Haywire occupies a three-level space in The Domain built to look like a Texas ranch house dropped into an outdoor shopping center, with steer horns and cowhide covering the dining rooms and giant ice cubes stamped with the state outline showing up in the drinks. Frozen Texas teas are a house staple.
The kitchen describes itself as farm-to-fork, sourcing its menu from Texas producers and pairing steakhouse staples with dishes like elk tacos and Gulf shrimp — food built to read as hearty and refined at once.
Regulars point to attentive service and a fun, casual room that works well for celebrations, and Austin Food Magazine has included Haywire in its restaurant coverage.
The kitchen describes itself as farm-to-fork, sourcing its menu from Texas producers and pairing steakhouse staples with dishes like elk tacos and Gulf shrimp — food built to read as hearty and refined at once.
Regulars point to attentive service and a fun, casual room that works well for celebrations, and Austin Food Magazine has included Haywire in its restaurant coverage.