“Goldee’s almost functions as a smoked-meat talent incubator that’s training the next generation.”
Raphael Brion
Restaurant Editor
Food & Wine
.…on one reason why the three co-founders of Goldee’s BBQ in Fort Worth made the 2024 Food & Wine Best New Chefs list, via Food & Wine.
People wait in line up to 5 hours to get into Goldee’s, a BBQ restaurant in a rough-hewn wood shack in Fort Worth. So you know something special is smokin’ up there. But now the line may get even longer—because Goldee’s three co-founders made the 2024 Food & Wine Best New Chefs list this week.
Best friends since they ran the halls of an Arlington elementary school together, Lane Milne, Jonny White, and Jalen Heard worked at some of the best BBQ joints in Texas before bootstrapping their own Fort Worth spot. They’ve drawn widespread raves for their brisket smoked on post oak up to 14 hours, their all-beef blend house sausage, their Compart Duroc pork ribs, and their homemade brioche bread (good for sopping up that leftover BBQ sauce, if you’re inclined to use any at all).
And somehow, they usually end up feeding everyone in that long line.
“We don’t push ourselves or our employees or our smokers too hard,” White told Food & Wine. “We cook the amount of food that we feel is appropriate, and right now it usually works out to where it hits the end of the line.”
Goldee’s is located at 4645 Dick Price Road in Fort Worth. Read all about it in the Food & Wine story here.
For more of who said what about all things North Texas, check out Every Last Word.
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