The smoke signals are in, and three pit masters at Goldee's have been named to this exclusive list of rising stars in American cuisine.
The smoke signals are in, and three pit masters at Goldee's have been named to this exclusive list of rising stars in American cuisine.},{ "name":"Editor Picks", "component":"17105533", "insertPoint":"4", "requiredCountToDisplay":"1", "watchElement":".
The selection of Best New Chefs starts by following leads from Best New Chef alumni, food writers, cookbook authors and other culinary dignitaries.editors and writers then scout the country and dine at hundreds of restaurants, where they assess the food, people, space and restaurant community.explains, after school they headed to Austin to work and learn from the best, splitting time at Franklin Barbecue, Valentina’s, La Barbecue, Micklethwait and Banger's Sausage House and Beer Garden.
They learned everything they could, made feasts on their days off and saved enough money to open Goldee's in Fort Worth in 2020. From the article, the goal at Goldee's, according to White, is"no weak spots on the tray." Each day before opening — which they only do on Fridays, Saturdays and Sundays — the three sit down together, each with a tray of food. Weak links are tossed. Over-salted slaw? Bye-bye.
Goldee's has become known for its inventive offerings. Post-oak-kissed brisket creates uncommon allies with offerings like the Texas Thai Lullaby, a brisket sandwich with Thai-inspired flavors, and a Lao sausage made in-house, served with sticky rice and jeow som. Sides like cole slaw and potato salad are what you'd expect at a barbecue spot, but nuanced and elevated. The house-baked bread is worth the wait alone.
The article is a great read about how three school friends are finding great success in a challenging market, with smoky nuggets of advice for budding restaurateurs .has been defined as the free, independent voice of Dallas — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.. She started working as a freelance writer in 2013 and became editor in 2021.
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