Chuck Charnichart

Career While in college Charnichart worked front of house at Franklin Barbecue.

Recognition In 2022, Texas Monthly 's taco editor Jose Ralat wrote that Barbs B Q's version of green spaghetti, which Charnichart created based on her mother's recipe, "might be the single best dish I ate all year". The restaurant was named one of the twelve best new restaurants in the U.S. by Eater in 2023. In 2023 Garden & Gun called her "arguably the top brisket cook working in Texas today". one of the best restaurants in the country by The New York Times, and was a semifinalist in the Best New Restaurant category of the James Beard Foundation Awards.