Kirbee’s, a new Texas-style barbecue spot, began service this week on Myrtle Avenue in Clinton Hill. The restaurant is led by pitmaster George McNally, who previously worked in Austin and brings a focus on smoked brisket and housemade sausages.
On Saturday afternoon, the dining room filled with the scent of post oak smoke. Kirbee’s menu includes classic barbecue plates, but one dish—green spaghetti, a creamy Mexican pasta with poblano peppers—has drawn early attention from diners. Sides run traditional: potato salad, baked beans, and pickles by the quart.
McNally said on opening day that he wanted to offer New Yorkers “food that reminds me of home, but with room for things I grew up eating.” The green spaghetti, a staple at his family’s gatherings, sits alongside ribs and turkey on the menu.
Kirbee’s is one of several fall debuts in the neighborhood. Nearby, Evelyn Bar & Kitchen opened its doors earlier this week. Its owner, a veteran of the Full Shilling in Lower Manhattan, has brought a pub-style menu to the new space. Both restaurants are seeing steady traffic from returning students and local residents as September routines settle in.
Outdoor seating at Kirbee’s is available until dusk. The restaurant currently operates six days a week, closing Mondays. Prices for barbecue plates start at $19.