Plano's Haywire restaurant serves up a three-level Texas food experience

Haywire, a Texas-themed restaurant in Plano, opened its doors in 2017 as part of the Front Burner Society portfolio. The Dallas-headquartered group operates the concept to serve a diverse customer base within the Legacy West development.

Managing Partner Jamie Johnson describes the establishment as a space for both business and casual dining. Johnson stated that the venue welcomes guests in any attire, ranging from boots to stilettos. The goal is to inspire Texan sensibilities in every patron who enters the building.

Chef Skyler Gauthier leads the kitchen, where the menu blends barbecue, Mexican, and German culinary traditions. Gauthier explains that Texas cuisine requires embracing all the cultural influences embedded in the region. The restaurant aims for a food philosophy that is approachable yet distinct.

The chicken fried steak is the top-selling item for both lunch and dinner. Other popular dishes include a six-ounce petit filet, mini-elk tacos, and a steakhouse salad. However, the pork chop stands out as the favorite among the staff and chefs.

Gauthier describes the pork chop as two bones thick with a smoky, sweet, and slightly spicy flavor profile. The preparation process takes three days to complete. The meat is brined in a house chili mixture containing dried chilies and citrus. It is then rubbed with a carnitas-style seasoning before being grilled on mesquite. Finally, the chop is bagged with smoked chili butter and cooked using a sous vide method.

The restaurant sources ingredients from local vendors to support the community. Gauthier notes that Farmer Ross from Misty Moon Farms in Argyle delivers fresh lettuce directly to the front door. The kitchen also partners with Ross' Rowdy Bees for honey, which is used in the honey and herb vinaigrette. These relationships allow the restaurant to function as a part of the local supply chain.

The physical structure of Haywire consists of three distinct levels. The first floor houses a whiskey lounge. The second floor contains the main dining room, which Gauthier describes as having a modern, shabby chic vibe. The third floor features a rooftop patio with Marfa-inspired design elements. This top level offers seating and views of the Legacy Hall performance stage and surrounding shops in Legacy West.