Keeping up with barbecue guru Fred Daniel can be like keeping up with the latest I-phone. As soon as you think you’ve got the most recent version, the next best model comes out. Fred has been keeping me guessing about his adventures throughout Buffalo for years. From Plymouth to Bailey, and from Main Street to Grant Street, this particular chef has tested enough waters to know where and what he is looking for. Big and small, Fred has tried them all, and now [Fred tells me] he’s finally found the object of his desire – a location that will be a supplemental spot to his existing business on Grant Street.
Come spring, Freddy J’s will open in the former Connecticut Street Sandwich Company’s location at 402 Connecticut Street. The old sandwich shop was one of my favorite places to go and eat, so I’m happy that someone has signed a lease to reopen the quaint space.
On Grant Street, Fred does not have room to grow, and is limited to a very small seating capacity. On Connecticut Street, the restaurant offers plenty of seating up front, with lots of room to grow in the back (something that I was not aware of). The CT location will also give him the room that he needs to apply for a liquor license. “This will be my second location,” Fred told me. “I like Grant Street and we’re going to use that location for catering, cooking classes and serving up barbecue on the patio in the summer, with limited restaurant hours in the winter. Connecticut Street will be my main focus at this point. I’m always happy to be part of new beginnings, and I see a lot of pride on the West Side and on Connecticut Street. People are finally starting to realize that Buffalo has tremendous value, and I want to contribute to the growth as much as I can. I never thought that I would end up in Buffalo, but every year I want to do more and show people that there are limitless possibilities. I see what Martin Cooks is doing, and now Europa opening down the street… this Connecticut Street location is going to be my dream business. It’s the perfect size and has all of the components that I need to make a living and make a difference, and serve great barbecue along the way.”