Goldee's and Barbs Go North

2 Michelin-recognized pitmasters cooking up Texas barbecue joint in NYC

Kirbee's will stay true to the menus at the two barbecue joints that came before it. (Pictured: A tray at Goldee's Bar-B-Q)

Photo by Will Milne

Two important restaurants in the Texas barbecue scene have spawned a new project in a less-expected locale: New York City. Barbs B Q owner Chuck Charnichart and former Goldee's Bar-B-Q partner Jonny White will open Kirbee's, a restaurant combining classic dishes from both of its progenitors, at 55 McGuinness Blvd. South in Greenpoint (a neighborhood in Brooklyn) in about four to five months, White says.

Both White and Charnichart have led two of Texas's most well-regarded barbecue joints. Located in Fort Worth, Goldee's ranked No. 1 on Texas Monthly's list of the state's 50 best barbecue restaurants in 2021 and ranked No. 3 on the 2025 list. Charnichart, who worked at Goldee's, opened Barbs B Q in Lockhart in 2023. Earlier this week, Barbs earned an impressive three-star review in the New York Times. Both restaurants hold Bib Gourmand designations in the Michelin Guide.

Eater New York broke the news on February 24, and White caught CultureMap up with some additional written details.

As Eater points out, Charnichart brings creative dishes from her Lockhart restaurant like pork ribs with lime zest, Mexican-spiced brisket, and the famous "green spaghett" made with poblanos and cilantro. White brings lauded barbecue from Fort Worth that's more fit for purists, including smoked turkey, brisket, and classic sides.

For many, Barbs B Q represents the Texas barbecue vanguard. Now New Yorkers will be in on it, too.Photo by Bryce Gilbertson

White further tells CultureMap that the menu will probably be organized into plates and trays so that guests can sample one barbecue joint or the other.

White has been in New York for seven months after selling his shares of Goldee's. He's secured a building and is working with contractors to convert it for barbecue greatness. The two pitmasters will get to work together physically soon — although White doesn't spill the beans about whether Charnichart plans to move there or just visit.

Kirbee's exterior New York Kirbee's will take over this cheerful space.Photo by Jonny White

"Chuck is one of my best friends and an amazing chef," White says. "I’m super excited for us to be working together again and we are excited to be in New York!"

One of the adjustments the duo had to make to thrive in the Big Apple is to make do with a smaller smoker setup. Instead of traditional offset smokers — the large barrels Texas foodies are used to seeing out back at their favorite barbecue joints — Kirbee's will use smoker ovens. White confirms the decision was about space, but he's hopeful the more consistent cooking process will actually be better than the Texas norm. "I think it will be interesting for people to compare," he says.

The real question for barbecue-lovers who are in it for the culture: How will New Yorkers deal with the lines?

"I think they’re used to long lines and being served to order because of Katz," White says, referring to Katz's Delicatessen, an ultra-famous New York deli since 1888 that's known for its gigantic pastrami sandwiches. But if it's not the brisket that transports Yankees to the Southwest, the Texas pitmaster looks forward to introducing them to Waco's own Big Red.

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need a hand?

Growing Houston sushi chain rolls into new Galleria-area development

Courtesy of Handies Douzo

Handies Douzo will brings its hand rolls to Uptown later this year.

A growing Houston hand roll restaurant has signed on to a new Galleria-area development. Handies Douzo is the fourth restaurant announced for Central Park Post Oak.

Opened in late 2019, Handies is known for wrapping its rolls in crispy seaweed that gives each bite a distinct crunch. The well-executed dishes and affordable prices helped Handies earn a nomination for Neighborhood Restaurant of the Year in the 2026 CultureMap Tastemaker Awards.

On track to open later this year, the Uptown location will be Handies Douzo’s fourth, joining its original in the Heights as well as restaurants in Montrose and Spring Branch. Like those siblings, it will serve Handies’ familiar menu of hand rolls (temaki), crudos, and sashimi that’s overseen by founding chefs and co-owners Daniel Lee and Patrick Pham.

Duckstache, the hospitality group behind Handies, is working with Houston’s Gin Design Group on the interior. Expect a slightly more upscale look than the restaurant’s other locations, with details such as matte black finishes and dark terrazzo to complement the 26-seat counter.

“We’re really intentional about the neighborhoods we choose and where we think Handies Douzo will feel like a natural fit,” Lee said in a statement. “Houston diners know what they like, and Uptown is such a vibrant, fast-growing area. Central Park Post Oak felt like the right match for our handroll experience and the way people in Houston live, work, and dine.”

Handies is the fourth restaurant that’s announced its plans to open at Central Park Post Oak. The others are:

Buck & Rider, an Arizona-based seafood restaurant known for its oyster bar and lively brunch
The Henry, the “ultimate neighborhood restaurant” from Flower Child owner Fox Restaurant Concepts
Sparrow Italia, an Italian steakhouse from Toca Madera owner Noble 33.

Announced last year, Central Park Post Oak will consist of three buildings with a combined 1.2 million square feet of office space separated by a three-acre lawn. Houston-based real estate development firm Midway, working with real estate investment firms 3Edgewood and Parkway, is developing the property. Construction is expected to be completed in the fall of 2026 with the restaurants openings to follow.

“Handies Douzo represents the kind of thoughtful, chef-driven hospitality we want at the heart of Central Park Post Oak,” Midway vice president Clayton Freels said. “Patrick, Daniel, and the Duckstache team have built a loyal following across Houston, and we are thrilled to help them extend that experience to Uptown in a way that feels authentic to both the brand and the neighborhood.”

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