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    Sneak Peek at Brookstreet Bar-B-Que

    Montrose barbecue joint in gorgeous stone home sets opening date

    Eric Sandler
    Jun 15, 2016 | 10:05 am

    For all its well-earned acclaimed as Houston's top dining neighborhood, Montrose — home to both cutting edge cuisine thanks to places like Underbelly and Pax Americana as well as more casual options like Paulie's and The Burger Joint (etc., etc., etc.) — lacks a legitimate, Central Texas-style barbecue joint. Thankfully, that situation will improve considerably next week.

     

     Brookstreet Bar-B-Que owner Jamil Musa and his partner Lutfi Rukab will open the eagerly anticipated Montrose location of their popular local mini-chain on June 22. Located in a gorgeous limestone home on Montrose Boulevard just north of Westheimer, the intimate, 1,000-square foot space has only limited interior seating, but the restaurant has added an outdoor deck for additional seating and a drive-thru line to serve to-go customers.

     

    Pitmaster Farris Dabis will serve all the staples of Texas barbecue, including beef brisket, pork ribs, and two kinds of sausage (regular and jalapeno), as well as pulled pork. Beef ribs will be available on Saturdays, and wagyu briskets may pop-up as an occasional special. Sandwiches will be served on Slow Dough's split-top challah hot dog buns.

     

    Musa has opted to take a purist's approach to sides by forgoing a fryer (sorry french fry fans) and sticking to potato salad, coleslaw and beans. Unlike some Brookstreet eateries, the Montrose location will not offer hamburgers.

     

    Dabis tells CultureMap that he spent "a few months" working at Austin's James Beard Award-winning Franklin Barbecue in 2014 and has been honing his skills cooking for friends and family ever since. Although he acknowledges that it's a "huge jump" to move from the offset smokers used at Franklin to the Southern Pride rotisserie at Brookstreet, Dabis says he's happy with the results he's seen so far.

     

    "I've been very impressed with the way it cooks. It makes good smoke and holds a steady temperature," he says.

     

    While the picture above certainly testifies to Dabis's skill, diners will get to decide for themselves when the restaurant opens — just in time for Pride weekend.

    A full selection of meat and sides.

    Brookstreet Barbecue Montrose
      
    Photo by Eric Sandler
    A full selection of meat and sides.
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    news/restaurants-bars

    one night only

    Award-winning NYC chefs join Houston rising star for pop-up dinner

    Eric Sandler
    Jul 10, 2025 | 4:45 pm
    Barbacana restaurant interior
    Courtesy of Barbacana
    Barbacana will host the special dinner on July 22.

    One of Houston’s rising star chefs is teaming up with two of his mentors for a one-night-only experience. New York chefs Fabián von Hauske-Valtierra and Jeremiah Stone are coming to downtown restaurant Barbacana on Tuesday, July 22 for a collaboration dinner with chef-owner Christian Hernandez.


      
     
     
     
     
     
     
    View this post on Instagram
     
     
     
     
     
     
     
     
     
     
     
     
    A post shared by Barbacana Restaurant (@barbacanahtx)


    Stone and von Hauske-Valtierra earned a Michelin star and a Food & Wine Best New Chef award for their New York City restaurant Contra. First opened in 2013, Contra served an affordable tasting menu of dishes that could change from night to night based on available ingredients. It closed in 2023. The chefs opened a new concept called Bar Contra in 2024.

    Hernandez worked at Contra as a line cook in 2016 and 2017, which is when it first earned a Michelin star. He tells CultureMap that he turned down an offer from Eleven Madison Park, then considered one of the best restaurants in America, to cook at the smaller, more innovative Contra.

    “It really shaped everything I did afterwards,” Hernandez tells CultureMap. “Their level of creativity, their confidence and comfort with what they do — we’d change the menu every couple of days. It showed me a lot of what it takes to perform on that level consistently.”

    For the collaboration dinner, Stone and von Hauske-Valtierra will prepare three dishes alongside three dishes from Hernandez and the Barbacana team. Even though the dinner is only a couple of weeks away, Hernandez hasn’t finalized the menu yet. The plan is to shop for ingredients the day before and let them dictate what’s served.

    One possibility is a dish Hernandez is testing that’s inspired by his time at Contra. It’s a tuna crudo with seasonal melson and lacto-fermented blackberry consomme.

    “Two or three elements, simple plating — as I’ve been working on this tuna dish, I’ve been thinking about them,” he says.

    Hernandez opened Barbacana in late 2024. Located near Market Square in downtown Houston, it takes inspiration from Houston’s immigrant traditions, filtered through the chef’s work at fine dining restaurants such as Oxheart, March, and Contra.

    The six-course dinner is priced at $200 with an optional, $100 wine pairings. Reservations are available on OpenTable.

    news-you-can-eatchefsdinnerbarbacana
    news/restaurants-bars

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