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    Brunch News

    New restaurant at Plano food hall serves brunch and breakfast all day and night

    Teresa Gubbins
    Aug 10, 2022 | 2:32 pm
    brunch club
    Hey hey you little beignet.
    Courtesy photo

    Legacy Hall, the food hall in Plano, has a new concept that is all about brunch. Called Brunch Club, it's serving breakfast and brunch at all hours including all day and late at night.

    This new concept opened a few weeks ago with a menu heavy on Southern comfort food. It's located on the third floor, next to High Bar, in a space that was previously Degenhardt's Brat Haus. Bye brats, hi brunch.

    According to a release, Brunch Club is the brainchild of chef Brett Curtis, creator of The Dock food truck and founder of Dock Local, the seafood concept he opened at Legacy Hall in 2020, who was inspired to open this new offering because of his love for breakfast.

    The release also says Curtis himself eats breakfast for dinner multiple times a week. It's true.

    "Brunch Club is a place that offers something for everyone, whether you’re looking for a family-friendly day out, a work lunch, or a late-night out with live music and dancing," he says in a statement. "Brunch Club adds a unique offering to the food hall that we feel complements the programming and existing eateries."

    The menu at Brunch Club features dishes such as

    • Crab Cake Benedict - crab cakes, poached eggs, creole hollandaise, spinach, gouda grits or country potatoes
    • Steak ‘N’ Eggs - flat iron steak, chimichurri sauce, eggs, gouda grits or country potatoes
    • Shrimp ‘N’ Grits - cheese grits, shrimp, smoked sausage, bacon, white wine Cajun butter sauce
    • Buttermilk Cakes - 3 buttermilk pancakes, syrup, sea salt, and whipped butter
    • Country Eggs - eggs, country potatoes, bacon or sausage, and toast

    Other bites include Nashville hot fish sliders, fried green tomatoes, beignets, nachos, sticky ribs, and spinach queso.

    They call it a menu that satisfies a craving for brunch any time of day.

    This is a troubling trend beginning to foment. No one knows better than CultureMap that brunch is hugely popular — but a key element of that popularity is that brunch is not available all day every day. It's a special-occasion thing for weekends (more specifically, weekend day drinking), a respite from the other days. Having brunch available any time you want seems like the best way to destroy the mystique of brunch. Do not anger the brunch gods.

    breakfastbrunch
    news/restaurants-bars

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    Omakase News

    Downtown Dallas restaurant Sauvage expands with new dining twist

    Teresa Gubbins
    Dec 5, 2025 | 5:56 pm
    Sauvage
    Sauvage
    Sauvage

    A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

    The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

    While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

    "We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

    They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

    Last week’s menu consisted of:

    • dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
    • foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
    • jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

    The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

    You can make a reservation on Tock, or just walk in and grab a seat.

    Caviar
    They've also added a new version of their classic menu: no caviar.

    "Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

    Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

    downtown
    news/restaurants-bars
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