Harvest Haul

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For the past two years, Harvest Hall has provided diners with an eclectic mix of flavors to try from within Hotel Vin, from Mediterranean and American to Asian and Mexican. This month, three new kitchens are coming to the food hall, and they’re bringing their unique cuisines with them.

The most notable of these new additions is Dock Local, a seafood franchise that’s already well-established with three restaurants in North Texas, including inside Plano’s Legacy Food Hall. This coastal concept serves homemade seafood delights such as fresh Maine lobster rolls, the classic fish and chips and Louisiana-style shrimp with redskin potatoes, corn and smoked sausage. Don’t forget to try their fries or nachos, which come loaded with lobster meat, bacon and cotija cheese.

Far from their only offering, Harvest Hall is also opening a Firebawks Hot Chicken concept. Helmed by ZaTaR Mediterranean founder Niddal Abedrabbo, the playfully-named Firebawks aims to set mouths on fire with its crispy Tennessee-style hot fried chicken. Its take on the traditional chicken sandwich, or Chicken Sammy, is served fresh with crunchy cole slaw, pickles and house ComeBawk sauce on top of a soft Brioche bun, and the hot wings will test anyone’s spice tolerance.

Lastly is the scratch-made Italian kitchen, Pizza By Luigi. Spearheaded by executive chef Luigi Iannuario, Pizza By Luigi will feature generational recipes from the acclaimed chef’s childhood in Milan. Teaming up with his wife Fabiana, the menu will feature Roman, Neapolitan, traditional and modern Italian cuisine, including oven-baked pizzas, pasta and calzones prepared daily from their own handmade dough.

From lobster rolls to hot chicken to authentic pizza, expect these kitchens to create quite the buzz when they open in Harvest Hall.

“From the beginning, we have always been passionate about working with chefs located in the Metroplex,” director of operations Mitch Johnson says. “We are thrilled to be partnering with these dynamic new concepts.”