Food Stalls Archives - Legacy Food Hall

  • Berrynaked

    1st Floor

    LUNCH + DINNER

    We just met the next generation of “popsicles.” And they're right here! Nothing about these pops are artificial, processed or colored, all you’ll find is naked goodness. And that’s exactly how we, and owner Heather Kim like it! Built from a passion for nutrition, these tasty (and healthy) treat alternatives are perfect for any season and just downright amazing. Berrynaked is rewriting the way you’ll look at (and taste) popsicles.

    berrynaked.com
  • Blist’r Naan Wraps

    1st Floor

    LUNCH + DINNER

    What happens when you combine restaurateur Mark Brezinski (Pei Wei) with Indian-cuisine expert Pardeep Sharma (Roti Grill), AND chef Gilbert Garza of Suze restaurant—you get Blist’r. A fusion of modern and contemporary, fresh Indian naan wraps. Their small, but focused menu packs a punch with exotic flavors that run throughout our fav dishes, like the chicken tikka and coconut curry short ribs. We promise, there’s naan other like it!

    blistrnaan.com
  • Bravazo Rotisserie

    1st Floor

    LUNCH + DINNER

    It’s hard NOT to *heart* Chef Enrique Urrutia. He took San Francisco by storm with his La Fusion "Nuevo Latino Kitchen" – ranked one of the best 100 restaurants in the City By The Bay. And now he’s bringing that Peruvian love to Plano with his artisan rotisserie! It's a meat lover's paradise, with a shockingly amazing salad collection and impressive sandwiches that will leave you in a Latin American daydream.

    bravazorotisserie.com
  • Carlton Provisions

    Lexus Box Garden

    Now Open - Lunch + Dinner

    You’ll only find the good kind of “meat sweats” here. Jordan Swim, founder of Vestals Catering, and Larry Lavine founder of Chili’s (yes, THE Chili’s) know how to prepare a mean BBQ plate. Their labor of love yields tasty creations like oak-fired brisket, 5-hour ribs and house-prepared sausage that’s, oh so good. As Texans, we know our meats. Get ready to “meat” your match!

    carltonprovisions.com
  • Degenhardt’s Brat Haus

    1st Floor

    LUNCH + DINNER

    Joshua Degenhardt, a German-born, second-generation sausage-maker, has crafted the perfect brat. Armed with over 30 years of secret family recipes, the Degenhardt's brats are the real deal. Made by hand, minus any scheisse (pardon, our German), these wursts are gluten, soy, and dairy-free AND have zip...ZERO...zilch nitrates, preservatives or artificial ingredients. How do you like them sausages! Don't fear the wurst, we've got the brats.

    degenhardtsbrathaus.com
  • Détour

    1st Floor

    LUNCH + DINNER

    Paulo Coelho once wrote, "All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.” Whether you're enjoying a solo glass, or sharing a bottle with friends, you're going to love our wine bar, Détour. Red, white, rose and everything in between, let our knowledgeable staff help pick the perfect wine for you. Grab a glass, walk around, try a new dish -- and enjoy!

  • Enter the Bao

    1st Floor

    LUNCH + DINNER

    Baos: soft, puffy, warm, and slightly sweet. And it can be filled with anything your heart desires. That's what Chef Roger Wang does at "Enter the Bao." You'll find this bad@$$ bao master mixing up unique, delicious bao creations that put a whole new spin on the traditional Chinese baos. Fillings include sweet, succulent pork belly to savory chicken sausage with just the right amount of "snap" in each bite. Get ready to enter a bao-lution!

    enterthebao.com
  • Everett and Elaine Bakery

    1st Floor

    LUNCH + DINNER

    One of our “sweetest” stories is “Everett and Elaine”, named for Kevin Lampman’s grandparents, whose local family orchards produce arguably the best pecans. And once Kevin met the brilliant baker Yang Wu, a sweet tooth’s dream became a reality. Those pecans were put to good use bringing classic desserts back into fashion with only real, wholesome ingredients. They’re sure to become the apple of your pie!

    everettandelaine.com
  • FAQ

    1st Floor

    LUNCH + DINNER

    FAQ (Flautas & Quesadillas) will answer all your questions! Q: What makes FAQ different? A: Secret family recipes that ensure the flautas will crunch and the quesadillas will pull. Q: And what about your meat? A: Our steak, brisket, and our chicken are all grass-fed, hormone free and non-GMO, like the good old days. Final Q: When are you going to try chef Alfredo Balvanera's fresh, authentic Mexican eatery? The only correct answer is, NOW!

    flautasandquesadillas.com
  • Forno Nero

    1st Floor

    LUNCH + DINNER

    You know when you get the perfect slice of pizza and it’s crispy, yet soft at the same time, and the cheese is melted to perfection, and each bite is just packed with favor…yeah…we just described chef Chase LaFerney’s Neapolitan-certified pizza. Baked in a 900-degree wood fired oven, Forno Nero is a step ahead of the pizza game. From the fresh-made dough to crunchy toppings—you’ll wanna pizza of this!

    facebook.com/fornonero
  • Freshfin Poke Co.

    1st Floor

    LUNCH + DINNER

    DYK it all began with the simple cut offs from fishermen’s catches, served as snacks, and has since evolved into today's healthy raw fish salad that we know and love as the poke bowl. Chef Joon Choe’s connections to these local farmers and fisheries is the key to his creations exceedingly fresh ingredients. Trust us, you’ll taste the quality in each bite. Don’t be a slowpoké, go to FreshFin!

    freshfinpokeco.com
  • Glazed Donut Works

    1st Floor

    ALL DAY

    After 20 years in the film industry, Darren Cameron turned to his wife one day and said "I want to make donuts. Really. Good. Donuts." The rest is history - delicious, delicious history…Glazed Donut Works’ small batches (and even the toppings) are ALL made by hand. By “making less, more often” Glazed set itself apart from the rest. Named Thrillist’s Best Top 30 Donut Shops in America, come taste the love in every bite!

    glazeddonutworks.com
  • Haute Sweets Patisserie

    1st Floor

    LUNCH + DINNER

    With appearances on Food Network and TLC, Chef Gianni Santin & Tida Pichakron are first class, and bringing their French macarons to Plano! From traditional flavors like lemon and pistachio to unique twists like PB&J, you’ll find yourself munching and humming to La Vie En Rose. Oh, did we mention the cookies…and chocolate moon pies…and ice cream sandwiches! Just wait – it’s a tasty surprise.

    hsdallas.com
  • Knife Burger

    1st Floor

    LUNCH + DINNER

    Chef John Tesar is kind of a stud. We’re just gunna throw that out there. The four-time James Beard “Best Southwest Chef” semifinalist & “Top Chef” contestant, brings his unique skills from Knife restaurant in Dallas to his newest endeavor Knife Burger at Legacy Hall. Big on bold flavors and support of local Texas ranchers, Knife makes the purest, beefiest, most delicious burgers in town.

    facebook.com/knifeburger
  • Monkey King 3

    3rd Floor

    LUNCH + DINNER

    There’s no monkey-ing around when it comes to how good the noodles and dumplings are from MK3, Chef Andrew’s newest outpost on the 3rd floor of the Hall. This hidden gem is a spin-off from his famed Monkey King Noodle Co. in Deep Ellum, where Andrew brings legitimate Northern Chinese and Taiwanese street food in a made to order fashion, like the real night markets he enjoyed back home. Come on over, all monkeys are welcome!

    monkeykingnoodlecompany.com
  • Press Waffle Co.

    1st Floor

    ALL DAY

    You may call it an obsession, but we like to think of it as a “calling.” After traveling throughout Europe, brothers Caleb and Bryan fell in love with Belgian waffles and set out to create the most authentic Liege waffle recipe they could. Made from a dough that is proofed for 24 hours to develop flavor and texture, and then loaded up with caramelized clusters of Belgian pearl sugar (YUM!), these waffles are the real deal.

    presswaffleco.com
  • Red Stix Asian Street Food

    1st Floor

    LUNCH + DINNER

    Sharing the spotlight with Anthony Bourdain on ABC's The Taste, chef Uno Immanivong is bringing other worldly cuisines to the Hall. Everything from her yakitori skewers to vermicelli bowls reflects her passion and expertise in southeastern Asian fare. Don't skip the skewers, they are nothing short of unbelievably mouthwatering. Tender strips of meat seared to perfections and dipped in a top-secret sauce for an extra kick of flavor...drool.

    facebook.com/redstixstreetfood
  • Roots Chicken Shack

    1st Floor

    LUNCH + DINNER

    Tiffany Derry, Top Chef competitor, and All-Star Chef finalist, is one of the coolest chicks we know. Her vision for Roots Chicken Shak wasn’t just to provide good ‘ole southern down-home cooking, but to create a home for “duck fat fried EVERYTHING” and she nailed it. Even the bread crumbs on her kale Caesar salad are crisped in duck fat – WTH!? But, just take one bite of her wings and you’ll be coming “bwak” for more!

    tiffanyderryconcepts.com
  • Sea Breeze

    2nd Floor

    LUNCH + DINNER

    Sea Breeze is family owned and Dallas loved! Founders Rick and Ryan Oruch (father and son) are ready to take the Lobsta & Chowda House to new heights. With an award-winning New England menu, you won't have to "pahk ya cah in Hahvahd Yahd" to enjoy! The Clam Chowder is made fresh daily, and the bread rolls come from an amazing bakery in Massachusetts. If we told you which, we'd have to kill ya. You'll leave dreaming of summers on the Cape.

    seabreezefish.com
  • Tacos Patron

    1st Floor

    LUNCH + DINNER

    Bite into one of chef Javier Madero’s street-style tacos, close your eyes, and you’ll be transported to the streets of Mexico City. We love watching the fresh salsa being prepared by hand and smelling the insatiable aroma of the Pollo Al Pastor and Barbacoa tacos wafting through the air. Expect spit-grilled meat, handmade salsas and original ingredients! Taco ‘bout authentic...

    tacospatron.com
  • The Juice Bar

    1st Floor

    ALL DAY

    When you take Tom Hennings’ 25+ years of operational experience and Heidi Lane’s chef, menu developer extraordinaire talents – PLUS a shared passion for health, you get The Juice Bar! They focus on great taste provided with nutritional benefits sourced straight from the ingredients will make your greens come true! You’ll be hooked on the health shots like the Cider Bomb and Hot Shot.

    thejuicebardallas.com
  • The Shawarma Bar

    1st Floor

    LUNCH + DINNER

    Famed chef, Yaser Khalaf and seasoned entrepreneur, Chad Roberts have brought the great Mediterranean street food, Shawarma to Legacy Hall. And we’ve become memorized by their slow cooked, wood-fired meats – literally roasting on spits in the window – it’s food theater at its best. One of our favorite places to bring vegetarian, vegan and gluten-free friends, Shawarma Bar pays homage to the region with its creativity and diversity.

    baboushdallas.com
  • Tight Quarters Power Bowls

    1st Floor

    LUNCH + DINNER

    Tight Quarters is the rock n’roll love-child of famed chef, Tim Byres – mastermind behind SMOKE and Chicken Scratch. After 25 years in a level 10 stress environment – the restaurant industry – Byres started to look for ways to add balance to his life, thus Tight Quarters Power Bowls was born. The smallest stall in the Hall, TQ fits perfectly into even the most hectic lifestyle. These power bowls are bursting with flavor and natural ing

    eattq.com
  • Whisk & Eggs

    1st Floor

    ALL DAY

    Chef Julien Eelsen grew up in Paris learning alongside his grandmother and aunt the way of the crêpe. French café –inspired, the crepes are constructed on specialized griddles and are filled with literally any toppings you’d like, from sweet to savory. His authentic recipe combined with the choice of sweet or savory, makes it a morning to late night favorite! We’re a little crêpe-zy!

    whiskdallas.com
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