Specialty foods retailer Dean & Deluca made inroads into Dallas-Fort Worth in February with its agreement to become the title sponsor for the PGA tournament at Colonial Country Club.
Now the first Dean & DeLuca in Texas is set for Legacy West in Plano.
In early 2017, Dean & DeLuca will open its doors in the Plano mixed-use project.
Dean & DeLuca will join an already impressive list of restaurants and food providers at the $3 billion dollar development including Del Frisco’s Double Eagle Steak House, Fogo de Chao, Toulouse Café and Bar, Taverna, Tommy Bahama Restaurant, True Food Kitchen, Mesero, Shake Shack and the 55,000 square foot food hall, Legacy Hall.
Dean & DeLuca has long been a leader and innovator in the competitive food scene in New York City. Beginning with its first store in 1977 in SoHo, the iconic brand quickly expanded its “marketplace” inspired stores to Washington, D.C., North Carolina, the Midwest and the Napa Valley, in addition to 35 international stores in locations such as Japan, Thailand, Singapore, South Korea and more.
According to Legacy West developer, Fehmi Karahan “Getting Dean & DeLuca’s world class food emporium here in Plano is a huge home run, not just for Legacy West, but also for food lovers all over North Texas.”
Dean & Deluca will be separate, but near a massive new European-style food hall planned for the area.
Legacy Hall is the first of several projects envisioned for The Food Hall Company, founded by Randy DeWitt and Jack Gibbons, creators of such trend-setting concepts as Velvet Taco, Whiskey Cake, Ida Claire, Mexican Sugar and Sixty Vines.
“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. “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.”
The Food Hall Company’s first project, 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 comprise the third floor.
Several award-winning chefs have already announced commitments to open a food stall at Legacy Hall, including:
John Tesar, owner of Knife
Matthew McCallister, owner of FT33
Andrew Chen, owner of Monkey King Noodle Company
Robert and Kaci Lyford, owners of Patina Green
Chef Gilbert Garza, owner of Suze, and Mark Brezinski, founder of Pei Wei and Bengal Coast
Yaser Khalaf, owner of Baboush and Medina
Misery Loves Company restaurant group, owner 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.
Larry Williams, of Amberjax