Legacy Hall, a food hall within Plano's Legacy West, is slated to open its door next Wednesday.
Pat Garza, (L) and Jack Gibbons (R) is overseeing the prep work to open the three-story food hall next Wednesday.
At the top of the second floor stairs you'll find Lobsta & Chowda House Sea Breeze.
The Unlawful Assembly Brewing Co. will produce several craft beers in Legacy Hall.
Legacy Hall's half a dozen bars will satisfy any thirst.
It's no secret what pairs well with the Tap Room menu on the third floor.
It's not all work for the brewmasters at the Unlawful Assembly Brewing Co.
Over 1,400 kegs ready for Unlawful Assembly Brewing Co. craft beer.
A relaxed setting on the third floor of Legacy Hall gives visitors a place to gather.
Legacy Hall will bring more than 20 food and beverage operators under one roof in Plano.
Legacy Hall will have more than 20 eateries and half a dozen bars to serve visitors to Plano's Legacy West.
One of food stalls - De'tour - will serve up infused olive oil at the antipasto wine bar in Legacy West.
Legacy Hall will be the first planned food hall to open in North Texas, bringing a European-inspired concept to the region.
The second phase of Legacy Hall won't complete by next Wednesday. The concert stage and event area is slated to open next spring.
The Legacy Hall events lawn will have enough room to seat at least 150 people. The food hall will also have a herd garden built in recycled shipping containers in the events space.
Another vantage point of the Legacy Hall events lawn with shipping container gardens and plenty of seating for visitors.
The events lawn and space at Legacy Hall will bring a major entertainment node to this part of Plano.
Thousands of employees, residents and visitors to Plano's Legacy West are expected to descend on the highly-anticipated Legacy Hall — the first European-style food hall to set up shop in North Texas — upon its opening Wednesday. Show Full Story
The three-story, 55,000-square-foot food hall will include 22 food stalls and half-a-dozen bars. A new brewery, the Unlawful Assembly Brewing Company, is also getting ready to open its doors after Addison-based Front Burner Restaurants has spent the last three years creating the curated concept.
"We knew this would be a challenge because this is the first one we have ever done," Randy DeWitt recently told the Dallas Business Journal. "But we couldn't do this in an existing building because there really wasn't a suitable building."
At the same time, roughly 400 employees are being trained at the various establishments in the food hall, and construction is wrapping up on the initial phase of the project. Legacy Hall's adjacent beer garden, which has a concert stage and enough seating capacity for up to 500 guests, is slated for completion by early spring 2018.
The European-style food hall will deliver a new eating concept to North Texas, and will serve as an anchor to master developer Fehmi Karahan's $3.2 billion Legacy West vision.
In searching for the next big restaurant trend, DeWitt and his team visited Amsterdam's Foodhallen, showing their ideas to Karahan, who shared the restaurant group's vision.
Front Burner President Jack Gibbons said Legacy Hall will be the new anchor retail tenant of the future.
"This will be a tourist destination, and we think it will add a whole new customer to the mix," he added.
Legacy Hall is expected to give upwards of 30,000 employees with Toyota North America, JP Morgan Chase, Liberty Mutual Insurance, and other companies a variety of lunch and entertainment options throughout the day and into the evening.
It is also meant to serve as a walking destination to thousands of residents beginning to make Legacy West home.
"There's an insatiable appetite on the food hall scene," said Barry Hand, a principal in Gensler's Dallas office, which oversaw the design of the food hall. "This will be such cool space and such a different product that will raise the pressure that already exists in casual dining."
Recently, Hand gave three presentations on food halls last week at the ICSC CenterBuild Conference in Phoenix, each with brokers left standing at the back of the room in hopes of getting the latest details on the restaurant trend.
"I think we're going to see a lot of people show up to just see what it's about," he added.
The majority of the 22 food stalls — except the Sea Breeze Lobsta and Chowda House — are located on the ground floor, which can seat about 150 to 175 diners. Those concepts include:
Upon being fully developed, Legacy West will feel like any other urban setting, which will help Front Burner Restaurants serve up its destination, said Pat Garza, a vice president overseeing operations at Legacy Hall.
"We want to bring in international flavors," Garza said. "We want people to discover products they never knew would exist otherwise."
Legacy Hall also includes a stage for concerts featuring North Texas artists, with an adjacent beer garden that has the ability to hold 500 people seated, or 1,500 standing. The beer garden and concert area is slated to open next spring.
By that time, the eateries will also have the ability to buy produce and herbs grown on site within a 53-foot shipping container operated by Doodle Farms.
Upon completion, Legacy Hall is expected to get 30,000 visitors each week. Until the beer garden is complete, Garza said he expects to get 15,000 to 20,000 people coming through the food hall each week.