This is my third time back at Big Fella’s to make content in the last year, and that alone says a lot. When you’re consistently thinking about a place long after you’ve eaten there, going back doesn’t feel repetitive. Instead, it feels natural.
Big Fella’s has a way of creating food that sticks with you. Every visit reminds me why this spot continues to stand out in Central New York. The flavors are bold and the portions are generous. From the sauces to the seasonings, there’s a clear point of view behind every plate that comes out of the kitchen.
Cajun Cream Sauce and Eddball Seasoning
If you’ve eaten at Big Fella’s before, you already know that two things show up again and again in the best way possible. First, there’s their Cajun cream sauce. It’s rich, slightly spicy, and smooth, and it works across the menu without feeling repetitive. You’ll find it on just about everything, and for good reason.
Then there’s their “Eddball Seasoning.” This is where things get interesting. The seasoning includes powdered sugar along with a few secret ingredients they’re not giving up anytime soon. It doesn’t go on every dish, but it does go on a lot of them. The balance of sweetness with savory and spice creates a flavor that feels unexpected but intentional. Together, the Cajun cream sauce and the Eddball seasoning are what give Big Fella’s food its signature bite.
A New Fried Lobster Tail Hitting the Menu Soon
On this visit, they introduced me to a new dish that will be hitting their menu soon: a fried lobster tail. The lobster tail is battered and deep-fried, then served still in the shell on a plate with a side of Cajun french fries.
What makes this dish stand out is how layered the flavor is. The breading itself has Cajun seasoning built in, and the lobster tail is seasoned as well. Then, as soon as it comes out of the fryer, it gets topped with Cajun cream sauce and finished with that Eddball seasoning.
The result is a very unique bite. You get the natural sweetness of the lobster, the warmth from the Cajun seasoning, and then that subtle sweetness from the Eddball blend. Sweet and spicy work together here instead of competing. It’s rich, crispy, and balanced, and it’s something I honestly haven’t had anywhere else.
The Donnie Freeman Special
They also had me try the Donnie Freeman Special, which is apparently exactly what Donnie orders every time he comes in. It’s a full order of breaded chicken wings, french fries, and lamb chops.
The chicken wings immediately stand out. They’re big, crunchy on the outside, and juicy inside. Just like other dishes, they’re topped with the Cajun cream sauce and Eddball seasoning, which gives them that familiar sweet-heat finish. Each bite feels satisfying without feeling heavy.
The lamb chops add a completely different texture and flavor to the meal. They’re finished with honey and dried parsley, and they’re incredibly tender. The honey brings a light sweetness that pairs well with the richness of the lamb, while the parsley keeps everything balanced.
Why Big Fella’s Keeps Working
What keeps bringing me back to Big Fella’s is how confidently they lean into flavor. Nothing feels watered down or overly complicated. Instead, the menu feels focused, with seasonings and sauces that show up in thoughtful ways across different dishes.
Because of that consistency, it’s easy to trust whatever you order. Whether it’s something familiar or something brand new, you know the flavors are going to make sense together.
I’m also excited to share that Big Fella’s will be participating in next year’s Eat Local New York Restaurant Week presented by The Summit Federal Credit Union. It’s another opportunity to experience what makes this spot stand out and a great reason to add it to your list if you haven’t yet.
Some places earn repeat visits without trying too hard. Big Fella’s is one of them.
📍 208 W. Water St, Syracuse
Follow them on Instagram ➡️ @bigfellascuse
Big Fellas is one of the many restaurants participating in The 2026 Eat Local New York Restaurant Week presented by The Summit Federal Credit Union! If you’re a local restaurant owner and what to be on our statewide list, you can sign up here.
