Brooks’ has a reputation for consistency, reliability and — oh yes — really, really good barbecue. Drive by the restaurant whenever it’s open, and you’re more than likely to find the parking lot jammed full of cars. The reason, along with the food, is what is close to a feeling of family.
``It was a joy to work there,’’ said Rosalie Higgins, a retired dean of business and hospitality at SUNY Delhi who was a Brooks’ restaurant waitress in the late 1960s while on summer breaks from college. “They were the most kind employers you could find. They always remembered you.’’
As for Griffin Brooks, he was described by Higgins as a ``quintessential gentleman. He certainly was a treasure, that’s for sure.’’