Brooks wins national award

Daniel Matishek -- (Oneonta, NY)

Brooks, as seen from Route 7

 Something’s cookin’ at Brooks House of Bar-B-Q, and it’s not just the chicken.

The famous Oneonta eatery was one of five recipients across the country to be honored with an ‘America’s Classic Award’ by the James Beard Foundation. The award recognizes the nation’s most beloved regional restaurants, distinguished by their timeless appeal and quality food which reflects the character of their communities. The award is Brooks’ first national award, and now joins the mantle of numerous regional and local awards honoring their business.

An employee prepares hundreds of chickens for customers

Current owner Ryan Brooks bought the business 11 years ago and is happy to say he has maintained success and changed with the times. “Today’s customer requires more attention, but respectfully. What with allergies and dietary restrictions, we need to step up,” Brooks said. “Most of our methods haven’t changed, though.”

This spring, Brooks is celebrating 55 years in business, and the restaurant has grown significantly from its humble beginnings. In 2016, Brooks now seats 300 people, and in a busy weekend, they’ll sell close to 2,000 chickens. “We sell around 900,000 pounds of chicken per year,” Brooks said. “Our single busiest day is typically Columbus Day, but our busiest weekend is Mother’s Day.” Brooks’ charcoal pit is able to cook up to 325 chickens at once. From start to end, it takes 90 minutes for a chicken to go from raw to ready, and the process includes flipping, saucing, and grilling.

Brooks' famous BBQ chicken

The James Beard Foundation sent out a panel which ate at Brooks unbeknown to the staff. In terms of priorities, Ryan says the cleanliness is third in importance, behind food, and above all, service. “Every customer is different, and we want to make them feel at home. If you treat your customer right, they’ll treat you right, too.” Brooks’ timeless appeal was one of the qualities that the James Beard foundation recognized, and Ryan says he likes the diverse clientele his business attracts. “We have people come from all different regions, and you just can’t compete with a locally owned restaurant. It’s something special.”

As far as franchising, Brooks said he has no plans to expand the business. “You could never pay me enough. The personal touch is what runs this business. It would not be the same unless the owners were here every day.” The Brooks businesses also features a bottling plant with 15 employees that ships to California, Colorado, and even as far as Japan. The bottling company may add another location within 30 minutes distance from the original Brooks location if the demand for their popular sauce grows.

Like Ryan himself, if his children choose to take on the businesses, he hopes they enjoy it. “It’s a lifestyle. Balancing business in the restaurant as well as the bottling company can be tough, but I enjoy it. I’ve never worked a day in my life,” said Brooks. To his customers, Ryan expresses his gratitude. “Thank you from the bottom of my heart. We want to meet and exceed each and every one of our customers’ expectations.” Ryan and his family will fly out to Chicago in May to formally accept the James Beard Foundation award.

Brooks is located at 5560 on Route 7 in Oneonta, NY.