The Tribune

Following his successful re-launch of the iconic Traveller’s Restaurant on West Bay Street, investor Jaime Dingman is setting his sights on revitalising the downtown Nassau experience via the opening of Island Smokehouse.

Mr Dingman, a Bahamas resident, said he wants his latest restaurant to be a cornerstone of efforts to re-attract 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 Mr 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 towards revitalizing our city.”

To aid his plans, Mr Dingman has brought in chef Chaz Brown to lend his passion and international experience.

A former Mid-Atlantic Chef of the Year, and contestant on Bravo’s Top Chef Season 9, Chef Brown has launched a menu combining Caribbean flavours with Texas barbeque cooking techniques.

The new menu incorporates a mix of different Bahamian spice blends and island flavours.

Chef Brown 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.”

Seeking to put a spin on a local Bahamian favourite, Island Smokehouse will be featuring smoked ox-tails as a recurring special, and is adding chicken and pig feet souse to the menu. Even the controversial Lionfish will be making an appearance.

“Our menu will be changing seasonally,” said Chef Brown. “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.”