by Annie Greenslade
Howdy! This year, SHEIN, the internationally renowned fashion brand, made a spectacular impression at the State Fair of Texas. As one of the largest markets for SHEIN, Dallas was treated to a SHEIN Saloon Activation Booth that perfectly blended Texan fun and fashion.
Continue readingFiled under Annie Greenslade
Haywire in Dallas is a celebration of Texas’ rich culinary heritage, offering a brunch experience that combines Southern comfort with modern flair. Located in the Uptown neighborhood at 1920 McKinney Ave, Haywire welcomes guests into a space that balances rustic warmth with contemporary charm. The ambiance features wooden accents, soft lighting, and an inviting energy, making it feel like brunching at a stylish friend’s home.
This farm-to-table restaurant partners with local ranchers and farmers to ensure every dish showcases the best of Texas’ flavors. Here, brunch isn’t just a meal—it’s an experience to be savored slowly, ideally with good company and perhaps a sparkling cocktail in hand.
Continue readingFiled under Steven Doyle
Spring is in the air and Haywire and The Ranch at Las Colinas are celebrating by launching new, seasonal menu features.
Haywire and The Ranch are committed to sourcing fresh, local ingredients from Texas farmers, growers and ranchers, and spring brings new crops that offer a robust array of seasonal fruits, vegetables and herbs. Spring is also a popular season to enjoy fresh and light cocktails, which the brands highlight with their new brunch libations.
Continue readingFiled under Steven Doyle
Haywire Plano and The Ranch at Las Colinas are getting into the holiday spirit with a festive Sunday brunch! On Dec. 19, from 10 a.m. to 3 p.m., the ranch-to-table restaurants will host a special holiday brunch featuring a carving station, seafood bar, taco bar and traditional Texas plates.
Tickets for this one-of-a-kind event are $48.95 for adults, $19.95 for ages 9-13, $12.95 for ages 5-8 and complimentary for children 4 and under. Call Haywire Plano or The Ranch at Las Colinas to make a reservation.
Filed under Steven Doyle
Haywire, the Texas themed restaurant with two locations in DFW, opens Tuesday in the former Water Grill space in Uptown.
Continue readingFiled under Crave, Joey Stewart
Look for bountiful seafood offering with cooler temps and the Lenten season. Here are seven cool offerings to tantalize:
Ida Claire Ida whips up a delicious Wood Grilled Atlantic Salmon, served with blistered okra and broccolini, Fresno peppers, spiced yogurt and sesame.
Mexican Sugar The Latin restaurant’s seafood dishes include Mesquite Grilled Salmon, served with Latin corn succotash and creamy poblano corn, Lump Crab Enchiladas, served with poblano crema, roasted corn pico and queso fresco and Pescado Tacos, served with adobo marinated white fish, avocado spread, kale, jicama slaw, pickled red onions, mojo vinaigrette, lima crema and habanero mango pico on hibiscus tortillas.
Continue readingFiled under Steven Doyle
by Steven Doyle
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner. Continue reading
Filed under Crave, Steven Doyle
Haywire is hosting a complimentary Cigar and Whiskey Social on Friday, October 4 from 6 to 8 p.m. Guests are invited to the restaurant’s third-level, rooftop patio to sip on some great Texas Whiskey from Garrison Brothers while enjoying puffs of the Haywire Signature Cigar, crafted by famed Cuban master blender Noel Rojas from Rojas Cigars.
Dennis Todd, master distiller from Garrison Brothers will be in attendance offering guests various whiskey tastings. Continue reading
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Filed under Crave, Steven Doyle
