Two important restaurants in the Texas barbecue scene have spawned a new project in New York City. Former Goldee's Bar-B-Q partner Jonny White, of Fort Worth, and Barbs B Q owner Chuck Charnichart, of Lockhart, will open Kirbee's, a restaurant combining classic dishes from both of its progenitors, in Brooklyn.
Located at 55 McGuinness Blvd. South in the Greenpoint neighborhood, Kirbee's will open in about four to five months, White says.
Eater New York broke the news, 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 - who recently sold his stake in Goldee's - 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 says the menu likely will 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 Texas Monthly's No. 3 best barbecue joint. 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 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.
Jakes and Tacos & Avocados signs, getting cozy.Photo courtesy of MAD 
Jakes and Tacos & Avocados, coming soon to Benbrook.Photo courtesy of MAD