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Food + Drink

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

New Menu Items at Stampede66 by Stephan Pyles at Delta Hotels by Marriott Dallas Allen

The new fall menu crafted by Chefs Stuart Race, Mikeal Frey, and Stephan Pyles is available now.



Photo courtesy of Stampede66 by Stephan Pyles (Photo credit: Jonathan Zizzo)

The new Stampede66 by Stephan Pyles fall menu crafted by Chefs Stuart Race, Mikeal Frey, and Stephan Pyles is available now for lunch and dinner.

Located within Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center, Stampede66 by Stephan Pyles offers guests a true taste of Texas through familiar Southern dishes with a contemporary twist.

The new menus highlight the Southwestern flair the restaurant is known for, but will offer a greater variety of approachable choices for guests. Stampede66 classics such as SP’s Hell’s Eggs, Shiner Bock Beer Bread, SP’s Original Southwestern Caesar, Honey-Fried Chicken, 72-Hour Brisket and more will remain on the menu.

“We crafted the menus to celebrate the Lone Star State utilizing ingredients Texans love,” said Executive Chef Stuart Race. “Lunch and dinner will be updated by utilizing more seasonal ingredients along with flexible options, such as our Keto-friendly items.”

The lunch menu is divided into five sections including Salads and Soup, Sandwiches and Pizza, Stampede66 Keto, Big Plates and Dessert.

Guests can enjoy items such as the Smoked Turkey Cobb, Pulled Barbecued Pork Pizza, Shiner Bock Fish Tacos, Blackened Shrimp and Grits and more.

Keto-friendly options include the BBQ Spiced Seared Grouper with Avocado, Watercress, Almonds, and Heirloom Cherry Tomatoes and the Grilled Sirloin with Tomatillo Green Beans, Broccolini and Cilantro Butter.

Salads and Soups range from $7 to $14, Sandwiches and Pizza from$12 to $16, and Big Plates range from $12 to $29.

Guests have the opportunity to choose items from seven sections on the dinner menu including Bocaditos for Sharing and Bread, Tacos, Salads and Texas Classics, Stampede66 Keto, Stampede Signature Large Plates, Steaks, Chops and Seafood, Serious Sides and Dessert.

Dinner entrees include Chef Mikeal’s Burger with Wood Grilled Beef, Muenster Cheese, Fried Egg, Crispy Onion Strings, Spicy Chipotle Bacon Aioli (also available for lunch), Wood Fired Grilled Strip Loin, King Salmon with Chard and Sundried Tomato Pesto Orzo, and more.

Stampede66 Signature Large Plates range from $19 to $24, Steaks, Chops and Seafood range from $19 to $49, while Tacos, Salads and Texas Classics are available from $7 to $16.

Stampede66, founded by James Beard Award-Winning Chef Stephan Pyles, a 5th generation Texan and founding father of Southwestern and Modern Texan Cuisine, serves as an ode to Texas as the concept was influenced by Pyles’ upbringing. The atmosphere at Stampede66 allows guests to surround themselves with projected scenes of glorious Texas landscapes, hand-carved wood accents from Master Woodworker Doc Wright and original sculpture and art by Chris Judy and Specified Art.

The restaurant, placed within the Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center, is located at 777 Watters Creek Boulevard, Allen, Texas 75013.

Stampede 66 by Stephan Pyles is open daily to the public for breakfast, lunch and dinner and weekend brunch. Semi-private dining options for groups are available. Reservations can be made by online or by calling 469.675.0800.

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Food + Drink

BENDT Distilling Co. Launch Party

Co-Founders Ryan and Natasha DeHart will raise a glass to celebrate the launch of new BENDT No. 5 – a smooth, perfectly balanced blended whiskey that captures the essence of each whiskeys finest characteristics.



BENDT Distilling Co. will host a launch party on September 21 from 1pm to 9pm for the introduction of BENDT No. 5 American Blended Whiskey – the first-ever blend of five distinct small batch Texas whiskeys (Bourbon, Rye, Malt, Wheat, Light) distilled, aged individually and blended together under one roof in Lewisville, Texas.

The family-friendly event is free to the public and will include the following:
· BENDT No. 5 craft cocktail menu, samples and snow cones
· Custom hand-etched bottle engraving by Air Style Art
· Live music from Hightower Band and Denver Williams Band
· BBQ by Chasin Tail BBQ will be available for purchase – $7.50 (kids) / $12.50 (adults)
· Behind-the-scenes whiskey production tours (21+)
· Photobooth by Smile for the Camper + Texas Photobooth Company

BENDT No. 5 is perfect for diverse whiskey drinkers seeking a smooth, flavorful and balanced blend of hand-crafted whiskeys. As one of the few female distillery founders and whiskey blenders in the U.S., Natasha DeHart is elevating the category of blended whiskey beyond neutral or artificially flavored whiskey-based spirits. BENDT No. 5 American Blended Whiskey is all grain, all whiskey.

BENDT Distilling Co (formerly Witherspoon Distillery) is located at 225 S. Charles Street, Lewisville, TX 75057.

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Food + Drink

Chef Junior Borges to Lead New Restaurant Concepts in The Village Dallas Entertainment District

This entertainment district is sure to be the new gathering spot for residents and those just visiting the area.



Photo courtesy of The Village Dallas

The Village Dallas has announced that Chef Nilton “Junior” Borges is executive chef and vice president of culinary for a new development that will include 12 restaurant concepts located within The Village’s new entertainment district, a 34-acre mixed-use lifestyle project opening in 2020.

The 300-acre collection of apartment communities that began a half-century ago in northeast Dallas is located near the Park Cities and North Park Center. Chef Borges will be leading a team of chefs in his new role, overseeing multiple restaurant openings in the spring of 2020.

A notable figure on the Dallas dining scene, the Brazilian-born chef developed his skills in several of New York’s best kitchens before moving to Dallas in 2014. His stellar career includes a rare five-star review from Leslie Brenner in 2016 as the opening chef at Uchi Dallas. He has also served as executive chef of FT33 and The Joule, where he oversaw all six of its dining establishments.

“I am excited to be a part of The Village,” said chef Borges. “I plan to serve the surrounding neighborhoods of The Village and guests from throughout the DFW metroplex at these new restaurants, which will offer dining experiences perfect for both special occasions and weekly meals.”

Chef Borges has noteworthy culinary creativity with the ability to harmonize, enhance and build out the flavor of his dishes. His commitment to sourcing from area farmers and ranchers will shine at these restaurants, which are situated among tall live oaks in one of Dallas’ long-standing residential communities. Additional announcements are to come regarding details of the 12 new restaurants.

“Chef Borges came up as someone who would be an excellent culinary leader for The Village’s new entertainment district in every conversation I had with many of the top chefs in Dallas as we were searching for someone to fill this role,” said Larry Spelts, president of Village Hospitality. “His experience in great destination restaurants combined with his multi-outlet experience at The Joule have prepared him to lead our culinary team to execute at a high-level. We are excited for what is to come for him and for the future of The Village’s new lifestyle experience.”

For more information on The Village Dallas, please click here.

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