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It was supposed to be a quiet, easy-going soft opening where owners Travis and Emma Heim could train their staff while serving up their much-anticipated barbecue. Instead, the allure of bacon burnt ends quickly drew a thick crowd of eager diners.
On Facebook, owner Travis Heim posted a photo of a butcher paper sign announcing that the restaurant would serve barbecue starting at 11 a.m. until the kitchen ran out of meat. “Please be patient with staff,” reads the sign. “We are still training!”
Escape Hatch Dallas’ Mike Hiller trekked to Fort Worth to scope out the new spot, and quickly found that a line had wrapped around the building by the time the clock struck noon. Not surprising when you consider that Fort Worth barbecue enthusiasts have been waiting since April for Heim’s brick-and-mortar home to arrive.
If you don’t make it to Heim’s new location before the brisket is gone, take comfort in the fact that you can watch the Rangers game – maybe Rougie will punch someone to celebrate! – at the bar until 10 p.m.
Otherwise, you’ll have to wait until the official grand opening on Saturday, August 6.
