Restaurateur Fred Daniel has opened his second Freddy J’s BBQ location on Connecticut Street. That is where Fred is serving up his specialty cuisine Monday through Wednesday, and brunch on Sundays. “We’re taking it slow to start,” Fred told me. “I’m celebrating my one-year anniversary on Grant Street (see location), and didn’t want to steal the thunder from my other place so quickly (see more on that). Eventually they will both serve their own purposes… right now I’m very happy with this new location.”
The interior of Freddy J’s is a bit different than his Grant Street location. Aside from the exponentially greater number of seats, the restaurant has an old-world gentlemen’s club feel to it. The mauve-painted beadboard walls and tin ceilings create a wash of muted color that is unexpected, inescapable, yet somehow manages to work. The shades are drawn, and sunlight filters through the cracks. The only thing missing in the picture? A couple of gangsters sitting in the corner puffing on cigarettes, with smoke curling into the air. “The kids do call me The Godfather [of cooking] you know,” Fred said, giving me a wry smile. “That’s one of the reasons that I like this place… it feels like it’s been here for a long time.” The addition of Frank Sinatra songs playing on Fred’s iPad in the corner, and a couple of old ceiling fans, rounds out the scene nicely. Nice touch Fred.
Freddy J’s BBQ might not be exactly what you expect, if you were simply going by the name. There is no BBQ smoker outside, or deep fryer inside at Freddie J’s, which means that there’s nothing cooking that’s going to stink up the place. And that brings me to the million dollar question… what is Freddie J’s?
A while back a BRO reader pointed out that Fred’s style of cooking is not barbecue, as was purported over and over. The reader argued that Fred’s style of cooking was more along the lines of southern cooking. “That reader is exactly right,” Fred nodded in agreement. “I started off barbecuing a long time ago, but gradually changed to southern comfort food. For example, we have chicken and waffles, which I believe is hard to find around these parts. Another popular item is the fish and grits – very tasty and not as heavy as a fish fry. This is an open kitchen, and people can see me cooking back here. From soup to nuts I am preparing the dishes for the customers and then delivering them to the tables. Here, there are no surprises – the food is fulfilling and delicious southern cuisine served up in a restaurant that I consider is the culmination of all of my experiences (many of which we have covered right here on BRO). While it’s not BBQ, that’s how people still refer to my cooking, and that’s fine with me as long as they like it.”
Freddy expects to have his liquor license in approximately 90 days? At that point, the restaurant will be a full-fledged operation, serving up lunch and dinner to folks who are in search of a relaxing, eclectic and thoughtful dining experience. At the same time, it will most likely not be a one-man-show either… even Fred needs to take a break every once in a while.
Freddy J’s | 402 Connecticut Street | Buffalo NY 14213 | 716-768-5624