Courtesy of DBA
Each barbecue and tacos are common consolation meals within the South, and Georgia is not any exception, however you do not typically see them collectively. Now open in Clarkston (4540 East Ponce de Leon Avenue), DBA Tacos and BBQ is precisely what the title suggests. Managing associate Matt Coggin is serving up barbecue sandwiches and platters with easy sides like inexperienced beans and mac ‘n’ cheese, in addition to road tacos that use the identical meats however are served on corn and flour tortillas with onions and cilantro. Additionally, there are chips, queso and guac.
“Tacos are often called enjoyable. Take into consideration Taco Tuesday. No barbecue on Wednesday!” “Tacos convey extra enjoyable and permit folks to attempt various things,” says Coggin.
The two,600-square-foot area has a historical past of housing twin ideas—it was as soon as a mix Taco Bell and KFC—however DBA is a restaurant. “We’re in a position to make use of most of our barbecue meats—smoked for rooster tinga tacos, pulled rooster and moist ends of brisket, and a few prime rounds for barbacoa tacos,” he provides. Different tacos embody pork al pastor, pork pibil, brisket and a rotating vegetarian possibility. Widespread DBA meats are additionally out there as tacos with coleslaw and barbecue sauce.
Courtesy of DBA
Coggin opened the unique DBA Barbecue in Virginia-Highland 15 years in the past and determined to not renew his lease in February. A smaller location on Roswell Street close to Chastain Park focuses solely on barbecue.
“We now have been doing the identical factor for years. I wished one thing new, so I did not trouble,” he explains. “The pandemic made me notice that I like fast-casual and never simply full-service.”
For instance, DBA Tacos and BBQ doesn’t have wait workers. Patrons order on the counter, on the six-seat bar and shortly by way of a walk-up window. A drive-thru can be added subsequent month and a patio within the spring. Those that want to dine in will discover the straightforward, clean-looking decor with earth tones and blue components. In two weeks, it’ll start serving alcohol, with a streamlined menu of beer, onerous seltzer, canned cocktails and margaritas.
“I believe it is a very scalable idea,” Coggin stated.
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