North Texas Daily

Joshua Knopp / News Editor

Last week, Fry Street pizza restaurant Crooked Crust expanded its hours. Instead of opening at 11 a.m., it’s now opening at 7:30 a.m.

This change in hours is accompanied by an all-new breakfast menu.

The menu additions include eggs and cheddar cheese as toppings, and tater tots and sandwiches as new topping carriers, as well as hot and cold coffee. The new additions will be available all day.

Store worker Rey Cook said the eggs were pre-fried, chopped up and put on the pizza like other toppings.

Cook said due to poor advertising the store was preventing big sales, though everyone seems to like the eggs.

“I guess the owners just wanted to try and get in on the breakfast thing,” Cook said. “Honestly, I don’t think we’re selling too many breakfasts. That [a posting in the window] is the only advertisements we’ve had, other than Facebook.”

Employee Brandon Christwell agreed, but he said once word does get around, Crooked Crust will have a distinct advantage – the only other restaurant in the Fry area open in the morning hours is Jack-In-The-Box.

“I think this does directly cater to college kids because I couldn’t see really anyone else coming in,” he said. “We would be the only hot breakfast except for, like, Jack-In-The-Box, and it’s a huge difference in quality of food.”

As part of the change, the store had to remodel Sunday night to take down old menus. It has replaced the old menus with chalkboards that employee and UNT art student Willie Johnson is working on.

Johnson didn’t know he wanted to be an artist until two months before graduating high school, but has since been to graffiti school and always came back to lettering as his primary passion in art.

“I hate when people just choose to study something because they’re afraid to fail at something else,” he said. “I feel like I always come back to letters because once you get a handle on it, you can branch out and explore.”

Featured Image: Crooked Crust offers a breakfast pizza which includes cheddar cheese and eggs. Photo by Joshua Knopp – News Editor