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    Food Hall News

    New vendors at Plano food hall tempt with cakes, fried chicken, and pizza

    Teresa Gubbins
    Jan 28, 2021 | 3:15 pm
    Laila's Bakery
    Hello little cake-lett, come to me now.
    Photo courtesy of Legacy Hall

    Legacy Hall, the food hall in Plano, has debuted five new eateries designed to expand its diverse offering of cuisines. That includes a new Asian stall from restaurateur Chin Liang; gourmet ice cream and boozy shakes; pizza; and fried chicken.

    Here's the lineup:

    Yan Pan Asian
    This is the third concept for Chef Chin Liang who opened Hōru Sushi Kitchen at Legacy Hall in September 2019 and Chef Chin’s Hibachi & Ramen in February 2020. The menu runs the Asian gamut: from Spicy Thai Curry and Pad Thai from Thailand, to Yakitori Chicken Robata from Japan, to traditional Chinese dishes including Kung Pao Chicken to American Chinese-inspired dishes like Orange Chicken. His General Tao’s Chicken is prepared with a homemade sauce from his dad’s recipe.

    "Asian cuisine is in my DNA; it's what I grew up with and what my parents cooked at home," Liang says in a statement. "I’m excited to get back to my roots and get back to cooking with a wok and robata. The wok is the most versatile tool in the kitchen and I think our guests will see that firsthand."

    Bourbon Vanilla Ice Cream Co.
    New concept from Julien Eelsen, founder of Whisk & Eggs, will open in February with traditional and soft serve ice cream; milkshakes; and sundaes. Bourbon vanilla is the name of a specific vanilla from the former Bourbon Islands, but the name also alludes to the fact that some of the menu items will have alcohol.

    The menu includes Macarons Ice Cream Sandwiches, Banana Split Sundae, Brownie a la Mode, and various decadent sundae creations such as the Bourbon Vanilla Cup with Bourbon & Vanilla Soft Serve, Pecan Praline Crumble, Bourbon Sauce, Cherry Jam, and Cookie Crumbs; and Candy Mountain with Vanilla Bean Soft Serve, Caramel Sauce, and rotating toppings such as Twix, M&M’s, and Peanut Butter Cup Piece.

    Leila Bakery
    This is the second location of Kelly Ball's scratch-baked bakery, following the original, which opened in East Dallas in 2020. The menu includes savory favorites such as Sausage, Cheddar & Candied Jalapeño Kolaches; Quiche Lorraine; and Quiche Florentine. Ball also does sweets such as Oatmeal Cream Pies, Chocolate Chip Cookies, Peanut Butter Cookies, Coconut Macaroons, Shortbread, and Cake Pops. But there is one item unique to the Legacy Hall location: the Cakelett, a custom creation in which guests choose the sponge, frosting, fillings, and toppings.

    The Italian Job
    Legacy Hall's pasta restaurant has expanded its footprint by taking over the adjacent space and adding New York-style pizza to its menu. It's available by the slice or the whole pie (18 inches), and comes in traditional options like cheese, pepperoni; sausage & peppers, veggie, and white pie. Guests can also create their own pizza with toppings such as jalapeno, red onion, caramelized onion, chili oil, artichoke, fresh basil, ricotta whip, meatballs, and more (available for whole pies only).

    Buttercup
    The latest concept from Front Burner Society will take an unconventional approach to chicken tenders by focusing on global influences and flavors. According to the release, the tenders will be served in a cup or cone, with toppings or sauces. The goal with this concept was to offer a handheld food option that could be eaten on the go while watching a concert in the Box Garden or roaming Legacy Hall. It'll open in the spring.

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    Chef News

    Dallas chef nominated for James Beard award parts ways with restaurant

    Teresa Gubbins
    Jun 16, 2025 | 6:45 pm
    RJ Yoakum
    Instagram
    RJ Yoakum

    Dallas chef RJ Yoakum, who has earned scads of acclaim in Dallas in his role as executive chef at Georgie, the high-profile restaurant in the Knox Street district, is no longer executive chef at Georgie.

    According to a spokesperson for Georgie, Yoakum left at the request of Stephan Courseau, Founder of Travis Street Hospitality and owner of Georgie, who said in a statement, "Travis Street Hospitality has parted ways with Chef RJ Yoakum. We recently became aware of multiple violations of company policy that do not align with our company's values. Georgie’s success is rooted in the strength of our team, and we are confident in our continued ability to deliver an exceptional dining experience."

    Yoakum started working at Georgie in 2023, following tenures at high-profile restaurants such as The French Laundry in Napa and Angler in San Francisco. He quickly become a favorite of foodies — from Chefs For Farmers founder Iris Midler to influencers such as Drew the Food Guy — and helped erase Georgie's original incarnation under the direction of celebrity chef Curtis Stone into its own identity, making Georgie a hot reservation and earning acclaim and awards.

    That acclaim and awards included Georgie nabbing a spot on the Michelin Guide's list of "Recommended" restaurants — one of 57 in Texas and 19 in the DFW area.

    In addition, Yoakum himself earned a nomination in the 2025 James Beard Awards for "Emerging Chef - a chef who displays exceptional talent, character, and leadership ability" — one of six Dallas chefs & restaurants who made finalist status.

    The 2025 James Beard Awards are being presented on June 16, the same day that the news of Yoakum's departure emerged. He remained a finalist, still on the website as competing against four other chefs, but did not win.

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