Health & wellness
BY KAREN CHANEY
Salmon Poke Tacos ($13) includes fresh salmon.
The Chopped Mediterranean ($13) includes romaine, spring mix, olives, tomato, red onions, cucumber, feta cheese, crispy chickpeas, harissa yogurt and is served with an oregano vinaigrette.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
HG SPLY CO features unique health-driven menu HG SPLY CO, a restaurant concept owned by Dal- las-based UNCO, focuses on o ering a health-driven menu, UNCO Director of Culinary Jacob Lyall said. “We make all our own sauces in house—really, everything from scratch,” Lyall said. “We’re
the location. What’s on the menu? From the brunch menu to the cocktails and all items in between, Lyall said they focus on fresh, not processed, ingredients. “For our salmon poke tacos, we use jicama torti- llas,” Lyall said. “We slice it down super thin so it’s like a tortilla then we use fresh salmon with some vegetables. It’s super fresh and light.” A popular brunch item is the egg white on toast, which uses wheat sourdough made at a local bakery. “The brunch is very health driven [with] higher protein, lower carb items,” Lyall said. “You could work out in the morning, then eat here and you don’t feel like you want to take a nap afterwards.”
Jacob Lyall is the director of culinary for UNCO.
extremely dietary friendly. We can make anything on our menu dairy free or gluten free. We have tons of vegan options.” The backstory Elias Pope and Sameer Patel own UNCO. Lyall said Pope opened the rst HG SPLY CO in Dallas in 2013. Five years later, Sameer and Pope formed UNCO. Patel owned Leela’s Wine Bar, and when UNCO opened a second HG SPLY CO in Trophy Club in 2019, the company attached a Leela’s Wine Bar to
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SH 2980, SH114 Frontage Road, Trophy Club www.hgsplyco.com/trophyclub
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