Plano’s newest hotel is betting that its biggest draw won’t be the guest rooms—it’ll be dinner.
With the opening of the Clara Hotel in Plano’s Legacy Corridor comes Field & Vine, a chef-driven restaurant that aims to become a destination for locals as much as overnight guests. The restaurant anchors the reimagined property, formerly the NYLO Hotel, with a menu that blends French technique, Gulf Coast seafood, Texas ingredients, and subtle Haitian influences under the direction of executive chef Daniel Armand.
Open for breakfast and dinner, Field & Vine reflects Armand’s nearly four decades in professional kitchens stretching from France and New York to Nantucket, the Hamptons, and Dallas. Born in Haiti and raised in France, the chef draws from each chapter of his culinary career, creating dishes that balance refined execution with approachable flavors.
“Some of my earliest memories are in the kitchen with my mother, learning that food has the power to bring people together,” said Armand in a statement.“Field & Vine is a reflection of that belief. We want guests to feel welcome whether they are joining us for breakfast, a special dinner or simply gathering with friends. The menu is personal to me, but ultimately it is designed to create memorable experiences around the table.”
The dinner menu ranges from lighter starters like Gulf shrimp ceviche with citrus and coconut water, harissa honey wings, and wild mushroom truffle risotto to heartier entrées including herb-crusted salmon with citrus-sage beurre blanc, French-style braised short rib, steak frites with truffle fries, and citrus shrimp linguine. Breakfast is equally ambitious, featuring Belgian waffles, hand-braided brioche French toast, breakfast tacos, avocado toast, smoked salmon plates, and fresh-pressed juices…