Do you know how many people we turn through our line during peak hours compared to other restaurants (“State of the Plate,” Cover Story, March 25)? Do you know what our ticket times are compared to other restaurants? Apparently you don't realize that we are a tiny establishment doing three times the volume it is set up to do. If [restaurant critic] Brandon Fox was smart, she wouldn't come at peak hours. Sure we get backed up then. Not so before and after the rush. So, if you did your homework you would congratulate our staff instead of calling our efforts slow service.
We are very particular about how our food comes out of the kitchen. Sandwiches are not prepared ahead to wait for the crowds. Our customers have taste and wouldn't accept that. All frying is done to order instead of waiting around for the customer to order it. We care about our food quality and our customers show their appreciation by coming again and again for 17 years. Sometimes we can't have great real barbecue in the time it takes to get a Big Mac.
Buz Grossberg, president
Buz and Ned's Real Barbecue
Editors' note: Buz and Ned's also was named one of Style Weekly restaurant critics' “50 (or So) Restaurants We Love.”