Jack Gibbons, president of Front Burner Restaurants, and business partner Randy DeWitt announced in March their plans to bring a large-scale, high-end dining experience to Legacy West.

Called Legacy Hall, the three-story dining and entertainment destination will feature 20-plus food vendors,as well as a full-service restaurant, a beer garden and live music stage. A craft brewery will also be on site.

The duo hope to have Legacy Hall open by late summer 2017.

DeWitt and Gibbons introduced the Whiskey Cake and Mexican Sugar restaurants to Plano. Front Burner Restaurants is also behind Dallas restaurants Ida Claire and Velvet Taco. The company will also bring a new wine bar, Sixty Vines, to Plano at 3701 Dallas Parkway in the former Abuelo’s restaurant this summer.

Although Gibbons said Legacy Hall will be unlike any other dining concept in the Dallas-Fort Worth area, its vendors will mirror the current local food scene.

Each vendor will offer chef-driven specialties with a range of ethnic diversity.

“While we will have a full-service restaurant on the second floor, the first floor will feature a central bar and local food vendors operating in 200- to 350-square-foot stalls,” he said. “The stalls are open concept so you can see, hear, smell the cooking. There will be something for everyone.”

After visiting popular food halls in Europe, Gibbons said he and DeWitt wanted to create something similar with Legacy Hall. They pitched the idea to Fehmi Karahan, president and CEO of developer the Karahan Companies, about three years ago.

“I have seen and visited many great food halls around the world and always wanted to bring a similar concept to North Texas. Jack and Randy shared the same vision but had the knowledge and experience to deliver,” Karahan said. “I’m very excited to get into the construction stage of Legacy Hall, which will be one of the most important portions of the Legacy West development.”

What Gibbons and DeWitt find even more exciting is that Legacy Hall will serve as an incubator for talent. Both hope to attract aspiring restaurateurs who may not have the money to open brick- and-mortar operations.

“We think that’s the most exciting part of this project, that it takes young entrepreneurs and puts them into business while giving local diners the opportunity to explore their flavors and unique offerings,” Gibbons said.