Heading into its second year of operation, Legends' attitude is like that of any new business: eliminate the weaknesses and work on enhancing the strengths.
With plans to change both the tastes and décor of the restaurant, Legends Manager Jim Quirk said they have taken a holistic approach to ensuring change.
"As we enter year two we hope the word's gotten around and [we can again] offer students and non-students alike a place to congregate and socialize and enjoy a casual atmosphere," Quirk said.
After a summer of large-scale reassessment, Legends plans to revamp both inside and out.
Improvements start with enhancing the menu, and they have brought in the University's newly appointed executive chef, Don Miller, to do it.
Miller, who has 28 years of experience, completely overhauled last year's menu, Quirk said.
"The chef has brought a level of culinary excitement that maybe we didn't have the first year," he said.
While favorites like nachos and wings remain, added are peel-and-eat shrimp and fried potato sticks, which Quirk said come with three different types of "exotic" ketchups.
Dinner entrees include shrimp Santa Fe and deep-fried shrimp, and a streamlined "build-your-own" burger section, which Quirk hopes customers will find more agreeable.
And for dessert, a deep-fried cheesecake strudel a la mode or an old-fashioned root beer float are just a few of the new delicacies available.
Half of the new menu, which features a modified version of the barbeque pulled pork sandwich, has already been implemented. The rest is scheduled for the end of September.
Quirk said they have already received positive feedback about the new items.
As with modifications to the eatery, the Legends staff hopes to improve the social scene by focusing on what has been successful.
In addition to Senior "Margaritaville" Thursday nights, the bar will have specials Monday through Friday nights.
They will also bring in student bands and outside acts that were popular last year, Quirk said.
Quirk also hopes to augment business on football weekends and during basketball games by adding a beer garden inside the fenced-in area behind the building.
The restaurant side of the building will resemble more of a sports bar, and will include a visual time line highlighting Notre Dame sports history, to stretch from the front of the building to the back upper level.
