BrisketTown Jumps on the Austin Breakfast-Taco Bandwagon
When I wrote about Dan Delaney's new BrisketTown a month ago, I hinted that the place is a kind of laboratory where menu experiments would be ongoing. At the time pies were the subject of experimentation, and now it's breakfast tacos, an Austin, TX staple that is gradually gaining adherence in New York, via such places as Williamsburg's Whirlybird.
Well, now BrisketTown is in the Tex-Mex taco business in a big way. From noon till 3 p.m. on weekdays, and weekends from 8 a.m. till 3 p.m., three different tacos are available. First in prominence, of course, is the brisket taco, made from the pit's signature long-smoked meat, plus scrambled eggs, cilantro, pickled purple onions (that's the Brooklyn touch), and chile sauce. Unless I'm mistaken, that sauce is Sriracha -- just the sort of sneaky ingredient you might find on a breakfast taco in Austin.
Not quite as good, but still well worth eating, the so-called bacon taco is made of pulled pork belly prepared in the smoker. There's also a vegetarian taco whose principal ingredient is nicely charred brussels sprouts. A nifty idea.
Coffee and a selection of pastries is also available. Tacos come, Austin style, on flour tortillas, but you can also get corn if you request it.
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