The restaurant is catering to diners who want to eat intentionally and indulge wisely
February 7, 2025
Diners will now know the exact protein, fat, carbs, and calories in their burgers, fries, and salads. Photo: Estave Creative
In 2018, the Food and Drug Administration mandated that restaurant chains with 20 or more units must include calorie counts on their menus. There is no such requirement for smaller operations, and even the big chains don’t have to disclose macronutrients —carbohydrates, fat, and protein — unless requested. And yet, Dallas-based HG Sply Co., a concept with four units, recently unveiled its new menu, touting transparent calorie and macro counts, plus a focus on cleaner, healthier ingredients.
This change was born from a scary health diagnosis delivered to Sameer Patel, partner and co-CEO of HG Sply Co.’s parent company, UNCO.
“My lymphoma diagnosis in early 2024 was a complete shock — I was young, healthy, and thought I was doing everything right,” said Patel. During treatment, HG Sply Co.’s food became his go-to, but he found himself relying on a small handful of nutritious items. That experience inspired the team to reimagine the menu so that every dish could be ordered with confidence.
To make it happen, the UNCO team partnered with nutrition students at Texas Women’s University and enlisted its vendors and ranchers to focus on thoughtfully selected, sustainably sourced ingredients. As a result, HG Sply Co. tweaked nearly its entire menu, prioritizing high-quality proteins, while eliminating seed oils, which might promote inflammation, and minimizing added sugars.
One example of the menu evolution is the kale Caesar salad. The original dressing was made with eggs and canola oil, but the new version features Greek yogurt, cage-free eggs, and avocado oil. In total, the new salad clocks in at 29 fewer grams of fat and nearly 250 fewer calories.
Another big change is seen in the French fries. It’s common for fries to be cooked in oil at low temperatures, cooled, and then fried again at high heat before serving, a process that tends to soak up oil. HG’s fries, however, are first water-blanched and then steamed in a combi oven. When they are fried, the retained moisture in the potato forms a protective barrier, so the oil stays on the surface, creating a lighter, crispier fry.
Cocktails only use natural sweeteners, and many now have fewer than 120 calories. Photo: Estave Creative
Similar changes and ingredient swaps are all over the new menu, including burgers, tacos, salads, and even the cocktails. The HG bar has always made drinks with fresh juice, but now its arsenal of sweeteners is limited to turbinado, local raw honey, and organic agave syrup. The beverage menu also highlights a selection of cocktails, beers, and wines that fall under 120 calories.
Patel acknowledges that there’s always more work to do, but said “HG now fully embodies our belief that food should fuel your life, not just fill you up.”
The ethos is part of what HG Sply Co. founder Elias Pope calls “indulging wisely.” The restaurant wants to prove that diners can enjoy great food without compromising their lifestyles. For some, that means counting macros.
Intentional eating is nothing new, and many restaurants already cater to diners who abide by vegan, gluten-free, and other diets. But this change comes at a time when there’s particular interest in certain eating plans, including those that champion protein and avoid seed oils.
Of course, most restauranteurs and social media stars aren’t doctors, and science finds more fault with overly processed foods than actual seed oils, for example. But transparent menus at least allow patrons to make informed choices. Just be sure to take it all with a grain of salt — provided you’re not on a low-sodium diet.
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