BY ELIZABETH UCLÉS
Haystack Burgers & Barley owners Jenny and Kevin Galvan said the following components make up the perfect burger.
Kevin and Jenny Galvan, center, are the owners of Haystack Burgers & Barley with support from their three daughters, from left, Kallie, Lindsey and Anna Kate. (Photos courtesy Haystack Burgers & Barley)
SOURCE: HAYSTACK BURGERS & BARLEY COMMUNITY IMPACT NEWSPAPER
Haystack Burgers &Barley Longtime locals bring burgers with ‘Tex-Mex air’ to Richardson Heights A fter years of running Tex-Mex restaurants, husband-wife team Kevin and Jenny Galvan broke into the burger business. “It’s simple, and everyone loves burgers,” Jenny said of the couple’s decision. appetizers, desserts—a fully rounded menu.” The Haystack Salad, which comes with chicken tenders, avocado and bacon, is a customer favorite, Kevin said. When it comes to burgers, popular options include the name- sake Haystack Burger as well as the Avocado Ranch Burger.
Since Haystack opened, there has been an increase in hip, chef-driven eateries in Richardson Heights Shopping Center, where the restau- rant is located, Jenny said. “We kind of feel like we played just a small part in that,” she said. “We were the rst, and we were successful, and people saw that.” The pandemic has been “very humbling” for the Richard- son-based business, Jenny said, as residents have shown up and supported Haystack through dicult times. “It wasn’t just [that] they were supporting Haystack; they were supporting us and our family, and they were supporting our employ- ees that they know,” she said.
Haystack Burgers &Barley 100 S. Central Expressway, Ste. 17, Richardson 972-479-9424 www.haystackburgers.com Hours: Sun.-Thu. 10:30 a.m.-9 p.m., Fri.-Sat. 10:30 a.m.-10 p.m. The restaurant’s owners said they pride themselves on quality appetizers, such as the fried pickles.
In 2013, the Galvans opened the rst Haystack Burgers & Barley in Richardson, the city where they have lived for the past 20 years. Seven years later, the fast-casual restaurant has three other locations. However, the couple did not want Haystack to be known solely for its fresh, quality burgers, they said. “We know that you can’t eat a burger every day,” Kevin said. “So we focused on sandwiches, salads,
Burgers are lightly seasoned with salt and pepper and grilled to order, the Galvans said, and buns are brought in fresh daily from Signature Baking Company in Dallas. The restaurant’s spicy ketchup is also made in-house. “Since we have a Tex-Mex back- ground, everything has just a little bit of a spice to it, or a Tex-Mex air,” Kevin said.
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RICHARDSON EDITION • OCTOBER 2020
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