Here’s the latest on seven ongoing and upcoming transportation projects in Plano, according to the city’s community improvement program.

This list is not comprehensive.

Ongoing projects
Cotton Belt Regional Trail Phase 2
Project: A Dallas Area Rapid Transit, or DART, trail that extends from Plano’s Shiloh Station to Fort Worth’s Trinity Trails. Phase 2 of the project stretches from Addison to Plano.
Update: DART is currently working on signal crossings and drainage near N Avenue.

• Timeline: June 2025-May 2027
• Cost: $50 million
• Funding source: TxDOT, federal and state funding

• Timeline: May 2026-March 2027
• Cost: $17.25 million
• Funding source: city of Plano

Children's Medical Center Plano opened a new corridor that offers a variety of amenities April 28.

Two-minue impact: The new Public Amenities Corridor is on the first floor of the center and connects the Andrea-Mennen Family Foundation Atrium to The Bright Family Emergency Department.

Stay informed on five transportation projects around Dallas-Fort Worth.

1. US 75 at Arapaho Road crossing enhancements
Project: Work will include Arapaho Trail improvements, pedestrian lighting, new ramps, a DART bus stop connection and a trail connection under US 75 with a barrier wall between a relocated U-turn lane.
Update: The project is currently under final design.

• Timeline: fall 2026-winter 2027
• Cost: $4.9 million
• Funding source: city of Richardson

• Timeline: spring 2026-fall 2027
• Cost: $27.8 million
• Funding source: town of Prosper

Bob Robertson opened Aw Shucks Oyster Bar in 1983 with the goal of bringing an authentic seafood shack to Dallas.

More than 40 years later, the restaurant has opened four additional locations, including Big Shucks in Richardson and Aw Shucks in Frisco, but the restaurant hasn’t deviated from that original goal under the ownership of Bob’s sons—Eric and Nick Peterson.

On the menu: The food at Big Shucks revolves around sourcing fresh seafood three times a week and preparing it “very simply,” Nick Peterson said.

“We are going to do Gulf seafood on your plate as fresh as we possibly can get it,” Eric Peterson said. “That's the secret. The secret is that there is no secret. It's not a matter of having a five-star Michelin chef in the back, or anything like that. We get good stuff, and we don't compromise on that ever.”

“We want to make it as comfortable and inviting as possible, just like a seafood shack on the side of the ocean,” Nick Peterson said.