A barbecue joint with a famously long line just got a MICHELIN Star. The MICHELIN Guide announced its 2026 Texas selection today, and Goldee\u2019s Bar-B\u2022Q in Fort Worth was promoted to One MICHELIN Star, a short drive from Dallas.<\/p>\n
Two Austin restaurants joined it among the newly starred. Fabrik was promoted to One Star, and Kappo Kappo enters the selection with One Star. The guide also named six new Bib Gourmand restaurants, which recognize great food at great value, and added 16 new recommended restaurants. The full Texas selection now includes 149 restaurants covering 30 cuisine types.<\/p>\n
\u201cThis year marks another standout year for Texas with three new MICHELIN Stars being awarded,\u201d said Gwendal Poullennec, International Director of the MICHELIN Guide. He said anonymous inspectors have watched Texas culinary talent \u201cflourish and continue to push boundaries\u201d over the past three years.<\/p>\n
Goldee\u2019s Bar-B\u2022Q (Fort Worth, barbecue) <\/p>\n
Inspectors call it the name on the lips of every barbecue aficionado seeking great brisket in the Fort Worth area. It opens only a few days a week, from late morning until afternoon, and the guide says the hours-long wait in the Texas sun is worth it. <\/p>\n
The Black Angus brisket is cooked low and slow over local post oak. Inspectors also praised the juicy turkey, the jalape\u00f1o-cheddar sausage with pockets of Tillamook cheese, the old-school potato salad, the brisket-studded beans and the banana pudding with house-made vanilla wafer crumbles.<\/p>\n
Fabrik (Austin, vegan)<\/p>\n
Chef Je Wallerstein and her husband Silas recently moved the restaurant to Tarrytown. The menu is entirely plant-based and draws on a wide network of Texas farms, with mushrooms, beets and corn as the main events. Inspectors recommend the biodynamic wine pairing, which they describe as fairly priced, like the tasting menu itself.<\/p>\n
Kappo Kappo (Austin, Japanese)<\/p>\n
Twin brothers Haru and Gohei, born in Paris to Japanese parents, run this French-Japanese restaurant inside the Austin Proper Hotel. The meal opens with a goug\u00e8re filled with creamy nori emulsion and topped with A5 wagyu and toro tartare plus Ostera caviar. It ends with a bento box that includes a Texas grapefruit terrine.<\/p>\n
Inspectors added six Bib Gourmand restaurants this year, including Dallas\u2019 Resident Taqueria at 9661 Audelia Rd., #112. <\/p>\n
The MICHELIN Guide\u2019s Texas\u2019 2026 Recommended restaurants added the following in the DFW area: <\/p>\n
Fond at 1601 Elm St., Ste. 110 <\/p>\n
MABO at 6109 Berkshire Ln., Ste. B<\/p>\n
Oloyo at 4422 Gaston Ave.<\/p>\n
Jashan at 7401 Lone Star Dr. Ste. B 120 in Plano<\/p>\n
The hotel selection for Texas includes the Bowie House, Auberge Collection (Two MICHELIN Keys), Hotel ZaZa Dallas (One MICHELIN Key) and the Thompson San Antonio. Each hotel can be booked directly through the MICHELIN Guide website and app.<\/p>\n
The MICHELIN Guide has covered Texas since 2024.<\/p>\n","protected":false},"excerpt":{"rendered":"
A barbecue joint with a famously long line just got a MICHELIN Star. The MICHELIN Guide announced its 2026 Texas selection today, and Goldee\u2019s Bar-B\u2022Q in Fort Worth was promoted to One MICHELIN Star, a short drive from Dallas. Two Austin restaurants joined it among the newly starred. Fabrik was promoted to One Star, and<\/p>\n","protected":false},"author":2,"featured_media":49348,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[530,15528,176,220],"class_list":["post-49347","post","type-post","status-publish","format-standard","has-post-thumbnail","category-texas","tag-barbecue","tag-pressarticle","tag-texas","tag-texas-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117420640372362309","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/49347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=49347"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/49347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/49348"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=49347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=49347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=49347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}