They're both likely to be spotted at HG Sply Co. And since the rooftop bar and restaurant just reimagined its menu, the odds are better than ever. Get those bingo cards out.
If you thought the already paleo-centric menu couldn't get healthier, it now lists macros and high-quality proteins and uses strictly housemade recipes that eliminate the use of seed oils. This change was brought about after Sameer Patel, UNCO CFO (HG Sply Co.'s parent company), was diagnosed with lymphoma last year. He attributes his recovery in part to clean eating.
Shifting to higher-quality proteins isn't technically revolutionary, and the macro-thing depends on who you talk to, but eliminating seed oils is a big move and one that very few restaurants in Dallas do.
Other than being cost-effective, there are many reasons why a restaurant opts for canola, sunflower, soybean or corn oil over olive or avocado: a longer shelf life, higher smoke points, neutral flavor and accessibility, to name a few.
The reinvented grilled chicken sandwich at HG Sply Co. is just as good and has 44g of protein.
Aaren Prody
So, for HG Sply Co. to put its health-obsessed customer base first, rather than profits, is a huge step for the brand, especially in this economy. Do you know the price difference between olive and canola oil? Newsflash: A lot. A gallon of canola oil goes for about $5, whereas olive oil goes for about $30.
The team also continues to make changes to the menu. Recently, they announced they're using pure beef tallow for frying and coconut oil for the veg-friendly folk.
For these changes, they had to recreate all their recipes. During the process, they partnered with graduates from Texas Women's University to recalculate macros, reduce added sugar levels, eliminate seed oils and source higher-quality ingredients.
Those changes affected 97% of the menu items, including a completely reimagined cocktail menu featuring Poppi prebiotic sodas (which just sold for $1.65 billion to Pepsi, but let's mourn that another day). Now, all the drinks are made with natural ingredients, house-made infusions, and sweeteners like honey and agave.
These subtle changes will not significantly affect the taste of the menu items or cocktails, but they will impact how you feel afterward, which is the point. All your favorites are still there, just better for you.
We squeezed in on a Friday night to try it all out, starting with the cochinita nachos, then tried the grass-fed bison ribeye and the Farmhouse Grilled Chicken Sandwich with a side of fries. Any average person or regular at the restaurant could have walked in and ordered and wouldn't get a sense any changes were made.
Our favorite were the nachos, which are usually made with Mexican pulled pork, but looking back, ours was served with grilled chicken. Either way, we enjoyed them with the layers of Jack cheese, salsa, avocado, cilantro and green onion.
HG Sply Co. runs happy hour Monday through Friday from 3-6 p.m., so go in and get a taste for their house-squeezed juices with the Froze 13 with Townes vodka, rosé, lemon, grapefruit, strawberries and white peach.
HG Sply Co., 2008 Greenville Ave., Monday - Friday, 11 a.m. - midnight; Saturday/Sunday, 10 a.m. - midnight
