chops. “New York’s dining scene is ever-evolving and we wanted to produce an environment for chefs to put their most creative ideas to the test,” says Owner Ron Castellano.“We are working with incredible chefs from around the country, as well as with some of the city’s top toques, to create their own New York venue. LTO will be a testing ground for new concepts, styles, and flavors. And, we couldn’t be more thrilled to have Chef RJ Cooper be the first to man the stoves.” LTO, located at 171 East Broadway in New York’s vibrant Lower East Side neighborhood, is a new approach to the “pop-up” concept; blazing the trail from single-serving dinners into an inviting realm of “chef vignettes”.  The incredibly designed space features a permanent front-of-the-house-staff, an entryway bar with a dynamic wines-by-the-glass program, and a downstairs cocktail den serving pre-prohibition libations. This set up allows each arriving chef to step into the kitchen and create their own LTO menu—some a la carte, some prix-fixe, some both – with customized wine and cocktail pairings always available for guests.  Additionally, the bars will be open nightly to the general public, serving chef-created snacks as well as a scheduled and surprise appearances from “star-tenders” (mixologists) and vintners.  Chef RJ Cooper, James Beard Foundation Award winner for Best Chef Mid-Atlantic (2007), is the first in a cadre of chefs to grace LTO. Chef Cooper will preview his soon-to-open Washington, D.C. restaurant Rogue 24. Rogue 24 “is both a studio and stage for culinary artists crafting high-quality ingredients into edible works of art, while interacting with an audience of guests who come not only to be fed, but entertained and perhaps educated as well,” says Chef Cooper.  Previously, Cooper served as Chef de Cuisine at Vidalia, an award-winning southern fine dining restaurant in Washington, DC from 2004 to 2010; during which, he went “rogue” and created a 24-course tasting menu, which served as the original inspiration for his upcoming restaurant. Starchefs.com “Rising Stars” winners, Pastry Chef Chris Ford and Mixologist Gina Chersevani complete Chef Cooper’s all-star team for their stint at LTO.  Chef Cooper will be serving dinner nightly from April 27 – May 8, 2011, with 16 and 24-course menus available in the dining room and a la carte selections on offer in the bar areas.Featured dishes will include langoustine with chawan mushi, ginger and chorizo; hog jowl with southern textures and bourbon; pain perdu, bacon, onion and caramel; turbot with radishes, green garlic and roe; and wagyu brisket with potato pave and morels – just to name a few. Reservations are required in the dining room, while bar seating is available on a first come, first served basis.  Reservation information is available via LTO’s website at www.LTONYC.com. For more information contact Limited Time Only at info@LTONYC.com.

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