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In 2023, Antoine Smith arrived at basketball center Eddie Lampkin Jr.’s Boulder, Colorado, house with a pan of crab legs. When Lampkin bit into a juicy, smoked crab leg, he knew Smith had talent. The seafood sparked a four-hour conversation that eventually led to a business venture.

“It was crazy because we don’t really get that kind of food out here,” Lampkin said. “He came back that night, and we talked, and I said, ‘Yeah, I’m going to help you.’”

Smith and Syracuse University basketball player Lampkin officially opened Big Fellas Restaurant on Jan. 6, named after Lampkin’s father’s nickname. The eatery features various dishes, from rice bowls and frites to handmade ice cream and Lampkin’s confidential mixed specialty drink, Booty Sweat.

The Cajun pasta, typically paired with proteins like lamb chops, lobster and chicken cutlets, has become a fan favorite. Even Carmelo Anthony had a plate when he visited Syracuse in October. The creamy pasta has appeared on many SU basketball and football players’ Instagram stories over the last few months.

Big Fellas shares its space with Poundtown Burger Bar, which opened on the same day. Smith and Lampkin covered their half of the restaurant with vibrant wall art. The hand-painted murals pay homage to Lampkin’s Houston roots, and jerseys with his past numbers on them decorate the space’s walls. With hip-hop echoing in the background, the eatery exudes an urban vibe.

“The real dope part about the whole experience is the concept of having two establishments coexist and bring a different vibe outside of what Syracuse usually has,” first-time customer George Lynch said.

Despite the restaurant’s recent opening, Smith and Lampkin’s burgeoning business ideas date further back. The two met one year ago when Lampkin played basketball at the University of Colorado Boulder and Smith worked for the school’s athletics department.

Before his food reached the stomachs of top college, professional and former athletes, like Deion Sanders, Jimmy Horn Jr. and Christian Braun, Smith grew microgreens — tiny vegetables used to enhance dishes for Colorado’s athletes.

After spending time with many Colorado football players, Smith became the team’s unofficial chef. With Smith’s food flooding the football players’ Instagram stories, he caught Lampkin’s attention.

Avery Magee | Asst. Photo Editor

Eddie Lampkin Jr.’s face is stamped on Big Fellas stickers. Lampkin Jr. worked with Chef Antoine Smith to make their dreams of opening a restaurant a reality.

When Lampkin transferred from Colorado to Syracuse in April 2024, Smith decided to follow him. The two began looking at potential locations for their envisioned restaurant. After three months of planning, they landed on Water Street in Syracuse.

The sporadic availability of crab legs in the landlocked state of Colorado is similar to the rarity of food options in Syracuse, which, Lampkin said, played a role in him choosing this city as his destination.

“During my visit, I saw there weren’t a lot of food places near campus,” Lampkin said. “So I thought, ‘I’ve got to bring something here.’”

Syracuse native and frequent customer James Jones shared similar sentiments. From the flavors of his first bite, he knew Lampkin and Smith were not from Syracuse.

“I tried their food. It was delicious, and it was a taste that Syracuse doesn’t have,” Jones said. “Nobody up here has pasta that tastes like this.”

Avery Magee | Asst. Photo Editor

First-time customer George Lynch and his friend enjoy food from Big Fellas and neighboring restaurant, Poundtown Burger Bar. Many Syracuse residents frequent the newly opened establishment.

Where does the creativity and recipes behind the food come from? Scouting and the internet. YouTube and Instagram served as a beacon for the inspiration of Smith’s menus. Smith would watch at least five videos of the same dish. He would then add his own flair with his existing knowledge around seasonings.

In Colorado, Smith would repeatedly cook the same meals with a different twist each time, until he and Lampkin perfected the dish.

That same work ethic has carried Smith through the opening of his restaurant as sleepless nights and heavy food preparation has become a part of his schedule.

Smith’s opportunity to work with Lampkin couldn’t have happened without NCAA laws allowing players to make Name, Image and Likeness deals. In June 2021, the Supreme Court ruled against the NCAA in favor of antitrust laws, paving the way for athletes in all 50 states to profit off their NIL.

While the NIL space is typically dominated by private collectives who directly pay players, Lampkin’s original, self-made style of generating revenue off himself stands out in today’s era.

Avery Magee | Asst. Photo Editor

Chef Antoine Smith holds his famous Cajun pasta with chicken. The pasta is a fan favorite at his restaurant, Big Fellas, and was even tried by Carmelo Anthony.

Aside from finances, Lampkin makes contributions to Big Fellas with his connections and local food knowledge. Menu items, like the EdBall seasoning which coats their wings and lamb chops, were inspired by restaurants Lampkin knows. One of Lampkin’s connections will also teach Smith to make boudin, a Cajun dish.

“He got more connections than the most business-minded college kid I’ve been around,” Smith said.

With Lampkin as the face of the restaurant — featured on the menu, business card and wall — and Smith crafting the recipes, the two eventually plan to expand to more locations. But their motto, “The Biggest Stay Down,” serves as a reminder to remain humble and true to their roots.

“We’re just trying to bring you our food because we love to eat,” Smith said. “If we don’t eat it, it’s not going on the menu. And we’re all ‘Big Fellas,’ so you’ve got to trust us.’”

Published on January 16, 2025 at 1:21 am

hroy02@syr.edu