Diners love smokin’ hot Dogwood, BX

DINE in Style: Dogwood, BX is more than a place to go for a feed, it’s an experience, believes owner Evan Stanley. Photo: Chris Seabrook 082317cdogwood1

DINE in Style: Dogwood, BX is more than a place to go for a feed, it’s an experience, believes owner Evan Stanley. Photo: Chris Seabrook 082317cdogwood1

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Just three months after it opened, the people of Bathurst have embraced the city’s newest American style diner Dogwood, BX.

For owner Evan Stanley it was imperative that the diner was authentic, representing a unique American experience – right down to the detail.

“I am very much about the entire experience,” Evan said. “There has been a lot of time, effort and thought put into every element of Dogwood, BX, from the menu and beer and whiskey selections, to the decor and music playlist.

“Dogwood, BX is more than a place to go for a feed, it’s an experience.”

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The eatery offers residents a fresh place to gather and relax with great food and beaut brews, and it’s one which Bathurstians are loving. 

“There is a big difference between the pub experience and then a high-end restaurant experience,” he said.

“The town has embraced us, I believe, because we’ve combined a bar and a restaurant and it’s a very adult venue – we have filled that gap that only a handful of places in town have. Dogwood is different to most of what’s available in Bathurst, people can enjoy the bar and restaurant – separately or together.”

To celebrate their early success Evan has introduced a new initiative, Smokehouse Wednesdays.

“We wanted to do something to say ‘thank you’ to Bathurst for their support,” he said. “So the idea of Smokehouse Wednesdays is to make it a great deal for our customers. For $40 they’ll get a huge meal and a glass of beer or wine.”

The Wednesday menu will cycle through some interesting items, with different serves and cuts of meat. And every second Wednesday, due to customer demand, will be a rib night.

“The food people have asked most for is ribs,” Evan said. “And, I believe, if you’re going to serve ribs, you have to be a rib joint – at least every second week!”

The ribs will be dry rubbed with the house spice mix, then they’ll get some hickory smoke contact before being basted with the house Dogwood barbecue sauce. 

Enjoy them with an authentic whiskey or bourbon, some “weird and wonderful” beers or a classic cocktail.