Haywire
Texas Bold Meets Bordeaux, No Apologies
Dallas · Dallas · Steak House · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at Haywire arrives with the confidence of a steakhouse that knows exactly who it is — big Cabs, serious Bordeaux, and a Texas section that isn't just there for the locals. Sommelier Turner McLeod has clearly put real thought into this, and the Wine Spectator Best of Award of Excellence since 2022 isn't a vanity plaque here. This is a list that means business.
Selection Deep Dive
The 250-350 bottle list leans hard into California and France, which is exactly what you want when there's a dry-aged ribeye in front of you. You'll find the crowd-pleasers — Caymus, Silver Oak, Opus One — but the list earns its keep with deeper cuts like Shafer Hillside Select, Paul Hobbs, and Screaming Eagle in the library section for those ready to spend. The French side holds its own with Chateau Margaux and Chateau Lynch-Bages anchoring a respectable Bordeaux program, while Italy checks in via Sassicaia and Antinori Tignanello. The real surprise is the Texas section: Becker Vineyards and Pedernales Cellars signal that McLeod is paying attention to what's happening in the Hill Country, not just importing prestige.
By the Glass
With 20-35 options by the glass, Haywire is doing more than the standard steakhouse pour-three-Cabs routine. The range suggests you can move from an aperitif white through to a serious red without committing to a full bottle, which is a genuine service to the solo diner or the table that can't agree. We'd love to see more rotation and a formal glass program spotlight, but what's here is well above average for the format.
Becker Vineyards Cabernet Sauvignon — $50
Texas Cabernet at a steakhouse in Dallas is a no-brainer narrative, and Becker delivers a genuinely food-friendly bottle that likely sits at the lower end of the price range. Supporting a Hill Country producer in this context feels right, and it drinks well above its station.
Pedernales Cellars
Most tables at a place like Haywire are going straight for California or France, which means the Pedernales Cellars selection gets passed over constantly. That's a mistake. Texas wine has earned its place on serious lists, and McLeod wouldn't have included it otherwise — trust the sommelier on this one.
Caymus Vineyards Cabernet Sauvignon
Look, Caymus is fine. But it's also on every steakhouse list in America, it's marked up heavily everywhere, and you can drink it at home any night of the week. You're at a restaurant with Shafer Hillside Select and Screaming Eagle on the library list — use this menu for something you actually can't get at your corner wine shop.
Antinori Tignanello + Dry-aged ribeye
Tignanello's Sangiovese-Cabernet blend brings enough acidity to cut through the fat on a dry-aged ribeye while the Cabernet backbone holds up to that deep, funky beef character. It's a slightly unexpected move on a Texas steakhouse menu, which is exactly why it works.
🔥 The Bottom Line
Haywire is the real deal — a Texas steakhouse that respects wine enough to hire a proper sommelier, stock a library, and champion local producers without making it a gimmick. The markup is the only reason it doesn't lap the field entirely, but for a big night out in Dallas, you'd be hard-pressed to find a better wine experience attached to a steak.
Comments
Get the Weekly Wingman
One wine list review, one adventure pick, one quick tip, and a personal note. Every week. Under 500 words.