Dogtooth sinks its teeth into Wildwoods
How does a former landscaping business owner make a
successful transition into the restaurant industry?
“By concentrating on the same philosophy that made the first business
successful: Making sure each customer is happy every time you serve
them,” said Dogtooth Bar and Grill owner-operator Brendan Sciarra, who
recently sold his Islander Landscaping and bought the building next to
his father Mike’s longtime venture Kona Sports on Taylor and New Jersey
avenues in Wildwood.
There, where the old Chiarella’s restaurant was a popular dining
destination, is where Sciarra has been a hands-on owner since this past
winter, where he took over the business someone had been leasing before
him. Now, on an island with probably more pubs than restaurants,
Dogtooth is becoming known for its higher-end food with a more creative
flair than just chicken sandwiches, reubens and cheesesteaks.
There is a cheesesteak on the menu, but it’s a cheesesteak egg roll
served with a spicy marinara sauce, and Dogtooth also has a reuben, but
it’s made with blackened grouper, and chicken is also represented, but
it’s presented on focaccia bread with prosciutto, spinach, roasted red
peppers and basil pesto, or it’s seasoned with Cajun spices and served
in a wrap with vegetables, bacon, cheddar-jack cheese and splashed with
a chipotle mayonnaise.
“People thought I was nuts for doing it this way, but I don’t care.
There is a higher-end class of people moving into The Wildwoods now. I
don’t mean that in a negative way toward anyone else, but they have more
expendable income, and they’re coming down more often,” Sciarra said.
The island native grew up in Diamond Beach, south of Wildwood Crest, and
is a 2000 graduate of Wildwood Catholic High School. He spent a semester
in college and quickly realized it wasn’t for him. He came home and
started a landscaping business, and ran it successfully for eight years
before selling it. He’s seen the island change dramatically since his
high school days, when property could be bought for a fraction of
today’s prices. The clientele and the market has changed dramatically.
“They are looking for more of a higher end scale of food, and a
year-round place to get it. That’s what I wanted to give to them,” he
said. “So we immediately went to work on improving our customer service,
on getting food out of the kitchen more efficiently, and improving our
wait staff service to make people feel more comfortable.”
Sciarra said he and his two chefs also went to work on the menu, adding
traditional dishes with more creative ingredients and presentations.
“We made most of our menu additions last month, and many of them have
become our customer favorites (see On the Menu). Now we’re hearing from
new people coming in that they heard this was good and that was good, so
the word is getting around,” Sciarra said.
They slow cook pork all night for the pulled pork sandwiches and baby
back ribs, and they use fresh seafood for lunch, dinner and appetizers,
like the Fried Shrimp Po Boy BLT, the Drunken Clams and Stuffed
Flounder.
“People have been telling me they appreciate the difference in quality,
and frankly, because we’re open-year round, we picked up some customers
from other establishments. We’re hearing all kinds of positive
comments,” he said. “Now people are coming in and sampling because there
are so mo many interesting things on the menu.”
Sciarra was appreciative of the help of his family, of local Realtor Ed
Lex, who helps out whenever he can, and from the people at the Wildwoods
Convention Center, who because they have been attracting more
conventioneers has meant more business at Dogtooth.
“The Wildwoods are changing, and we need more upscale place,” he said,
“and this is what we’re giving them here.”
On the Menu
Dogtooth Bar and Grill
Taylor and New Jersey avenues
Wildwood
522-8383
www.dogtoothbar.com
Open daily from 11:30 a.m. until midnight Sunday through Thursday and
until 1 a.m. Friday and Saturday.
Seats 175 people and includes a year-round patio that is heated,
air-conditioned or open air.
Parking lot across street called Kona parking.
Credit cards accepted.
Takeout is available and the menu is available on their website.
Live music every Saturday night year-round, and every Thursday and
Saturday night in the summer.
Customer favorites:
Lunch--(Most sandwiches and burgers on the lunch menu are served on Le
Bus rolls.) BBQ Pulled Pork Sandwich (slow cooked overnight, hand-pulled
pork, caramelized Vidalia onions, Swiss cheese and house barbecue
sauce), $7.95; Chicken Pesto Griller (served on focaccia with roasted
peppers, provolone, prosciutto, spinach and basil pesto), $7.25; Grilled
Marinated Mahi Mahi Wrap (basil red pepper remoulade with avocado,
lettuce, tomato and onion), $8.95; Fried Shrimp Po Boy BLT (fried
shrimp, applewood-smoked bacon, lettuce, tomato and chipotle remoulade),
$7.75; and the burgers, especially The Kona (caramelized Vidalia onions,
portobello mushrooms, bacon and blue cheese), $7.50.
Appetizers/Bar Food--Dogtooth Bites (seared blackened tuna bites served
with sweet chili, wasabi and soy dipping sauces), $7.95; Cheesesteak Egg
Roll (served with spicy marinara sauce), $5.95; New Orleans Chicken Egg
Roll (blackened chicken, roasted corn, red onion and peppers served with
honey-mustard sauce), $5.95; Drunken Clams (steamed in beer, butter,
garlic and parsley, served with bread), $8.95; Chicken Teriyaki Skewers
(with Asian slaw and wasabi sauce), $7.95.
Entrées--Dogtooth Baby Back Ribs (mopped with the house barbecue sauce
and served with fries and slaw), half rack $11.95, full rack $18.95; Big
Mike’s Pasta (penne with chicken, plum tomatoes, portobello mushrooms,
basil and capers in a lemon olive oil), $17.95; Stuffed Flounder (Dock
Street flounder stuffed with lump crabmeat, finished with lemon caper
butter sauce), $20.95; Grilled Salmon (topped with orange-sesame
teriyaki glaze and served with wasabi mashed potatoes), $18.95.
Rob Seitzinger can be e-mailed
at seitz[at]catamaranmedia.com or you can comment on this story by
calling 624-8900, ext. 250.
Check out his Cape Cuisine food blog