FORT WORTH
Six months after Derek Allan turned the local craft barbecue scene upside down, he now starts selling brisket at 7 a.m.
Instead of forcing customers into long lines like other restaurants, Derek Allan’s Texas Barbecue opens early to welcome patrons to 1116 Eighth Ave., whether they’re coming for morning tacos and kolaches or for lunch plates.
The new breakfast tacos may be some of the city’s best. From 7 a.m. to 10:30, Allan’s serves pulled pork tacos with a jalapeno jam, egg and cheese, or other kinds like sausage-egg-and-cheese or brisket-egg-and-cheese.
Allan also serves brisket or pork kolaches with pepper jack. (Yes, technically that’s called klobásníky.)
For the diehard, there’s a brisket-and-eggs plate with toast. And on Friday and Saturday nights, come back for dinner.
“Brisket is one of my favorite meals,” Allan said.
“Nothng’s better than brisket with eggs.”
The breakfast menu rounds out Allan’s restaurant, and also makes going there a little easier. Instead of lining up outside, you can wait inside with coffee until the lunch items are ready.
“We’ve made so many friends here, and they’ve all asked us to be open in the mornings,” Allan said.
Derek Allan’s has also added dinner Fridays and Saturdays along with brisket burnt ends.
The restaurant is open from 7 a.m. for breakfast and lunch Tuesday through Thursday, breakfast through dinner Friday and Saturdays. It’s closed Sundays and Mondays.
Derek Allan’s is one of several genuine small-batch craft barbecue restaurants on the south side, including Panther City BBQ and Smoke-A-Holics.. But only Derek Allan’s is open Tuesdays.
(Heim BBQ started small, but has outgrown the “craft” label.)
Derek Allan’s is at on Eighth Avenue south of West Rosedale Street between Cook Children’s and Baylor All Saints hospitals; 817-238-3840, derekallansbbq.com.
