Edible Food Finds: BRED Gourmet
Photos by Adam DeTour
Tambo Barrow always knew he wanted more in life than working for an insurance company. After five years of corporate life, the Mattapan native took a leap of faith and started his own business: a gourmet burger shop. At the time, burgers were becoming extremely popular in the city but Boston lacked a local, Black-owned burger joint. With no culinary or restaurant experience, Barrow set out to create an experience unmatched in the field.
One day while sitting on a bench on Dorchester Avenue in the Lower Mills section of Dorchester, Barrow saw a “For Lease” sign on the front of what would become BRED Gourmet’s home. He immediately called the number and within months he secured the space, opening in January 2015.
Barrow was born and raised in Boston and still lives in the city with his family. And he’s proud to be from the community. Not only do his burgers consist of grass-fed beef sourced from nearby Maine, but each burger includes a little piece of Barrow. His father is from Barbados and his mother is from Trinidad and Tobago so almost every burger includes a little Caribbean flair. From jerk chicken and salmon to plantains, Barrow’s gourmet burgers definitely do the islands justice. The burgers are squished and seasoned right on the grill so every bite is filled with juicy, rich flavors.
It’s hard to believe, but Barrow admitted that before opening BRED he barely knew how to properly fry an egg. Before hiring a full-time chef, he spent most of the time cooking the burgers himself, to master the art of the perfect burger. It didn’t take him long, especially with the help of his family. He considered many names for the burger shop including “Bungalow Burgers” and “Breaking Bread,” but eventually decided on BRED. When you’re passing by Dot Avenue, on foot or in a car, you won’t miss the iconic white letters BRED, perfectly placed within the outlines of a burger. When you walk in, you’ll be greeted by the very welcoming staff and above the grill you’ll see the phrase “Born and Bred.”
You’ll have the option to make your own burger, however, if it’s your first time, Barrow recommends the BRED Classic: grass-fed beef, romaine lettuce, tomato, red onion, American cheese, pickles, applewood smoked bacon and chipotle-lime aioli served on a brioche bun. If you’re feeling adventurous, try the Maui: grass-fed beef, grilled pineapple, pepper jack cheese, crispy onions, sweet plantains, grilled ham and M&M Ribs BBQ Sauce served on a potato bun. It’s Barrow’s favorite item on the menu and it’s a perfect blend of his artistry, cultural heritage and locally sourced ingredients. BRED has also expanded its menu to include a variety of wings and hand-cut fries, salads, smoothies as well as a vegetarian burger made of sweet potato.
2020 marked the fifth year anniversary of BRED and Barrow and his fiancée also welcomed a baby boy. Business was great and he was even looking to expand to another location in Boston; then COVID-19 hit. The first few weeks of navigating this new and unfamiliar world were tough, but Barrow and his team have discovered a great model that works for them.
BRED is open Monday–Saturday for pickup and delivery, with outdoor seating right on Dot Avenue. And stay tuned to see where the next BRED Gourmet will open.
This story appeared in the Fall/Holiday 2020 issue.
