Kitchen LTO (Limited Time Only), Trinity Groves’ culinary laboratory within a culinary laboratory (what founder Casie Caldwell calls a “permanent pop-up”), has said goodbye to its most recent chef and in-house artist. Now it’s time for version 6.0. Nick Amoriello, erstwhile chef at Rapscallion, takes his hand at the kitchen with artist Sarah Reiss providing the ambience. It will open for dinner March 2, for brunch this weekend and for lunch on Monday. Among the offerings: bass crudo with olives and smoked fingerling potatoes on baguette; pork belly, yam espelette and mustard-based South Carolina barbecue vinaigrette, pictured; and buffalo-fried quail.