Eat It All At Legacy Hall: Part Two
Whatever you do in life, it’s important to have a plan. If your goal is to eat at every food stall in Legacy Hall over whatever period of time (we don’t recommend attempting this in one sitting), then don’t wander around the the three-story, 55,000-square-foot, European-style food hall aimlessly. In Part One of this guide, we introduced a relatively systematic and efficient approach known as… clockwise. After completing the half-lap that is the southern portion of the first floor, you arrive at Knife Burger.
Four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar has shrunk the best of his Knife steakhouse into this food stall. Try, “The Magic,” a beautiful burger served on a Thomas English muffin with NY sharp cheddar, Bibb lettuce, vine ripe tomato, onion, and bacon.
Next up is FAQ’s. In addition to delicious quesadillas, you’ll love the flautas: golden crisp tortilla taquitos, topped with avocado salsa, adobo guajillo, Mexican crema, and queso fresco. Choose pulled roasted chicken, pulled brisket, or veggies inside.
At Whisk & Eggs, owner, head chef, and native Parisian Julien Eelsen, brings his grandmother’s unique crepe recipe to those looking to get the most authentic and delicious crepe around. French café –inspired, the crepes are constructed on specialized cook tops and are filled with literally any toppings you’d like, from sweet to savory. Try, “The Complete,” with ham, eggs, gruyere, chives, and creme fraiche.
Breakfast, lunch or dinner, Press Waffle Co. wants to give you the full waffle experience that’s beyond anything you’ve had before. Brothers Bryan and Caleb Lewis pride themselves on the fact that they are bringing you an authentic Belgian waffles experience that comes in exciting variations like, “The Soulman” chicken and waffles.
Now that you’ve come this far, you deserve a special treat, which is exactly what Glazed Donut Works has to offer. Made entirely by hand, donuts like the, “Elvis Killer,” with bacon, banana, and honey will make you feel alive.
Start your journey along the northeast corner of the first floor with Bravazo Rotisserie. Artisanal sandwiches, salads, empanadas, and creative side choices greet every hungry patron looking to fill up on Chef Enrique Urrutia’s tasty creations, but the standout dish is the rotisserie chicken, served with warm bread salad and ají amarillo huacatay sauce.
For authentic Northern Chinese/ Taiwanese street food, move next to Monkey King Noodle Company. Everything from the recipes to the finished product is designed and hand crafted by owner/ operator Andrew Chen and his family, who moved here from Taiwan. Handmade noodles, pulled right in front of you, come in several delicious variations like the Hot Chicken Noodle Soup, which is best enjoyed with a side of Wok-fired Bok Choy.
Continue south to Blist’r Naan Wraps, where the history of the spice trail and the exotic nature of specialized Indian recipes are captured in every bite of each wrap like the Roasted Coconut Curry Short Rib with tomatillo kachumber, dressed chilled lettuce mix and curry aioli, rolled with turmeric basmati rice. Enjoy yours with Crispy Fried Potato Wedges dusted in chaat masala, and complete your meal with a Mango Lassi.
Finally you’ve reached the Hawaiian-inspired creations at Freshfin Poke Company. Sourcing the highest quality fish from responsible and sustainable fisheries, Chef Joon Choe’s top-secret network of farmers, fisheries, and ranchers are the key to his mission of providing only the freshest, top-quality ingredients. You’ll taste that freshness in every bite of bowls like, “Reel Bliss,” with Scottish Salmon, Yellowtail Hamachi, green onion, cucumber, jalapeño, roe, cilantro, crispy onion, sesame oil, and garlic ponzu.
Just before you’re back at the information desk where this journey began, you make your way to Forno Nero. Perfecting the Neapolitan Pizza with a 900-degree brick oven made in Italy, the certified pizza-makers create some of the best pies around like the, “Porcini Tartufo,” with house mozzarella, white truffle cream, porcini, asiago, parmigiano reggiano, and olive oil.
With that, you’ve completed a circle, but the clock is still running on this mission to eat it all. Our next guide gets even sweeter as you enter the inner circle.