DINER | Highly Anticipated BBQ Joint Dixie’s To Launch Tonight On The Downtown Eastside

January 15, 2016.

IMG_3779

by Andrew Morrison | The long awaited Dixie’s, which we profiled last summer, is opening tonight at 337 East Hastings on the Downtown Eastside. Owned by Christina Cottell and Shoel Davidson of Gringo in Gastown, the 67 seat Central Texas-style BBQ saloon was supposed to open in the Fall, but one thing led to another and the launch was delayed to the dismay of every local BBQ lover who’d been salivating in anticipation (myself included).

If this is all new to you, here’s our original skinny on the spot:

Cottell lived in Texas when she was a kid, so she wants to do it right. That means live flame, a lot of pork, plenty of sausage, rubs and glazes (as opposed to sauces or vinegars), and a deep range of sides (serrano-spinach, collared greens, beans, slaw, potato salad, et cetera). We can also expect special catfish suppers, fried chicken dinners, and gospel brunches. Aside from the four taps (3 beers, 1 cider), the bar will be bourbon-heavy. I’m told we’ll also see BBQ pairing standards like Bloody Mary’s and spiked iced teas, plus boozy lemonades and punches.

After The Flower Cafe shuttered in this space a couple of years ago (after a lengthy run), the cinder block address became the short-lived Perch. Most recently, it housed Buick 6, which also withered within a shockingly short period.

Whether the two most recent iterations were both conceptual failures is hard to say, as the heart of the Downtown Eastside hasn’t been especially supportive of restaurants for a very long time. Regardless, there’s a lot of time between now and the opening, and if the (to date) largely successful pop-ups are any indication, it might not be as prohibitive a spot as its most recent failures might suggest. Speaking personally as a woefully under-served fan of regionally specific BBQ (Dixie’s is only a few blocks from the Scout office), I’m super stoked at the prospect.

They’re going to run with a limited, $20 Dine Out menu to kick things off. Chef Jeff MacIntosh’s first menu will see sliced brisket, a double rib bone, and 1/2 a hot link with a choice of two sides (eg. tots, slaw, potato salad, smoker beans, biscuit). They’ll also be pulling glasses of local lager and pale ale for $4.75 and making “fancy dranks” like highballs and spiked sweet tea for $6 and $7 respectively.

This is only a tease, however. They’re plan is to shut down after the festival to retool and regroup for an official opening on February 1oth. The full menu will debut then with full/half rib racks, links, shrimp po’boys, Cobb salads, et cetera. Brunch service will launch three days later on February 13th. So if you miss it during DOV, don’t fret; it’ll be back before you know it with much more to choose from.

From what I saw on my walk-through yesterday, it looks like they’ll be ready to go tonight as planned. Though the chaos depicted in the photographs below appear to tell a different story (with everyone busy as hell, including Shoel’s father, Richard), I can assure you that everything – including city/provincial permissions – is in place and that they were going full tilt in finishing mode.

Some things to look for include a working truck tailgate (salvaged from an ancient Ford), which they’re installing into a wall of corrugated metal that’s been shot up with real bullets (seriously, they took barn scraps from Surrey up the Sky To Sky and shot ’em clean through in the wilderness). Why? Because Texas. That’s why.

Also, dig the twin old school marquee signs, neon, spinning bar high chairs, woody back bar, and tiered red, white, and blue above the kitchen window — all worth a couple yeehaws for sure. Giddy-up!

IMG_3730

#ScoutThis

There are no comments

Your email address will not be published. Required fields are marked *

Diner Delicious restaurant intel...

DINER | Nook Team Lands ‘Smoking Dog’ Spot In Kits, Planning For Veg-Forward Italian Joint

DINER | Nook Team Lands ‘Smoking Dog’ Spot In Kits, Planning For Veg-Forward Italian Joint

by Andrew Morrison | As if the folks at Nook and Tavola weren't busy enough, they've now got two new restaurants on the way. The third location of Nook is… more 

INTELLIGENCE BRIEFS | On The Closing Of Books To Cooks And Making Dinner For Trump

INTELLIGENCE BRIEFS | On The Closing Of Books To Cooks And Making Dinner For Trump

by Talia Kleinplatz | Excerpts from a recently published book on Canada’s culinary identity detail some concerning information on the effects of climate… more 

VANCOUVER WOULD BE COOLER IF #282 | Restaurant Staff Were Celebrated On Menus

VANCOUVER WOULD BE COOLER IF #282 | Restaurant Staff Were Celebrated On Menus

The point of VWBCI is to open local minds to outside practices, concepts, and ideas that might stand to improve our greater civic situation in a parallel… more 

SEEN IN VANCOUVER #584 | ‘Joe Pizza’ Opens Softly At Carrall & Cordova In Gastown

SEEN IN VANCOUVER #584 | ‘Joe Pizza’ Opens Softly At Carrall & Cordova In Gastown

by Andrew Morrison | I'd been really looking forward to trying the square, thick-crusted 'al taglio' style creations at Joe Pizza so when they opened for a… more 

DINER | Ask For Luigi To Host Jan. 23 Pop-Up To Introduce Upcoming ‘St. Lawrence’ Eatery

DINER | Ask For Luigi To Host Jan. 23 Pop-Up To Introduce Upcoming ‘St. Lawrence’ Eatery

by Andrew Morrison | St. Lawrence hasn't even opened yet but it sure does attract a lot of buzz. The upcoming, Quebec-inspired restaurant - from the same folks… more 

INTELLIGENCE BRIEFS | On Sipping Cock Ale & Waiting For The Restaurant Bubble To Burst

INTELLIGENCE BRIEFS | On Sipping Cock Ale & Waiting For The Restaurant Bubble To Burst

by Talia Kleinplatz | The combination of a flooded restaurant market and a shortage of hospitality staff has some arguing that we are in the age of a… more 

DINER | ‘Wild Bunch’ Floral Installation The Highlight Of New Renovations At ‘Wildebeest’

DINER | ‘Wild Bunch’ Floral Installation The Highlight Of New Renovations At ‘Wildebeest’

by Andrew Morrison | For the last few days Alexandra Schulze of Wild Bunch, Ricky Alvarez from Tinto Creative and the team from Milltown have been giving the… more 

HEADS UP | The Ability To Make Delicious Pie At Will Is A Key To Happiness, So Get On This!

HEADS UP | The Ability To Make Delicious Pie At Will Is A Key To Happiness, So Get On This!

by Ken Tsui | The wintry chill may have transformed Vancouver into one gnarly ice rink, but there are bright lights amidst the chilling chaos. Case in point:… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Agrius Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Arbor Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Pastis Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Cabrito Cacao Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen District Brasserie Dixie’s Authentic Texas BBQ Earnest Ice Cream Edible Canada Elementa Espana Exile Bistro Fable Fanny Bay Farmer’s Apprentice Fat Badger Fat Mao Fernwood Coffee Company Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Harkness & Co. Harvest Community Foods Hawksworth Restaurant Heirloom Heritage Asian Eatery Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juke Fried Chicken Juniper Keefer Bar Kin Kao Kissa Tanto Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Latab Wine Bar Les Amis du Fromage Lions Pub, The Liquidity Bistro Little District Lobby Lounge + RawBar Longtail Kitchen Made By Pacific Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nero Belgian Waffle Bar Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn, The Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Sai Woo Salt Tasting Room Salty Tongue Café Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Shika Provisions Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Steel Toad Brewpub & Dining Hall Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Vij’s Restaurant Virtuous Pie West Restaurant Wildebeest Wolf In The Fog YEW seafood

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .