In March, we broke the news of plans for Front Burner Restaurants’ Legacy Hall. The 55,000-square-foot food hall and entertainment space at Legacy West is slated to open in the fall of 2017 and will offer more than 20 food stands, a stage for live music, and a brewery.
The list of confirmed restaurant and beverage vendors includes:
Andrew Chen (Monkey King Noodle Co.)
Matt McCallister (FT33)
Robert and Kaci Lyford (Patina Green)
Chef Gilbert Garza (Suze)
Mark Brezinski (Pei Wei, Bengal Coast)
Yaser Khalaf (Baboush, Medina)
Misery Loves Company Restaurant Group (Proof + Pantry, Madrina)
John Franke, who is the corporate chef for Front Burner Restaurants, is the latest addition to the roster of chefs and restaurateurs involved with the project. Franke is developing the building’s second-floor space, and opening a seafood and burger concept called Lbs., which stands for “lobster, burgers, and shrimp.”
“[Lbs.] will offer counter service, and people can sit down with their food,” Franke explains. “There will be a person up front cracking lobster and building lobster rolls on great, wonderful house-made buns … We’ll offer Gulf brown shrimp. I feel like it’s the best the U.S. has to offer. And we’ll offer a burger made with Texas Wagyu beef.”
Expect more vendor announcements before Legacy Hall opens.
