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Hall’s Honey-Fried Chicken: The Legacy Continues

A young entrepreneur makes her mark on the family business.



MacKenzie Hall and John Hall (Photos courtesy of Hall’s Honey Fried Chicken)

True Dallasites know the story – the real story – of Hall’s Honey-Fried Chicken, but I will let you read it in the family’s own words:

Hall’s Honey-Fried Chicken, founded by John Hall, is a spinoff of Dallas’ most famous chicken family – Henderson’s Chicken Shack, which was founded by John’s grandfather, Herman Henderson. Originally named the Chicken Shack in 1948, it was rebranded to Henderson’s Chicken Shack in 1952. The Thomas Ave/Hall St. location became legendary as the spot for the best fried chicken in Dallas. Herman’s son, Robert, joined the business in 1958 and the father-son duo operated several family owned stores in the Dallas and Houston area (Henderson’s Coffee Shop) until the late 90’s.

In 1989, with Robert’s blessing to use the “original” recipe, John opened Hall’s Chik’N 7 on Lancaster Rd. This location relocated to Camp Wisdom and was rebranded Hall’s Chicken Shack in 1992. John, along with his siblings, opened and operated several locations throughout Dallas.

To honor his grandfather’s legacy, John merged the two brands together and formed Hall’s Honey-Fried Chicken.

For more than 70 years, fried chicken lovers in Dallas have enjoyed the Henderson-Hall family recipe for lunch, dinner and special occasions.

Recently, MacKenzie Hall, daughter of John Hall, joined the family business in a new way, as the owner of the location in the Dallas Medical District.

MacKenzie wore several hats – from customer service to processing payroll – at the Duncanville location, before leaning in (with that help of her father) and opening up her own.

“I knew that I didn’t want to go back to grad school and I didn’t really want to work for anyone,” says MacKenzie. “Owning a business is hard – you are never really off – but in the end it’s what I really wanted to do.”

Since the Dallas Medical District location opened, there has been a steady stream of customers, both familiar and unfamiliar with the Henderson and Hall names. MacKenzie admits to enjoying telling customers that she is the owner and watching the jaws drop.

When asked if she is interested in opening up more locations, the young entrepreneur enthusiastically says: “Yes, I would love to have more, but that comes in time.”

Hall’s Honey-Fried Chicken, located at 1407 Medical District Drive in Dallas, is open Sunday 12pm to 11pm, Monday through Thursday: 10:30am to 11:00pm, Friday and Saturday: 10:30am to 2:00am.

Around + Beyond

Chinese New Year Dinner

The Chinese New Year is filled with lots tradition. Come celebrate at The Chinese Neighbor.



Photo courtesy of The Chinese Neighbor

The Chinese Neighbor will host an 8-course feast of special dishes by Chef Bob Tam on Sunday, January 26 from 5pm to 7pm at the Prosper, TX location.

The Chinese New Year is filled with lots tradition. The Year of the rat celebrates wealth, surplus and the beginning of a new day.

The menu has been set, but may change due to availability of ingredients & Chef Bob Tam’s whimsey.

First Course – Malted Shrimp Chips, Chinese Onion Dip
Second Course – Century Deviled Eggs
Third Course – Smoked Salmon “Everything” Eggroll
Fourth Course – Mustard Green Egg Drop Soup
Fifth Course – Grilled Cheese Dumpling, H.K. Borscht
Sixth Course – Golden Boy Pizza’s Clams Clams & Garlic, Lo Bak Go (Daikon Crepe)
Seventh Course – Mala (Sichaun Peppercorn), Carbonara Lo Mien
Eight Course – Truffle & Crispy Egg Custard Fried Rice

Visit the Eventbrite page for more details and to purchase tickets.

This information was provided as a press release.

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Food + Drink

Food Championships Coming to Fair Park

The World Food Championships is will join a wonderful lineup of 2020 events in the historic location.



Photo courtesy of World Food Championships

World Food Championships (WFC), the multi-day, highest stakes food competition, announced that it will hold its 9th annual Tournament of Champions at one of Dallas’ most historic venues, Centennial Hall at Fair Park, from November 6-10, 2020.

Fair Park, which serves as the location for many popular events such as the State Fair of Texas, the North Texas Irish Festival and Earth X and most recently the NHL’s Winter Classic, offers numerous benefits to WFC’s 2020 program line-up, not to mention a unique backdrop of iconic Art Deco architecture for the Ultimate Food Fight.

“We are thrilled to host the 9th Annual World Food Championships and look forward to working with the organizers to make it the best World Food Championships ever,” commented Spectra’s Peter Sullivan, General Manager for Fair Park.

The Fair Park location offers a first-time opportunity for WFC to conduct most of its food-fighting activity indoors. Providing a space big enough to encompass this larger-than-life food experience inside was one of Centennial Hall’s unique qualities.

The live-event culinary competition showcases some of the world’s best cooking masters competing for food, fame and fortune in ten categories. In 2019, more than 450 culinary teams from 11 countries and 42 American states competed in WFC’s Main Event. The Ten Category champs crowned will now face-off in the $100,000 challenge that will determine the overall World Food Champion at The Final Table: Indianapolis in May 2020.

“Moving to Fair Park in Dallas is going to be a milestone moment for WFC,” commented Mike McCloud, President and CEO of WFC. “We will be able to contain the majority of our activities — from cooking to judging, competitor award programs to sponsor demos and consumer sampling — under one roof. But probably most importantly, we will be able to control the cooking environment better than ever and not worry about weather elements like wind, rain or humidity. This will be a huge benefit to our teams’ abilities to cook and compete at their very best.”

More news and ticket information about WFC 2020 and plans for the new venue will be revealed throughout the coming months. Follow the World Food Championships on Twitter (@WorldFoodChamp), Facebook and Instagram (@WorldFoodChampionships) for more Food Sport updates.

This information was provided as a press release.

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Food + Drink

Tailgate BBQ at Four Seasons Dallas with Pitmaster Jack Arnold of Snake River Farms

Don’t miss this exciting dining experience.



Photo courtesy of Four Seasons Hotel Dallas

In Texas, tailgating is an art. It takes proper planning and execution. Moreover, to execute the best tailgate, one must have the best grill.

Four Seasons Resort Dallas welcomes Pitmaster and Guest Chef Jack Arnold from Snake River Farms and Big Green Egg to showcase the ultimate grilling experience.

The Tailgate Barbecue kicks off at 6:00 pm on November 30, 2019 in the Pavilion at Four Seasons Resort Dallas.

“We are looking forward to a great evening with Jack and serving up a delicious menu that will leave attendees salivating for more barbecue,” says Christof Syré, Executive Chef at Four Seasons Resort and Club Dallas at Las Colinas.

Jack, who exclusively cooks on four Big Green Egg grills, will share tips and grilling techniques as well as his passion for grilling that he learned from his dad, a south Texan and his main inspiration for charcoal grilled and slow smoked beef. Jack represents Snake River Farms, which is a family-owned company with more than 50 years of experience in the beef industry, producing some of the highest quality American wagyu beef from ranch to table.

Chef Syré and Guest Chef Jack Arnold’s mouth-watering menu includes bourbon molasses blazed Snake River Farms kurobuta pork shoulder tacos; Texas bobby quail, jalapeño, goat cheese and bacon lollipops; hickory charred Snake River Farms American wagyu black grade cap of ribeye bites; brown sugar guajillo Snake River Farms pork belly; and whole grilled red fish with sweet peppers, caramelized onions and canton tomatoes. Side dishes served up from the grill are charred shishito peppers with smoked tomato aioli; charred fall veggie kebabs with chimichurri; and cast iron roasted patatas brava with guajillo spiced sea salt.

Accompaniments include warm BBQ potato salad; cole slaw; grilled baby romaine; and corn and black bean salad.

Finish up the evening with pumpkin pie in a jar; cherry cobblers; bourbon flamed baked Alaska; banana pudding; warm cookies; baked brown sugar caramel apples; and liquid nitro ice cream.

The event is $65 per person and a cash bar is available for libations. Reservations are highly recommended. Call 972 717 2525 to reserve a spot.

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