Legacy Hall Continues America’s Food Hall Obsession

As food halls continue to be all the rage, The Food Hall Company has broken ground on a massive dining and entertainment mecca in Plano, Dallas.

With a target opening for next year, the one-acre tract in Plano’s booming Legacy West development will feature a European-style food hall.

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Legacy Hall is the brainchild of prolific Texas restaurateurs, Randy DeWitt and Jack Gibbons, creators of such growing concepts as Velvet Taco, Whiskey Cake, Ida Claire, Mexican Sugar and Sixty Vines.

Their vision for Legacy Hall and future food hall developments is to combine innovative cuisine and ‘food theater’ with live music and entertainment to create unique, regionally-inspired culinary destinations.

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Legacy Hall will span three stories, with about 55,000 square feet dedicated to the food hall. More than 20 innovative vendors will serve up an eclectic array of fast-casual, artisanal foods in food stalls on the first floor. A fast-casual restaurant and terrace on the second floor will overlook a large live music stage and beer garden, and an on-site craft brewery and taproom will take up the third floor. The Food Hall Company is dedicated to giving chefs and young food entrepreneurs the freedom to experiment and discover their next big food idea without the high capital costs of opening their own restaurants.

Several award-winning chefs have already announced commitments to open a food stall at Legacy Hall, including John Tesar, of Knife; Matthew McCallister, of FT33; Andrew Chen, of Monkey King Noodle Company; Robert and Kaci Lyford, of Patina Green; Chef Gilbert Garza, of Suze, and Mark Brezinski, founder of Pei Wei and Bengal Coast; Yaser Khalaf, of Baboush and Medina; Misery Loves Company restaurant group, operator of Proof + Pantry and Madrina; John Franke, of Front Burner Restaurants; Uno Immanivong, of Chino Chinatown; Anastasia Quinones, of Alma and Komali; Press Waffle Co., and Larry Williams, of Amberjax.

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