Felix Barron, the DIY chef and owner behind KTCHN 105, Downtown’s part pop-up/part cooking school/part mercenary commercial kitchen, is leaving weekend brunches behind until spring, so that he can make way for two nights of weekly changing dinner menus through fall and winter.
Starting this Thursday, the seasonal adherent and his Produce District-situated restaurant will crank up the coziness every Thursday and Friday night from 6:00 to 10:00 P.M., preparing dishes that target diners’ fall and winter moods. The menu changes every week, but Barron’s past dishes, as per his website, have included a hearty crew with dishes like roasted duck confit with Beluga lentils and black pepper creme fraiche topped with duck confit croutons, a cheese plate bearing pomegranate seed-rolled brie, and Mongolian short ribs served with sweet pot chili garlic oil fries. Looking a little like a lower-fi LudoBites, you can see examples of Barron’s past dinner dishes on his website, while reservations for one of these late-week suppers can be made at 714-720-2260.
