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
Here are a few restaurants you might consider for Easter. Would you go, have you been? Tell us all about it.
Continue readingFiled under Crave
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
by Steven Doyle
The Ranch at Las Colinas is just that. It is like being invited to dinner at a giant hacienda, and all your friends are there. On a most recent visit I flipped out over the fried chicken, which is the most unusual and flavorful I have tasted ever. The fried chicken at Stampede is pretty remarkable, with its oozing honey pot center, but this is much different. The chicken is first smoked, then fried. If I was some sort of spiritual speaker I would take this opportunity to lean down in front of you and repeat, “smoked… then fried!” Can I get an amen? Continue reading
Filed under Ali Baba, Steven Doyle
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
Learn how to grill two of summers most popular proteins, Brisket and Beer Can Chicken, with The Ranch at Las Colinas’ Chef de Cuisine Mark Daverio on June 27 at 4:30. Explore summer grilling Texas-style as The Ranch serves up complimentary light bites, live music from Bubba Wesley, a raffle for two tickets to a whiskey pairing dinner in September, and recipes for you to share with your family for Fourth of July.
The event is FREE to attend. Call to make your reservation at (972) 506-7262.
Filed under Crave, Steven Doyle
