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.
This Wednesday, Legacy West’s newest addition, Haywire, has officially opened its doors. Haywire is a three story building that serves as a lounge, restaurant, and a bar.
“They’re all an experience,” General manager Brian Knoy said of Haywire’s three floors. “On the first floor we have the whiskey lounge, which is like a jazzy cocktail lounge with a Texas twang to it. On the second floor you can have your full dinner. The second floor bar is called the butcher bar, and we have a great selection of wine on tap, wine by the bottle, and wonderful crafted cocktails. There’s also an open kitchen up there.
On the third level, there is an outdoor patio complete with high definition televisions, and a remodeled Nomad Airstream designed for parties and group dinners.
“We like to look at our third floor as our Marfa West Texas Lounge,” Knoy said. “There’s something for everybody here.
Prior to Haywire’s opening, each of the servers and bartenders underwent intensive sommelier training.
“Sommelier training consisted of four master sommeliers coming to Haywire for a two-day class,” server Casey Mallow said. “At the end of the second day, each server takes a 75-question test and if you pass, you receive your level one introduction to the Court of Masters Sommelier certificate, and a pin.”
By requiring their employees to go through such thorough training, Haywire can attest to the fact that their service will be nothing less than absolute quality. This was the case during Haywire’s friends and family night this past Monday.
I had dinner Monday evening on the second floor, which consisted of an open kitchen, a bar, booths, tables, and vintage record setups.
I was served by Lisa, who, despite having many tickets to fulfill, still tended to my requests happily and professionally. There were roughly around 200 people being served at the same time as I, but I still managed to receive each of my courses in a timely manner.
I kicked things off with Haywire’s signature Marfa Mule, which consists of Cinco Vodka, Ancho Reyes Verde, Ginger Beer, and lime and grapefruit flavorings. The individual elements of the Marfa Mule complimented each other and created something very sweet. The Marfa Mule had a citrus flavor, similar to that of Sprite or Squirt. The cocktail’s aftertaste was strong, but overall, the drink was one of the best I’ve tasted in years.
To follow up the Marfa Mule, I then ordered the Cadillac Margarita, which consists of Dulce Vida Tequila Añejo, Paula’s Texas Orange, light agave for sweetening, and Himalayan salt. The margarita was my favorite cocktail of the two I consumed on Monday evening, as it was sweet but not too tangy or citrus-y. It had just the right amount of lime flavor, with little to no aftertaste. The impact, however, was strong enough to my liking.
Overall, Haywire’s cocktails are perfect for those who don’t like the taste of alcohol but enjoy the feeling of intoxication.
For the appetizer, I ordered the Spicy Tortilla Soup. Admittedly, as a Hispanic man, I wasn’t expecting for the soup to taste as great as it did. The soup had a very authentic flavor. It had just the right degree of hotness and a good amount of chicken and avocado chunks. The tortilla strips on top allowed for a good southern crispness.
The Charbroiled Angus Filet made for an exceptionally delicious main course. The steak was served with Haywire’s Warm Roasted Marble Potato salad. The potato salad was a phenomenal side dish and contained caramelized onions, bits of bacon, and a signature sauce. The salad’s unconventional ingredients allowed for a sweet kick that one would be hard-pressed to find in potato salads from anywhere else. The meat was topped with a chili butter, which complemented it very nicely. The steak itself was thick, flavorful, juicy, hearty, and managed to cut like bread.
From service to food quality, Haywire far exceed my expectations. The three-story restaurant and bar officially opened its doors on Wednesday, but guests can expect a variety of celebratory opening events over the course of the next two weeks.
“We look forward to welcoming a true taste of Texas to the Plano community,” Jack Gibbons, President of Frontburner Restaurant Group said.
Haywire’s official ribbon-cutting ceremony will take place on December 14th at 4:30 P.M., but don’t wait until then to check the place out. See below for a list of events taking place at Haywire!
Wednesday, Nov. 29, 5:30-7 p.m: Grand opening sabering event featuring Tattinger on the first-floor patio. Take part in the celebration as the restaurants’ leaders wield large steel sabers to expertly lop the necks off bottles of fine champagne, then take a guided tour through all three floors of this incredible building.
Thursday, Nov. 30, 5:30-7 p.m: Boots and Bubbles wine and cheese event. Janet Trefethen, principal of Trefethen Family Vineyards, will be pouring her award-winning wines – paired with Haywire’s delicious, locally sourced meat and cheese boards – in the Private Dining Room.
Friday, Dec. 1, 7-9 p.m: Whiskey Tasting. Haywire’s whiskey experts will explain the intricacies of the spirit while offering tastings in the one-of-a-kind whiskey lounge. The lounge stocks more than 400 brands, including the best Texas has to offer. House of Cigars will likewise be on-site rolling handmade cigars for guests.
Saturday, Dec. 2, 6-8 p.m: Don Julio 1942 Party featuring craft cocktails on the third-floor rooftop patio bar and in the Airstream trailer. Yes, you read that right – there’s an Airstream trailer on the roof so guests can relax with a signature cocktail, a cold local craft brew or a fine bourbon under the stars.
Sunday, Dec. 3, 6-8 p.m: Half-off wine nights begin. Haywire is wine lovers’ new Sunday destination as the restaurant offers half-priced bottles of over 100 labels on its impressive wine list every Sunday night. The series kicks off at a special time on Dec. 3 before settling in for its regular 4 p.m. start on Dec. 10.
Monday, Dec. 4, through Friday, Dec. 8, from 4-7 p.m: Happy Hour, featuring Haywire’s handcrafted specialty cocktails and signature drinks at each bar. An array of vendors will be stationed on every floor offering booze and bites to guests.