Chef / Owner
Junior was born on the island of St. Lucia where he got his start in hospitality at Sandals Resort. Felix moved to Brooklyn in 2006 and worked at a number of esteemed establishments before being member of the opening team of Glady’s in 2013. With the launch of Glady’s Jerk Center in 2018, Felix became an owner and brings a vast array of expertise in Caribbean Jerk and BBQ, along with a love for the culture and cuisine of the islands.
Michael Jacober was born and raised in Rhode Island and his love of food began in his mom’s garden. He spent summers working at the Clarke Cooke House in Newport, RI and – after graduating from Penn State with a degree in Restaurant Management – Michael moved to Paris to pursue his culinary passion. Next stop was NYC, where Michael continued working in kitchens (Per Se, Insieme, Annisa, and Franny’s) before launching The Morris Truck in 2011. Glady’s was soon to follow, opening its doors in 2013.
William was born and raised in Portland, Maine though spent his summers on Cuttyhunk Island working on his uncles oyster farm, running the raw bar, and countless hours fishing– William then went all in on hospitality in 2005 in Portland where he grew the Miyake Group as an operating partner to 3 restaurants and a catering business. Sold his positions in 2015 to move to NYC where he joined Morris Management group. He is an operating partner at Gladys, Gladys Jerk Center, Morris at BK Kids, and the Brower Rooftop.
Shannon’s passion for crafting and serving drinks begin with her first barista gig in Providence, RI while studying Painting at RISD. After graduation, she made and exhibited her art before moving to NYC in 2003, taking up work as a props and wardrobe assistant by day and bartender by night. When she is not penning drink recipes, tinkering with cocktails, or exploring NYC’s bar and restaurant scene, Shannon enjoys raising a vegetable garden, cooking with friends, and collecting “too many books”.
At Glady’s our food comes first.
Our jerk is cooked exclusively on our custom smoker grills, for several hours, over a mixture of tropical and domestic woods and aromatics to create a deep, but natural smokiness in the meat. The meat is rubbed with a dry and wet rub after butchering and left to marinate for 1-2 days. Our rub is a mix of only fresh herbs and spices including green onion, scotch bonnet peppers, ginger, garlic, thyme and pimento. Our jerk is 100% made in house. The meat is grilled over smoke and a low flame for approximately two hours. It is periodically basted with lager beer. This time and temperature allows the meat to take in the maximum amount of flavor from the smoke without becoming too dry.
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Glady’s Jerk Eatery & Rum Bar
788 Franklin Avenue Brooklyn, NY
Dining and Takeout Hours
Monday to Thursday: 12pm-10:30pm
Friday & Saturday: 12pm-11:30pm
Brunch Menu on Saturday and Sunday from 12pm-4pm.
New Happy Hour Times from 4pm-7pm