Golden Oak brings smoke and suds to downtown Phoenix this weekend

This Friday, Golden Oak Barbecue & Taproom will officially open in downtown Phoenix. The restaurant takes over the old Throne Brewing and Pizza Kitchen on Central Avenue, and is a collaboration between two local food and beer pros.

Dave Valencia owns the award-winning Oro Brewing and Vice Co., and Chris Figueroa served stellar smoked meats from the Valley-favorite pop-up Nicky’s Barbecue. The two hope to combine the best of both businesses in a downtown location with plenty of smoke, spice and suds. 

The concept began as a way for both businesses to expand their brands and establish themselves into the downtown Phoenix market. 

“Initially, we were looking at spots in Tempe, Scottsdale, even North Scottsdale. But as we refined what our business model was going to be, we knew that we wanted it to be a Phoenix-grounded company,” Figueroa says.

When Throne closed last fall, he reached out to the broker.

“Everything happens for a reason, and ultimately we were meant to do this downtown,” Figueroa says. 

The large space has several amenities that appealed to the team: a spacious interior, a generous (and free) parking lot and easy access to the light-rail made it impossible to pass up. 

That said, there were a few hurdles to clear for the space to become barbecue-ready. 

“We’re not a typical restaurant for the area. With the large smoker, we had to apply for outdoor cooking permits,” Figueroa notes. 

Getting their giant rotisserie smoker shipped from Ste. Genevieve, Missouri, was no small task itself, and ate into their planned late-fall starting date. 

However, the wait is over, and the seductive smell of smoked meat wafts tantalizingly over Central Avenue. 

“You get that smell, that smoke, wafting downtown? That’s the best advertising ever,” Figueroa says. 

Starting Friday, Golden Oak will serve traditional smoky favorites such as St. Louis-Style ribs, Texas brisket, pork belly, smoked chicken and pulled pork. The menu will also lean into Hispanic and South American influences as a nod to Figueroa’s Peruvian heritage, with options such as the papa a la huancaína, a creamy Peruvian potato dish, and chicharron de res fried in beef tallow. 

A decadent Puerto Penasco shrimp taco sees white shrimp melded with pimento cheese, bacon and black garlic salsa, and the Vaca/Guey tacos take brisket to a whole new level with chimichurri and coffee bacon. 

Sides include barbecue staples such as mac and cheese and pit beans, as well as a cups of creamy elote. There are nods to Southern staples such as shrimp and grits in the Southern Homily, a dish that sees pan-seared shrimp mingled with garlic polenta, bacon jam and a fried egg. 

“When you come here, you get the full-service restaurant experience,” Figueroa says. “There is something for everyone, and we want it to be welcoming and inviting.”

Director of Operations and Executive Chef Grant McLennon took the lead on developing the sauces that will sit tableside. Guests can expect a St. Louis-style sweet, a tangy gold sauce infused with Oro beer, and a fuego lento hot sauce with notes of black pepper and tomato. 

Of course, no barbecue experience is complete without a cold beer, and Oro is lining up several classic selections. Favorites like the Inside the Park Blonde Ale and Trigo Suave Tangerine Wheat, both of which won gold medals at the 2025 Arizona Craft Beer Awards, will be on rotation.

Expect to see a few local collaborations on the brewery board as well, as the Golden Oak team is intent on featuring some of their own favorite local breweries. 

“While we mostly feature Oro beers, there are a few styles that Jessie (Kortepeter), our head brewer, chooses not to, so it gives us an opportunity to collaborate with our local friends,” Figueroa says. “Sana Sana Cerveceria is a great friend, and they make a great Mexican lager, so we had to feature that.”

Golden Oak will also feature a neighbor from Mesa, with apple-based options from Cider Corps on tap.

The cocktail program, also curated by Grant McLennon, offers some excellent offerings for non-beer aficionados. Expect Impala Margaritas with yuzu and smoked ice cubes made with water mulled from the smoker out back, as well as Bolsa de Jugo, which features pisco, tequila, mango, coconut, and lemon-lime soda served in a bag. 

The team’s mix of rustic, eclectic and refined tastes is reflected in the menu and on the walls. Downtown Phoenix-based artist Tanner Christensen’s custom mural anchors the back wall of the restaurant with an homage to the desert in a vibrant, playful landscape. Another local artist, Geovanny Urrutia, contributed pieces to the walls as well.

While there’s no lack of quality barbecue or craft beer in the city, Figueroa is confident that Golden Oak will carve out its own niche.

“It’s a full-dining experience, so how did we make the guests feel?” Figueroa asks. “We know we have amazing food, but did they feel welcomed and cared for? That’s the main focus of our brand, and we can’t wait to share it with everyone.”

Golden Oak Barbecue & Taproom

1326 N. Central Ave.