In the three weeks since their official grand opening, Legacy West’s Haywire has proven to be a hit. People from all over the metroplex are stopping by to get a taste of southern hospitality.
This coming weekend, Haywire will begin serving brunch.
I was lucky enough to try some of Haywire’s soon-to-be-available brunch items last weekend during a special Frontburner friends and family event. Their items are far different from the regular chicken and waffles or eggs benedict Dallasites know and love. Haywire’s brunch menu consists of many traditional brunch items that have a southern touch one couldn’t find anywhere else.
To kick things off, I ordered a Seelbach cocktail. The drink had a fruity, citrus flavor, similar to grapefruit, followed by a strong, alcoholic aftertaste. I cooled down with a mimosa, in which the champagne and orange juice flavors had a perfect balance.
For the starter, I was served the Cast Iron Cheddar and Jalapeño Biscuits. The biscuits were served with sides of sausage gravy and peach compote. I particularly enjoyed the fact that the biscuits were crispy, with a crunchy, cheesy outer layer, and didn’t fall apart leaving a flaky mess. The gravy complemented the biscuits in a way that made them feel warm and comforting.
The biscuits were followed by the Ranch Chicken Cobb Salad. Although the salad was phenomenal, I found it a bit oddly presented. It looked like two chicken strips were simply plopped atop a bed of greens. Perhaps the salad would’ve been more aesthetically pleasing had the chicken strips been cut into smaller pieces and spread among the salad. Despite the salad’s peculiar appearance, it was packed with flavor. It was heavy on bleu cheese and Texas honey & herb vinaigrette dressing, which gave the greens a creamy texture. Plus, the bacon bits gave the salad a sweet, meaty kick.
I ordered the Texas Gulf Shrimp and Grits for my main course. Normally, I’m not very big on grits, however, I do not regret trying Haywire’s. The grits were topped with a beautiful arrangement of high-quality shrimp and a poached egg. The shrimp was the brightest shade of red, and thick and meaty like sausage. The grits were creamy and soupy in texture and had a spicy kick courtesy of Haywire’s signature creole sauce.
I concluded my brunch meal with the Texan Pecan Brown Butter Pancakes. In all honesty, these pancakes were the best I’ve tasted in my life. I’ve never had pancakes with a perfect cake-like texture, but Haywire hit this nail on the head. These pancakes were a stack of heavenly, fluffy goodness, topped with delicious whiskey peach compote, pecans, and whipped cream.
Legacy West’s Haywire is a manifestation of southern hospitality. It’s an experience unlike anything you’ll find in Plano and is sure to be a hit for years to come.
Haywire officially rolls out their brunch menu on December 23rd at 11:00 am.