In the Dallas suburb of Plano, Texas, Haywire has a distinct Texan flair but offers a globe-spanning wine list. It opened in 2017 as the sister restaurant to the Ranch at Las Colinas, a fellow Wine Spectator Restaurant Award winner, which features the same menu. That includes chef Skyler Gauthier’s Tex-Mex and Southern dishes like elk tacos, chicken-fried steak and a 32-ounce tomahawk Wagyu ribeye.
The three-story venue offers a range of experiences through several distinct spaces, from the main dining room to the wine and whisky rooms to the rooftop patio. With a bar on each floor, there’s an obvious beverage focus. Those selections are managed by wine director and vice president of operations Judd Fruia, including the wine program that held an Award of Excellence until it was upgraded to Best of Award of Excellence in 2020. The list’s 430 selections comprise an abundance of bold reds from Napa Valley with noted selections from France. Local bottlings from Texas and Old World white wines help to round out the list. Haywire also hosts wine tastings and dinners so guests can further explore the expansive selection; a recent theme, “Judgement of Texas,” explored local wines and their Old World counterparts.
Now that Haywire is back open for indoor dining after a temporary, COVID-related closure, the team has plans to open a second location in Dallas this June.