clock menu more-arrow no yes mobile

Filed under:

Plano’s Legacy Hall Loses Its Lobster Roll Spot

Plus, Lady M Cake Boutique strolls back into town next month

Sea Breeze Lobsta & Chowda House is out at Legacy Hall
Legacy Hall/official photo

Welcome to AM Intel, a (mostly) daily round-up of easily digestible Dallas dining details that every local needs to know. Looking for more intel about where to eat and drink in the Big D? Sign up for Eater Dallas’s newsletter, and follow us on Twitter and Facebook.

So long, Sea Breeze

Sea Breeze Lobsta & Chowda House will sling its last seafood dish on Sunday, March 15, wrapping up a 2-year run at Plano’s Legacy Hall. “It appears the hall owners would like to go another way,” says owner Rick Oruch, in a statement. His company’s long-running Sea Breeze Fish Market & Grill will keep operating in Plano. The failed food hall vendor will offer a closing fish special on Fridays in Lent, starting Friday, February 28, with lunch and dinner fish and chips for $14. The Oruch family is on the prowl for another location to reopen Sea Breeze Lobsta & Chowda House. Recent arrivals at 55,000-square-foot Legacy Hall (7800 Windrose Avenue) include a quick-serve pasta place and Hōru Sushi.

Fancy crêpe pop-up in the Design District

Cult-favorite international confectioner Lady M Cake Boutique will bring its signature 20-layer cakes back to Dallas next month. Patrons can fill up on cream-filled concoctions at 139 Payne Street, from Friday, March 6, to Sunday, March 8. Mille crêpe cakes come in flavors like earl grey, pistachio, and green tea. Fans can pre-order whole cakes, and slices will be available on a first-come, first-served basis.

More barbecue for Dallas

Culture Map flagged a Facebook page for a meaty new venture en route to Greenville Avenue this spring. Oak’d BBQ (5500 Greenville Avenue) will slide into the space formerly occupied by Korean chicken pad Bonchon, and most recently, buffet-style eatery DiMassi’s. The renovated venue features a full bar and a outdoor smokers planted on its tree-lined patio, which will also host live music. Oak’d’s core carnivorous orders call for Texas Post oak smoke-infused brisket and Central-Texas-style smoked meats, notes the pub, and desserts will be made by an in-house pastry chef (pies, seasonal cobblers, bread pudding). Menu offerings also include elevated sides; pastrami, and salads.

Radio power couple Allen and Kellie Rasberry-Evans, who plan to air a “240 Degrees in the Pit” podcast from the restaurant, consulted on a signature pulled pork sandwich.