Haywire conjures the wide-open spaces of Texas with a 600-seat restaurant on three levels. Local ingredients that make their way into stone-grounds goat cheese grits, juicy fried green tomatoes, or 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.
Best Bets: Corned beef hash, brown butter pancakes, goat cheese grits, venison chili, fried green tomatoes
Skip it: Seafood campechana