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.
One feature that sets the restaurant apart is its connection to the Clara’s on-site herb garden. Fresh rosemary, basil, sage, thyme, and other herbs are harvested regularly for use throughout the kitchen and bar, finding their way into sauces, syrups, garnishes, and cocktails.
The beverage program leans into those garden flavors, too, with cocktails such as the Clara Bloom, made with gin, St-Germain, lemon, honey, and lavender bitters, alongside a rosemary-infused paloma, the bourbon-forward Smoke & Sage, and a bright Garden Spritz finished with basil and prosecco.
“We want guests to feel welcome whether they are joining us for breakfast, a special dinner or simply gathering with friends,” Armand said in a statement. “The menu is personal to me, but ultimately it is designed to create memorable experiences around the table.”
When the sun goes down, the property shifts gears with Archer, a new cocktail lounge tucked inside the hotel. Designed with low lighting, leather seating, and warm wood finishes, the intimate bar offers a moodier counterpart to Field & Vine’s bright dining room.
The cocktail menu follows a navigation-inspired theme with drinks like the elderflower-forward Polaris, the tequila-based Meridian, and Clara After Dark, a bourbon cocktail layered with amaro, black tea, honey, and lemon. A menu of shareable bites—including lamb chops with mint chimichurri, tuna tartare, and margherita flatbread—rounds out the experience.
Together, Field & Vine and Archer mark a new culinary chapter for the property, positioning the Clara Hotel as a dining destination as much as a place to stay. Reservations for Field & Vine are now available, giving Plano diners a first taste of what promises to be one of the Legacy Corridor’s most intriguing new arrivals.
Field & Vine, The Clara Hotel, 8201 Preston Rd., Plano, theclarahotel.com
