Sometimes it takes quite a bit of trial and error to get things right. Especially in the restaurant industry, where location is key, as is the type of cuisine, the number of seats… the list goes on.
For years, chef Fred Daniel has been bouncing around this city, looking for the perfect digs to establish his “barbecue” formula. A couple of years ago Fred landed on Grant Street, and has not looked back since making the move (although he did flirt with other opportunities). “At first I wasn’t sure if the space was going to be big enough, so I kept my eyes open,” Fred told me. “But I finally realized that what I was looking for was right underfoot. Now I’m remodeling the Grant Street space to create my dream restaurant. I’m taking the small space and I’m optimizing it to its maximum potential. I’ve redesigned the counter space to accommodate a few more customers, and the configuration has also given me more space to cook. Business has been nothing but great on Grant Street. I have a loyal customer base that comes in to eat in this quaint space, and I also have a busy take out business.”
It looks as if the theme of “Finding Freddy” is no longer applicable to this wandering chef… even though as a Buffalo Rising reader once pointed out, his food actually falls into the southern comfort food realm. “I’m so much more than barbecue,” said Fred [laughing]. “The BRO reader was right, I can cook a mean barbecue, but my specialty is jerk fish. And the jerk wings are out of this world.”
Now Fred is looking to establish a cooking show that would be shot right inside the restaurant. “We should hear more about that opportunity soon,” Fred explained. “It’s just one of the directions that I want to go, but the daily cooking routine is the first rule of order here. I removed out fryer, so there is no longer any greasy smell. We took out the TV so that I can talk to customers – this place is intimate. I like the size of this place – it’s everything that I need. It’s a social atmosphere. By fall I want to enclose the patio… that will be some real progress, and should double the size of the restaurant.”
If you have not yet stopped into Freddy J’s, the remodeling is nearing completion. Freddy is open for business right now, selling fried chicken and red velvet waffles, BBQ ribs with mac & cheese and greens. You really can’t go wrong when you’re talking about Freddy and his food. As for his past restaurant explorations, Fred says, “If I’ve learned anything along the way, it’s that partners are for dancing.”
Freddy J’s | 195 Grant Street | Buffalo NY | 716-983-8647 | Facebook