VIPeek inside Haywire, big-deal new restaurant from folks behind Whiskey Cake and 60 Vines, opening this week
Haywire, tucked into the fun corner of Plano’s new Legacy West development , is a three-story restaurant with a decidedly Texas theme. Ninety percent of the ingredients used in the from-scratch kitchen have a Texas pedigree, including the hefty beef steaks (A Bar N Ranch and HeartBrand Akaushi are just two of their purveyors), wild boar chops, locally raised chickens, Gulf seafood and produce. The menu romps across Texas, offering everything from prime steaks to oysters to redfish to smoked-then-fried chicken, double-cut pork chops and a half-dozen hefty salads. For dessert? Pastry chef Sarah Lewis offers fried pies, a Texas spice cake and an icebox chocolate cake that will make you swoon. (At weekend bruch, there’s “coffee cake in a can” slathered with cinnamon honey butter that shouldn’t be missed.)
You’ll probably recognize some familiar faces at Haywire. Judd Fruia (director of operations) and former Nick & Sam’s GM Brian Knoy (now Haywire’s GM) run the show. Aaron Benson (from 60 Vines) runs the cellar, while Mark Daverio and Sarah Lewis run the kitchen and pastry program respectively.
A street level whiskey bar features 350 different labels (bartenders crack ice off a large block in plain sight). The main dining room and wine cellar are located on the second floor. The third level, an open-air patio, takes its design cues from far West Texas — comfy fireplace seating, a long bar, a mural of Marfa (and its mysterious lights) and a restored Airstream trailer refashioned into a private dining room. The entire complex overlooks an outdoor entertainment venue that will include a live music stage, a tiki bar, patio seating and a three-story “living” wall entirely covered with green plants when completed in the spring.
We partnered with Haywire and The Ranch at Las Colinas to bring you a VIPeek; Haywire opens on Wednesday, November 29.