Following the successful re-launch of the iconic Traveller’s Restaurant on West Bay Street, investor Jaime Dingman is setting his sights on revitalizing the downtown Nassau experience with the opening of Island Smokehouse.
Bahamian resident Dingman said he wants the new restaurant to be a cornerstone of the effort to re-attract both tourists and locals to the once flourishing Bay Street.
“We are excited about Island Smokehouse and the team who are creating a great environment and fabulous food for our customers,” said Dingman. “Service is of paramount importance to us and we want our customers to have an enjoyable and positive experience. Our focus is to provide an excellent dining spot known for fabulous food and service. We are creating a community gathering-place that will contribute toward revitalizing our city.”
As part of this effort, Dingman has brought in star chef Chaz Brown to lend his trademark passion and a wealth of international experience.
A former Mid-Atlantic Chef of the Year and contestant on Bravo’s Top Chef Season 9, the spirited, energetic and innovative Chaz has launched a new menu combining local Caribbean flavors with Texas barbeque cooking techniques.
The new menu incorporates a mix of different Bahamian spice blends and island flavors. Chaz is using his international experience to educate local chefs and cooks on the benefits and techniques of smoking, utilizing Cherry and Almond wood.
He said: “I like to experiment and smoke things that are usually fried and fry things that are usually smoked. It’s this juxtaposition that will create something truly memorable and unique. It is my first time working with Jamie Dingman. Hospitality runs in his blood and its parent company, Out West Hospitality Group, is a great team to be a part of. We really want to cultivate local talent and re-inspire people about their local dining experience.”
The “must have” dishes are the Brisket Sandwich and the Pork Belly. The brisket is a recipe from Austin, Texas based on the Tipsy Texan. It’s 8 ounces of 24 hour smoked beef brisket and all beef sausage. Served with a crunchy coleslaw and pickled jalapeño and carrot.
The Pork Belly is a cooking process extravaganza. The pork is brined for 24 hours, then smoked for 4 hours, braised for 2 hours and then fried for 5 minutes. “It’s definitely my favorite,” said Chaz “it’s smoky, crispy and tender on the inside”.
For those of you seeking a spin on a local Bahamian favorite, Island Smokehouse will be featuring smoked ox-tails as a reoccurring special and are adding chicken and pig feet souse to the menu. Even the controversial Lionfish will be making an appearance.
Don’t expect to see the same menu every time you’re at the restaurant.
“Our menu will be changing seasonally,” said Chaz. “We will be rotating and experimenting with many different ingredients and produce.
I’m constantly researching new dishes and love working with the freshest local produce that’s in season to create an unforgettable culinary experience. We look forward to having you as our guest at Island Smokehouse.”
