The creators of Legacy Hall, a 55,000-square-foot food hall under development in the Plano's Legacy West complex, envision the space as home to the best [insert niche food item] in town. And as of Thursday, that includes Cajun food, quesadillas, and waffles.
Chef Anastacia Quinones (formerly of Komali and Kitchen LTO), chef Larry Williams of Amberjax Fish Market Grille, and the brothers behind forthcoming food truck Press Waffle Co. have signed on to open vendor stalls at Legacy Hall, Jack Gibbons of Front Burner Restaurants tells GuideLive exclusively.
[UPDATE Aug. 10 at 1:30 p.m.: Legacy Hall announced today John Tesar, of Knife, will also join the lineup of vendors with an yet-to-be-disclosed concept.]
[UPDATE Aug. 15 at 9:10 a.m.: Legacy West is on a roll with another high-profile tenant announcement. Posh bakery and market Dean and Deluca will open its first Texas location in the suburban development. It will not be in the food hall, but in its own 10,000-square-foot space, reports The Dallas Morning News. It's expected to open in early 2017.]
They join reputable names such as chef Matt McCallister (FT33, Filament), Andrew Chen (Monkey Noodle Co.) and others that have been announced in recent months. (See the full list of announced vendors below.)
Legacy Hall is based on the European-style food hall concept, where several businesses open in one location to give diners dozens of options. Its 22 vendors will have 200- to 300-square-foot "stalls" designed like miniature restaurants that Gibbons and Pat Garza, the venue's vice president, anticipate will offer a concise look at what's cooking in D-FW.
"Dallas is our canvas," Gibbons says, "and these are local restaurateurs, chefs, entrepreneurs who are really showing what Dallas is as far as our food scene today."
Quinones, who's been called a "local wunderkind," will showcase her modern Mexican style with a specialty quesadilla stall. Williams will bring Cajun cooking from his native Louisiana to the food hall. And Press Waffle Co. will have a brick and mortar for its authentic Belgian "liege" waffles.
Garza says there's no template for the vendors he's luring to Legacy Hall; he wants a mix of culinary expertise and entrepreneurial spirit. Some of the operators have applied to be a part of the development, others Garza and Gibbons have sought out.
"You've got a proven chef in [Quinones], and you've got a proven operator in Larry, and then you've got someone who's an up and comer in the Press Waffle Co. brother team," Garza says. "This is really indicative of what we're trying to do ... we want to be known as a place that's going to give everyone a shot."
Gibbons and Randy DeWitt, also of Front Burner, believe in the food hall concept so much, they established The Food Hall Company, which promises to recreate concepts similar to Legacy Hall beyond North Texas, says a press release.
In addition to the food stalls, Legacy Hall plans include a craft brewery, beer garden, full-service bar and live music venue. There will be several other restaurants at Legacy West, including Shake Shack and Taverna. The food hall is expected to open in August 2017.
Legacy Hall vendor lineup (so far):
- Uno Immanivong of Chino Chinatown; a yakitori stall
- John Franke of Front Burner Restaurants; a lobster, burger and shrimp stall
- Anastacia Quinones, formerly of Komali; a quesadillas stall
- Larry Williams of AmberJax Seafood Market and Grille; a Cajun food stall
- Bryan and Caleb Lewis of Press Waffle Co.; a Belgian waffle stall
- Chef Gilbert Garza of Suze, and Mark Brezinki of Pei Wei and Bengal Coast; an Indian wrap stall
- Yaser Khalaf of Baboush and Medina; a shwarma stall
- Misery Loves Company, behind Proof + Pantry and Madrina; a "gourmet" stall
- Matt McCallister of FT33 and Filament; concept TBA
- Andrew Chen of Monkey King Noodle Co.; concept TBA
- Robert and Kaci Lyford of Patina Green; concept TBA
- John Tesar of Knife; concept TBA