From The Buffalo News, Dec. 10, 2008:
"The brightly lit restaurant, which over nearly five decades at 257 E. Ferry and its previous location on Jefferson has dished up soul food for loyal customers and such visitors as Lena Horne, Joe Louis, the Rev. Martin Luther King Jr. and Hillary Rodham Clinton, is ... 'a landmark, one of oldest continuously serving restaurants” in Buffalo,' [Mayor Myron W. Brown] said."
Cash only. No alcohol available. Serving breakfast, lunch and dinner, 6 am–10 pm daily.
"The menu is extensive and offers weekday specials as well. Breakfast options include several egg dishes, grits, French toast, corned beef hash, and more. Lunch and dinner offerings include sandwiches, soups and salads, hot plates, and seafood. My mom ordered the barbecued ribs. and I ordered the fried chicken. The ribs were slathered with a sweet and smoky barbecue sauce and the meat was so tender that it fell right off the bone. I barely had to sink my teeth into it. The fried chicken breast was equally delicious."
— Jen Scratz, Buffalo Rising, June 10, 2005
From The Buffalo News, Dec. 10, 2008:
"The brightly lit restaurant, which over nearly five decades at 257 E. Ferry and its previous location on Jefferson has dished up soul food for loyal customers and such visitors as Lena Horne, Joe Louis, the Rev. Martin Luther King Jr. and Hillary Rodham Clinton, is ... 'a landmark, one of oldest continuously serving restaurants” in Buffalo,' [Mayor Myron W. Brown] said."
Cash only. No alcohol available. Serving breakfast, lunch and dinner, 6 am–10 pm daily.
"The menu is extensive and offers weekday specials as well. Breakfast options include several egg dishes, grits, French toast, corned beef hash, and more. Lunch and dinner offerings include sandwiches, soups and salads, hot plates, and seafood. My mom ordered the barbecued ribs. and I ordered the fried chicken. The ribs were slathered with a sweet and smoky barbecue sauce and the meat was so tender that it fell right off the bone. I barely had to sink my teeth into it. The fried chicken breast was equally delicious."
— Jen Scratz, Buffalo Rising, June 10, 2005