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Haywire

Kevin Marple

Haywire

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Haywire conjures the wide-open spaces of Texas with a 600-seat restaurant on three levels. Local ingredients make their way into stone-ground goat cheese grits, juicy fried green tomatoes, and an uncommonly good venison chile. Go for brunch, when warm pretzel kolaches, coffee cake with cinnamon butter, and a decadent stack of pancakes make you dream of the range.

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