Tambo Barrow, a native of Mattapan, has rapidly established himself in Boston’s culinary scene with a growing portfolio of restaurants known for their distinctive smoky burgers and comfort food offerings. At 39, Barrow owns three BRED locations, including a recent expansion into Kendall Square and an upcoming concept, Smashed by BRED, specializing in smashburgers, set to open next month in Faneuil Hall.
Barrow’s venture into the restaurant industry began in 2015 with the opening of his first BRED restaurant in Dorchester’s Lower Mills neighborhood. A former college basketball player at the University of Hartford, Barrow transitioned from a career in insurance, which he found unfulfilling, to pursue his passion for custom-crafted burgers. His entry into the business was unplanned: after an ACL injury limited his mobility, he discovered a vacant restaurant space and decided to take a chance despite having no prior experience in the field.
The launch was far from smooth; Barrow recalls a difficult opening night marked by poorly cooked food and operational delays. However, he and his team remained committed, working through the night to improve the quality and service, and had the restaurant running successfully by the following day.
Barrow attributes the unique flavor profile of his burgers to his use of smoking techniques involving maple, oak, ashwood, and seasonal hickory. This approach imparts a distinct smoky taste that diverges from traditional grilled burgers and reflects elements of his upbringing and culinary vision. While BRED initially focused on gourmet burgers with takeout service, the menu has since expanded to include a broader range of comfort food dishes.
The recent Kendall Square location introduced a cocktail program, though Barrow remains critical of certain popular trends, singling out espresso martinis as a favored example of drinks he personally dislikes. He also expressed a general disdain for chain restaurants, characterizing their food as lacking “soul and flavor.”
Looking ahead, Barrow’s decision to open Smashed by BRED at Faneuil Hall was strategic, aiming to capitalize on the area’s heavy foot traffic to showcase his smashburger concept. He acknowledged the ongoing challenges small businesses face, including rising costs, customer resistance to price increases, and intense competition from large chains offering discounts. Barrow stressed the importance of collaboration among local businesses to strengthen community support and sustain independent operations.
Navigating the modern restaurant industry, Barrow cited mental resilience and family support as key factors in his survival. He offered a nuanced view of social media’s role, describing it as both beneficial and problematic—highlighting that food influencers can wield significant influence but often charge high fees.
Outside of work, Barrow reflected fondly on his Boston upbringing and local eateries he frequents, though he noted certain food preferences, including an aversion to melons and avocados.
Barrow’s story underscores the blend of ambition, adaptability, and community-mindedness required to thrive in today’s competitive culinary landscape.