Louis-style ribs, beef brisket and barbecue chicken,” he said, adding that sides will include potato salad, coleslaw, carrot pineapple salad, collard greens, beans and “cowboy caviar.”Īs far as the future of the restaurant off the gaming floor at Batavia Downs, Scott Kiedrowski, vice president of operations, today said management will reopen the space soon – shifting away from barbecue exclusively.
“Our menu for opening weekend is going to be pulled pork, our smoked St. The menu will change on a daily basis, he advised.
He said the Corfu restaurant has room for 12 people to sit and, once the weather cooperates, outdoor seating will be available. Wednesdays through Friday at the beginning, and some weekends, depending upon my off-site catering schedule,” said Rada, a well-traveled chef who has carved out a niche with his Texas-style beef and Kansas City-style pork barbecue recipes.Ī 1999 Pembroke Central School graduate, Rada said he will be “a one-man show” for the most part, with his wife, Fanchonya, and parents helping out during the busy times.
“The shop will be open from noon to 8 p.m. Borrowing a line from Lebron James, authentic barbecue chef Nick Rada has decided to “take his talents” to his hometown of Corfu, where he is set to open his own Burnin’ Barrel BBQ restaurant at noon Friday.Īfter spending six months as an employee of Batavia Downs Gaming, running the business of the same name, Rada (photo at left) will be focused – on a full-time basis – on building his dine-in, take-out and catering enterprise out of a cozy location at 10 Main St.
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