Fredy's Steakhouse In Kennewick Ready To Make Its Mark

WATCH FREDY'S STORY ON NW FOOD, BREW & WINE

At first glance you may think something's not quite right about the name on the Fredy's Steakhouse sign. "It's funny because everybody asks me how to spell my name and they tell me it's not the right way but it is," says Fredy Martinez, with a smile.

Yes it's Fredy with just one d. But this Fredy has always been different...he's a rock star chef with amazing talent. Fredy says opening a restaurant in Kennewick is an amazing opportunity he couldn't pass on.

"My business partners are from Tri-Cities and they always wanted to open a restaurant here. We talked about thisplace and we decided to have a steakhouse here.This area over here is growing," said Martinez.

Martinez says the restaurant will focus on quality cuts of meat, fresh produce and an emphasis on local and regional growers. It's the formula that's made Ginger and Wasabi, the two Sushi restaurants he owns in Spokane a success. "We age the meat over here. We cut it over here and we use a really good meat for hamburgers. So everything is hand made," says Martinez.

Martinez works closely with head chef Manny Monteyo on developing recipes, the menu and vibe of the restaurant. Monteyo says customers will notice the difference when they bite into a Fredy's piece of meat. "The way you prepare it, the way you go about curing it, pretty much the process before the
cooking part. Anyone can cook a piece of meat but the process before that. The handling of it.
The smoking, the curing of it that's where it comes to play," says Monteyo.

That means in house smoking for 2 or 3 days. Fredy's also avoids any prepackaged and frozen food...meaning guaranteed flavor when you walk in the door.
"The ground beef that we use is from all the cuts from the ribeyes, the New York and the filets.
So it's pretty much a blend of all those cuts. So we have the end pieces. And we grind those
all in house so you have to think of all those pieces that we smoke that don't make the cut
make it to the burger. It ends up being a flavorful burger.
When you have New York, a sirlone and a tri-tip-all that mixed in there makes a pretty good burger." says Monteyo.

Check Out The Big Boy Burger!

So what flies out of the kitchen onto customers plates? Martinez and Monteyo say it's the Ribeye and the Big Boy Burger. "A lot of the ribyes for some reason it's the ribeyes and they don't even look at the the New York.  The New York is a good cut of meat and the same as the filet. I don't blame them. If I see a steak that's as big as a plate my mouth is going to water and they're going to go for that." said Monteyo.

Taco Tuesday is also becoming a big day for Fredy's. Both Martinez and Monteyo bring their Latin flair to each recipe. Making Fredy's...more than just a steakhouse. We caught ups with some customers...who seemed to like their wine...and tantalizing tacos.

"This is our spot we always come here," said Malia Foster, who was there with her best friends Sara Anderson and Charmaine Bender.

                               Watch Full Episode of NW Food, Brew & Wine with Fredy's

Fredy's is stocked with a full bar, big scree tv's and an outdoor patio. Martinez says he's excited about his first year in business. "We want the customers to come here and have a great experience," says Martinez.

By the taste of things he's off to a great start.