McKinney April 2022

DINING FEATURE

BY YVONNE BROWN

SANDWICHES TO TRY

TheWagyu roast beef sandwich ($12) ismade with beer cheese, pickles, honeymustard slawandmustard aioli.

COURTESY MALLORI HANES

The hickory-smoked ham sandwich ($10.50) is served with cheddar, jalapeno peach jelly and jalapeno cheddar.

From left, Tyler, Mallori, Trevor and Mason Hanes are the family faces of Patina Green Home and Market.

COURTESY MELINDA ORTLEY

Patina GreenHome andMarket McKinney restaurant owners focus on family, supporting local business P atina Green Home and Mar- ket has been a staple eatery and retail store in historic a dream come true,” Mallori said. The twins originally owned a food truck, but when the opportunity arose to invest in the restaurant, it

The roasted turkey breast sandwich ($11) is made with pesto aioli, romaine, pickled onions and Caesar dressing.

rotated, often based on and inspired by seasonal product options. One of Patina Green’s sandwiches, the ham sandwich, was voted Best in Texas by the Food Network. On the retail side, the family enjoys supporting local entrepre- neurs. For example, a woman in Dallas supplies the collection of handmade soaps and candles. Another woman provides a prod- uct called Mixies, a basic cocktail infusion kit. Future plans include a patio makeover to provide more seating. “[We] are constantly changing the menu and product lines to evolve with the seasons while embracing a passion to support local and make delicious food,” Mallori said.

COURTESY MELINDA ORTLEY

PatinaGreenHome andMarket 116 N. Tennessee St., Ste. 102 972-548-9141 www.patinagreenhomeandmarket.com Hours: Tue.-Sat. 11 a.m-5 p.m., Sun.-Mon. closed

downtown McKinney for 12 years. The business was taken over by the Hanes family in February 2020. Mallori Hanes and her twin brothers, Tyler and Trevor, now run Patina Green with some help from the youngest sibling, Mason. The Hanes siblings grew up in McKinney and the three older siblings graduated fromMcKinney Boyd High School. Trevor and Tyler attended culinary school while Mallori graduated from The Univer- sity of Oklahoma with a major in entrepreneurship. “We always dreamed of owning a business in this city, and now it’s like

made sense as the next step. Mallori handles all the front- of-house retail side, sourcing and working with local suppliers across North Texas. “I enjoy being the creative outlet in the business, [and] meeting suppliers and our customers, while immersing myself in the commu- nity,” she said. “As qualied chefs, my brothers are super creative in the kitchen and run the food menu and produce requirements.” While the sandwich menu includes staples of ham, turkey and roast beef, the added ingredients are

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MCKINNEY EDITION • APRIL 2022