Fort Worth’s favorite beignets find permanent home on buzzy South Main
A popular Fort Worth food truck known for its sumptuous New Orleans-style fritters makes the leap to a stationary location: Dusty biscuit fritters opens at The 4 Eleven, a boutique mall located in a 1920s warehouse at 411 South Main St. in the emerging South Main area.
The new Beignet-Ery will take the place recently vacated by Alchemy Pops. Dusty owner Trey Smith, who works with an Airstream trailer parked just yards from the restaurant, is hoping to open by December.
In the meantime, he’ll continue to work out of the airflow until the store opens.
Since launching his concept in 2019, Smith has made a name for himself in Fort Worth foodie circles for creative and whimsical fritters in sweet and savory flavors such as maple bacon, sausage and sauce, and cherry cheesecake. He also serves traditional beignets – as dusted with powdered sugar in New Orleans – and cafe au lait, a French coffee drink made from hot milk.
Smith plans to introduce an extended menu for stationary retail.
“We’re still figuring out our kitchen area and what we can do,” he says. “But I hope I can add a monthly beignet special that is made from seasonal produce. We can also offer many of the dishes that we just managed to make as specials, like our gumbo.”
Another addition is the Dusty Cristo sandwich, Smith’s version of a Monte Cristo, with ham, turkey, Swiss cheese, bacon and strawberry-jalapeno jam, but on fritters instead of bread. “It’s probably one of our favorite products, but I haven’t always gotten to work with a food truck,” he says.
With less than 1,000 square meters of space, the new location will primarily be used for takeout, at least until the COVID restrictions are relaxed.
Prior to starting his Beignet business, Smith was a teacher at the Crowley ISD for nearly 10 years. He inherited his love of cooking from his mother, who cooked a lot of Southern and Cajun food, but it was the year he was studying at New Orleans Baptist Theological Seminary that he discovered beignets. “It was one of the best first bites I’ve ever had,” he says.