A fun new concept has opened at Legacy Hall, Plano's rocking and rolling food hall. Called Son of a Butcher, it's a nostalgic burger spot from Food Hall Co., the company that owns and manages Legacy Hall.
According to a release, it's a classic Americana concept serving a reinvented version of burgers, shakes, and fries.
John Franke, VP of Culinary Operations for Front Burner Restaurants, says they wanted it to be high-quality and crave-able.
"The idea is to take the classic burger, shakes, and fries and twist them into something new," he says. "Each menu item was inspired by some sort of American classic – an ode to childhood favorites."
What he doesn't say, but that we will say for him, is that it obviously replaces Knife Burger, the stand by chef John Tesar that closed in February. Matter of fact, it's going into the very same space, at 7800 Windrose Ave.
Son of a's burgers are 3-ounce patties, sourced from A Bar N Ranch Texas Wagyu beef. Prices start at $3.75; a double is $5.75.
There's a classic cheeseburger, but also a "PB and J," with American cheese, peanut butter, bacon, blackberry jam, and caramelized onions.
A Reuben burger has Swiss cheese, corned beef, sauerkraut, pickles, and Thousand Island dressing.
There's a spicier option called the TX Philly with roasted poblano, queso, pickled fresnos, and cilantro, that really sounds more Tex-Mex than Philly; and a Veggie burger made with a vegan patty, goat cheese, alfalfa sprouts, pickled onion, tomato, and tomato aioli.
They do waffle fries that are inspired by buffalo wings and nachos. You can get them in a "Buffalo Bleu" version with buffalo sauce, bleu cheese dressing, crumbles, and micro celery; and a "Nacho Fries" version with queso, spicy beef, Ranch, queso fresco, and micro cilantro.
They really do sound crave-able.
Shake flavors include American Apple Pie with caramel sauce and cinnamon; and a Brownie Shake made of chocolate brownies, chocolate sauce, and whipped cream.
The stand will be open Sunday-Wednesday 10 am to 10 pm, Thursday 10 am to 11 pm, and Friday and Saturday 10 am to 1 am.