![]() ![]() The restaurant continues to be a family enterprise, with Byrd’s mother, wife and sisters all playing vital roles in front of the house, kitchen and office. “I’ve got my blood, sweat and tears into this,” he said, as does much of his family. ![]() ![]() But the important things, namely the personal connections, have remained. Online ordering and a rebuilt patio were a response to COVID-19, but the food truck that started it all, now sits idle, a casualty of Dredge’s popularity and perhaps Byrd’s status as a new father. Now three years later, a few things have changed. Blackened mahi-mahi is the perfect way to sample island flavors. Chef and owner Bryan Byrd has built a loyal following, not to mention a collection of awards, since he opened the restaurant in his Irvington hometown back in 2019. No sooner did the door at Dredge unlock and the open flag go up that hungry diners started filing in on a rainy Wednesday evening. There is something to be said about a restaurant that has people lining up the moment it opens and especially so when it happens outside of a weekend rush. ![]()
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