Bacon austin screaming goat

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At PBnT Pizza, Burgers 'N' Tacos , the taco holds a place in the sun next to that most iconic and American of fast casual meals—the hamburger—a sure sign of how high its star has risen. Designed to have something for everyone, the restaurant gives burgers, tacos and pizzas equal billing on the menu in order to stifle those old battles over where to get lunch. Similarly, the taco section itself holds enough variety for multiple taco traditions.

Served with lettuce, tomato and shredded cheese, layer it into a crunchy taco shell and be transported straight back to taco night with the family. It may seem odd to find tacos in a place called Atlantic Beer and Oyster, but under the guidance of Chef Matt Mangone it seems like a natural fit.

Tacos hit the sweet spot for both. The traditional fish taco, served blackened or fried the former is recommended , gets its own zesty overhaul with a balance of triple citrus slaw and watermelon pico. Rounding out the menu back on the familiar side, the steak taco features chimichurri-marinated steak seared and served with pickled onions and queso palmita. Tacos provide a tasty terra nullius both familiar and exotic that leaves the diner open to new flavors.

And in addition to fast and fresh, he says, it has to be affordable for Millennials too, and easily mobile is a plus. Also, there will surprisingly be vegan options and significantly less surprisingly screenings of Kevin Bacon movies. Coming Fall Use the menu as a starting point. Pick an old classic or a new favorite, then make it your own. Choose from a stacked roster of flavors of bacon, from classic to cinnamon to mango habanero. Enjoy breakfast any time of day, including Bacon Waffles with the bacon cooked right in and build-your-own breakfast tacos.

Try adding avocado to the BLT and mix it up with hickory smoked or jalapeno bacon. Or tackle the Grind Burger, featuring a patty made from farm-raised ground beef and ground bacon. Bacon W. Like any new restaurant, Bacon has some quirks and inconsistencies to work out, but the staff appears to have made great strides helping Johnson realize his culinary vision of all things pork belly.

My family and I made our first visit for breakfast on a weekend morning, just in time to beat the hangover-recovery crowd that began to straggle in as we got our food. Where the simple, sweet waffle was topped with a tender, perfectly cooked boneless chicken breast, the unremarkable drop biscuits were smothered in a bland bacon-cream gravy that badly wanted salt.

The bready, deep-fried fritters, beautifully seasoned and generously studded with fresh corn, were an enormous hit. The accompanying bacon aioli was tasty but broke and melted rapidly; this was no great loss. The fritters stood alone without any need for sauce.