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    Deep Ellum Dining

    Deep Ellum restaurant incubator decides to make it a permanent thing

    Teresa Gubbins
    May 1, 2017 | 11:42 am
    Kitchen LTO
    Korean duck leg is on the menu at Junction Craft Kitchen in Deep Ellum.
    Photo by Kevin Marple

    Dallas can say goodbye to the idea of the rotating restaurant. Kitchen LTO will now become Junction Craft Kitchen and will open on May 4 in the old Kitchen LTO space in Deep Ellum, at 2901 Elm St.

    Casie Caldwell and chef Josh Harmon have partnered to open the new restaurant serving dinner and weekend brunch.

    Kitchen LTO was in its seventh iteration with Caldwell's seasoned front-of-house team supporting chef Harmon. The collaboration worked so well that they decided to make it a permanent thing, Caldwell says.

    "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," she says in a release. "We decided to keep this great location and bid farewell to LTO. Junction Craft Kitchen was then born."

    Capturing Harmon's love of Southern and Asian cooking, Junction Craft Kitchen will serve many of the dishes that were served at Kitchen LTO. We are talking Brussels sprouts with fish sauce caramel, hot fried chicken, and Korean sticky duck leg.

    New dishes include Korean braised beef, boudin po bao, and family-style miso pork belly with steamed buns. An arugula salad sounds good with radish, peanut butter Ritz, peas, and peri peri. There's a poached carrot dish with an elaborate retinue that includes whey and koji, carrot top kosho, and dehydrated okra.

    Brunch features playful dishes such as Captain Crunch parfait, kimchi frittata, and fried green tomato Benedict. Desserts will come from Harmon's mother and sisters and includes five-flavor crumble cake, Texas sheet cake, and daily pies.

    Former Komali bartender Leann Berry will lead the bar program.

    Harmon was born in Tennessee, raised in Texas, and graduated high school in Los Angeles. When he returned to Texas in 2012, he worked at the Milk & Honey Co. and Grace in Fort Worth, Savor in Dallas, and Main Street Bistro & Bakery in Grapevine. Most importantly (to us), he was a finalist in the 2017 Tastemaker Awards for Rising Star Chef. It doesn't get any better than that.

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    news/restaurants-bars

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    Artsy eatery Allegory Kitchen makes for a night out in Grand Prairie

    Raven Jordan
    Jun 12, 2025 | 5:26 pm
    Allegory Kitchen
    Allegory Kitchen
    Shrimp at Allegory Kitchen

    An artsy restaurant and bar has debuted in Grand Prairie: Called Allegory Kitchen and Bar, it’s in a former event venue space at 2601 W. Jefferson St., where it opened in February.

    Founders Ronnie Harris and Anthony Griffin have pooled their extensive hospitality experience on this new venture. Harris spent the past 30 years in airport concessions at airports such as DFW Airport, while Griffin comes from hospitality in Alabama.

    "We kind of stumbled on doing the restaurant by default because we wanted to open a hookah lounge and serve liquor," Harris says. "We couldn't serve liquor and no food, so it transitioned to us becoming a restaurant."

    To that end, they retained Atlanta-based chef and restaurateur Carlos Brown who helped create the menu. Harris and Griffin are now leading the concept which continues to evolve.

    It started as a fine dining concept with brunch, but they’re adding more casual Southern and comfort food dishes. Menu items include Southern fried catfish, a half-pound burger, grilled pork chop, and roasted half chicken. There are also vegan options such as roasted butternut squash tabouli with caramelized onion vinaigrette, chili flakes, mint leaves, almonds, and arugula, served with wild mushrooms and herb quinoa.

    Small plates include three cheese lobster mac & cheese, Carolina pan-seared crab cakes, and collard green spring rolls filled with collard greens, onions and peppers, then deep-fried.

    Sides are on upscale: pork belly Brussels sprouts, garlic parmesan truffle fries, sauteed haricot vert (French green beans), and sweet potato apple hash.

    They have a full bar with domestic and imported beer, wine, and signature cocktails.

    “My number one specialty is the Sexy Allegory — it has a cognac base and mix of blueberries and blackberries,” Harris says. “We can satisfy any palate with our beers, and we have a wine wall with the best of the best, such as pinot grigio and cabernet."

    The atmosphere is lively and colorful with plush seating and floral wall murals. There’s booth and table seating with white marble tables and jewel-toned chairs and booths. The chandeliers over the bar are a visual treat, have white feathers arranged like a blooming flower.

    As if food and drink are not enough, they offer more reasons for a night out with events almost nightly, including poetry night, live jazz from a saxophonist, and more.

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    news/restaurants-bars
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