After 77 years, 2021 seems to be the last hurray for the Easter family at Jim & # 39; s Fish Fry.
Jim & # 39; s at 1248 Wolf Street across from the Crouse-Hinds factory will serve his last fish on Friday April 16.
The family announced the closure on Facebook today.
It has been run by the Easterly family since 1944. This makes it probably the oldest fish specialty – certainly the oldest in a family – in the immediate vicinity of Syracuse. It was one of the places that made haddock a central New York tradition, especially on Fridays during Lent.
Fred and Rosalie Easterly founded the restaurant during World War II. It was run by their son Jim for many years. They named the business for him while he was serving in the Navy during the war. Jim died in 2019.
The youngest operator was Jim's son, Bill Easterly. He's ready to retire, according to his brother Fred, who runs The Locker Room bar off Hiawatha Boulevard.
"We are very sorry to announce that we will close our doors on April 16, 2021 at the end of business," said the Facebook post. “These are difficult times and it was a difficult decision. We would like to thank you very much for your patronage and loyalty. We appreciate all of the kind words, laughs and smiles that made it a pleasure and privilege to serve you. We made lots of fish rolls and met a lot of wonderful people. Thank you for all the great memories. Please stay safe and God bless you. The eastern family. "
In the latest syracuse.com guide to the best fish roasting places in Central New York, writer Charlie Miller noted, "Jim & # 39; s uses a lighter breading – mostly cracker flour – that brings out the haddock's silver skin. The breading sticks on the meat, while the fish itself is tender and juicy. Is there anything else you need for your fish dinner? Nope. "
There was also scallops, chowder, and other seafood, and was known for its freshly cut, twice-fried fries.
And it had its own song on the jukebox: "Jim & # 39; s Fish Fry" by Onondaga Nation blues band Corn-Bred.
NAI Bridgeway Commercial listed the building, land, and business for $ 350,000. The current restaurant building from 1963 is 4,600 square meters and offers additional cultivation space for the renovation.
In a syracuse.com interview in 2019, Bill Easterly was asked about the secret of keeping a restaurant open and successful for so long.
"It's a challenge," he said. “You're trying to offer a good product at a good price. That's about all the words of wisdom I have. "
More news on dining and dining in Central New York:
New seller takes over restaurant, concessions in Green Lakes State Park
First look: A new ice cream parlor in Camillus with a menu created by children
The Cicero sandwich shop, a "human restaurant," closes this month
A California Tex-Mex restaurant is coming soon to downtown Syracuse
Covid closed one of CNY's oldest bars. A local restaurant group gives their new life
Don Cazentre writes for NYup.com, syracuse.com, and The Post-Standard. You can reach him at email@example.com or follow him on NYup.com, on Twitter, or on Facebook.