Secret Agent BBQ has traded in its fully mobile life for a fixed address, quietly opening its first brick-and-mortar storefront in Richardson last Thursday. The pitmaster’s long-running food-truck and catering operation now works out of a compact to-go counter at 1980 Nantucket Dr. #103, serving slow-smoked Texas-style meats, made-from-scratch sides and its signature brisket mac and cheese. For regulars who used to chase the truck around DFW, pickup is suddenly a lot more predictable.
According to Community Impact, founder Ian Fleming has been working the Dallas-Fort Worth circuit for years, building a following through food-truck service and catered events. The outlet notes that Fleming’s Brisket Mac and Cheese has been a crowd favorite at pop-ups and gatherings, and it includes the new Richardson address and recent storefront debut in a local dining roundup.
Menu highlights
On its website, Secret Agent BBQ lists brisket, ribs, pulled pork, turkey breast and sausage among its smoked meats, backed up by sides such as mac and cheese, cheesy potatoes and green beans. The site leans hard on the Brisket Mac and Cheese as the signature item and lays out catering packages along with a daily food-truck calendar. It also notes that the counter runs on a limited schedule and may shut down early once the day’s meat sells out.
Where to find it
The new storefront occupies a small retail suite at 1980 Nantucket Dr. #103 in Richardson, with the opening recorded last Thursday, Community Impact reports. That address places Secret Agent BBQ in a busy North Texas service corridor dotted with fast-casual spots. Diners should expect a straightforward pickup-counter setup rather than full table service.
From truck to counter
The shift to a fixed to-go counter comes after years of event work and catering that helped Secret Agent BBQ build its reputation. A vendor profile on Food Truck Connector lists Ian Fleming as the pitmaster behind the brand and details the company’s history of pop-ups and catering gigs. Turning that mobile momentum into a permanent takeout operation is a familiar next step for successful food trucks around the region.
For now, the Richardson counter is focused on walk-up to-go orders and catering pickups, with customers encouraged to check the daily menu and the truck calendar online before heading over. The business’s website has the latest hours and contact details. Those who have tracked the truck before can expect to see familiar favorites like the brisket mac and cheese show up on the rotating counter menu when service is running.
