We wrote about Jonny Butch back in May, before most people in Dallas-Fort Worth had heard his name. If you missed it, here’s the short version: Butch works the pits at Goldee’s Barbecue in Fort Worth, the place Texas Monthly has ranked number one in the state and that Food & Wine put among the best new chef programs in America in 2024. Before that, he cooked at Blue Hill at Stone Barns in New York and staged at Noma in Copenhagen. His resume reads like two careers stitched together — fine dining at the highest level, then a deliberate turn toward the oldest, most honest version of Texas barbecue he could find.
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