A year from now, if all goes according to plan, foodies from across North Texas will have something like an Eataly of their own, right here at home.
They’ll be able to sample some of the best cuisine from the biggest culinary names in the region in one spot.
Legacy Hall, a European-style food hall that will encompass 55,000 square feet and three stories in the Legacy West development in Plano, will be home to more than 20 vendors, serving up what press materials describe as “an eclectic array of fast-casual, artisanal foods.” The hall is currently under construction. (Superstar chef and author Anthony Bourdain is trying something similar on New York City’s Pier 57.)
Legacy Hall will be divided up between food stalls on its first floor, a “fast-casual” restaurant on the second floor (which, according to press materials, will “overlook a large live music stage and beer garden”), while an on-site craft brewery and taproom is set for the third floor.
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This project is the brainchild of Randy DeWitt and Jack Gibbons, owners of the Food Hall Company and the minds behind some of DFW’s more beloved eateries, like Velvet Taco, Whiskey Cake and Ida Claire.
“Our vision for both Legacy Hall and our future food hall developments is to combine innovative cuisine and ‘food theater’ with live music and entertainment to create truly exceptional, regionally inspired culinary destinations,” said DeWitt, CEO of the Food Hall Company, in a statement. “We believe our backgrounds as multi-unit restaurant concept developers and operators have uniquely positioned us to build a profitable business model that will be successful for all parties involved: aspiring restaurateurs, inventive chefs, real estate developers and our ultimate consumers.”
Some of the chefs that have already committed to opening food stalls in Legacy Hall include some of the biggest names in DFW dining: John Tesar, Matthew McCallister, Andrew Chen and Uno Immanivong, as well as companies behind restaurants like Proof + Pantry, Madrina, Amberjax and Komali. According to press materials, the business model of Legacy Hall will such that chefs will be able to sell their wares “with minimal capital costs while retaining ownership of their concept.”
“Randy and I are recruiting the top restaurateurs and chefs from across the Dallas-Fort Worth Metroplex to be a part of Legacy Hall, which we custom-designed to be a one-of-a-kind food destination that also features a full-service craft brewery,” said Gibbons, president of the Food Hall Company, in a statement. “It will be a family-friendly gathering place with live music and a fun, energetic vibe that will draw food lovers from all across the region.”