New Additions to Legacy Hall

Regular patrons of Legacy Hall will notice recent changes throughout the food hall. Changes include the newly renovated Blush Wine Bar on the first floor and the addition of High Bar Kitchen & Tap, a full-service kitchen on the third floor by the Unlawful Assembly Brewing Co. space.

Two new restaurants and one bakery will also join the lineup in the coming weeks. Haskell & Worth, serving house-made Philly cheesesteaks, will open on Feb. 28. Shayna’s Place, a second North Texas location known for sandwiches, soups and salads, and SusieCakes, the popular bakery, will open later this Spring.

Blush Wine Bar // photos courtesy Legacy Hall
Blush Wine Bar // photos courtesy Legacy Hall

Blush Wine Bar features more than 80 wines selected by an in-house, level-two sommelier who provides wine education and recommendations. The adults-only space offers more seating than the previous Detour Wine Bar in this space.

High Bar Kitchen & Tap
High Bar Kitchen & Tap

High Bar Kitchen & Tap offers a full menu of elevated pub fare developed by Executive Chef John Franke that pairs well with Unlawful Assembly Brewing Co.’s draft selection. Menu options include boneless wings, nachos, sliders and salads.

Haskell & Worth
Haskell & Worth

Haskell & Worth offers the ultimate American comfort food: Philly cheesesteaks.

Shayna's Place
Shayna’s Place

Shayna’s Place, a restaurant known for sandwiches, soups, salads and breakfast items, will continue to fulfill its mission to provide employment opportunities for adults with special needs.


SusieCakes, an all-American, home-style bakery will open its fourth North Texas location inside Legacy Hall. Specialties include frosted layer cakes in familiar flavors such as Southern Red Velvet, Six Layer Chocolate and Tropical Coconut.

“One of the best aspects of a food hall is the ability to continually evolve and change based on the needs and desires of our guests,” said Kulsoom Klavon, Vice President Curation at Food Hall Co., Legacy Hall’s parent company. “We pride ourselves on finding what we view as the best offerings possible that also make sense to the consumer and the overall food hall experience.”

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