Award-winning restaurant brings genuine Texas hospitality to San Antonio
Get ready, San Antonio! Haywire, the Texas-inspired restaurant celebrated for its farm-to-fork menu, elevated whiskey, and wine collections, and authentic Lone Star ambiance officially opens its doors today at 11 a.m. Guests can expect an unforgettable first day, starting at 5 p.m. guest can experience a photo opportunity with a longhorn, a live art activation, a branding iron station offering the first dinner guests a custom keepsake and a ribbon cutting with the North San Antonio Chamber.
Located at 15900 La Cantera Pkwy, Haywire’s newest location spans over 16,000 square feet and is designed to embody the spirit of Texas hospitality. From private dining spaces built for epic celebrations to an outdoor airstream trailer perfect for intimate gatherings, The new Haywire accommodates more than 400 guests and highlights local artists, including custom pieces by San Antonio artist Jonathan Shepherd.
“San Antonio’s rich history and Lone Star pride make it the perfect home for Haywire,” said Jack Gibbons, CEO of FB Society. “We’re bringing a true Texas dining experience to the city, from locally sourced dishes to one-of-a-kind spaces designed for everything from date nights to big parties. At Haywire, we’re all about creating larger-than-life experiences.”
Haywire’s menu showcases flavors from across the state with dishes like Lump Crab, a nod to the Texas Gulf Coast, and the iconic 33 oz. Tomahawk Ribeye, honoring East Texas ranchers. Tex-Mex lovers will savor bold favorites like Elk Tacos and Queso Blanco, while adventurous eaters can discover something new with Haywire’s creative farm-to-fork offerings.
The experience doesn’t stop at the plate. Haywire boasts an extensive whiskey and wine program, including Texas-made selections and global gems. Wine lovers will appreciate the dedicated wine wall and allocation room, while whiskey aficionados can dive into the impressive collection of sought-after pours.
Zach Harris, Managing Partner, and Abel Sanchez, Chef de Cuisine will bring the Haywire vision to life. With over two decades of hospitality leadership, Harris combines his industry expertise with a passion for community and local flavors. A proud San Antonio resident, Sanchez draws inspiration from his time at Brenner’s Steakhouse on the Riverwalk to create a menu steeped in Texas pride.
Haywire is an FB Society concept under the leadership of CEO Jack Gibbons, known for creating and scaling transformative brands, including Velvet Taco, Whiskey Cake, Sixty Vines, Mexican Sugar, Ida Claire, Son of A Butcher, The Ranch at Las Colinas, and The Food Hall Company. For more information, go to HaywireRestaurant.com/coming-soon.
Haywire is a Texas-inspired culinary destination known for its larger-than-life dining experiences, award-winning wine cellar, and an extensive list of highly allocated whiskeys. Haywire’s innovative farm-to-fork menu delivers a modern cowboy experience, featuring locally sourced ingredients and heritage recipes from every corner of the state. Guests are invited to embark on a culinary journey, savoring dishes that tell the story of the Lone Star State. Drawing inspiration from iconic Texas destinations, Haywire lives at the intersection of simple and sophisticated. Each location, inspired by cities such as Marfa and Luckenbach, boasts a unique style designed distinctly for its city. The restaurant has won numerous awards, including the DiRoNa Award and Top 100 Independents by Restaurant Business Magazine. For more information and to view the full menu, visit HaywireRestaurant.com.
