Expansion in Dunkirk

DUNKIRK — New business owners Nick Arbogast and Dustin Garvin were looking to expand.

The Glass Capital of Indiana wasn’t on their radar.

They were looking more directly to the west of their existing restaurant’s location in Richmond.

But when they got connected with Dunkirk businessman Rock Fuqua and made a few visits, they changed direction.

“We just fell in love with the community,” said Garvin.

Firehouse BBQ and Blues opened its second location in Dunkirk in July, expanding from the restaurant Arbogast and Garvin bought in Richmond less than a year earlier.

So far, so good.

“The outpouring from the community has been extremely supportive,” Garvin said. “It’s just awesome.”

Garvin has been smoking meat since he was a teenager. He recalls going with his father and grandfather to a celebration of life that included a hog roast.

“I just thought it was so cool spinning the spit,” he said. “I just loved the flavor. At that everything slowed down and people just talked, ran around and had fun. Kids were playing wiffle ball.

“I think ever since then, that was my favorite style of cooking.”

Arbogast, a father of three, and Garvin, a father of two, got to know each other through coaching their sons’ baseball teams. They had been looking for a business opportunity together.

Both knew Tom Broyles — he was Arbogast’s chief at Richmond Fire Department and Garvin was acquainted with him through family — who had opened Firehouse in 2011. So, when Broyles was ready to move on from the business, Arbogast and Garvin jumped at the chance.

They bought Firehouse in Richmond late last summer and then began looking to expand, with a goal of getting to five locations within 10 years. They bought the site of their Dunkirk location — 126 E. Commerce St. — early this year.

The menu features BBQ fare, including beef brisket, pulled pork and smoked chicken. The Mojo sandwich features pulled pork with sweet BBQ sauce, topped with macaroni and cheese on Texas toast.

The Mojo — pulled pork with sweet BBQ sauce, topped with macaroni and cheese on Texas toast — is one of the most popular sandwiches at Firehouse BBQ and Blues. (Photo provided)

 

Pizzas — the Triple Pig is covered with pulled pork, smoked sausage and banana peppers — were among the most popular items at the new Dunkirk site in its first month, Garvin said. His personal favorite side dish is the scalloped cabbage, and he added that the top dessert is always the peanut butter pie. (He’s also excited about a new “dirt pudding” dessert that is in the works.)

Arbogast and Garvin are regularly smoking meat at one site or the other. Brisket stays on the smoker for at least 14 hours and then rests for at least two, preferably three or four. They exclusively use hickory smoke.

“It’s just the time and the care that we put into it,” said Garvin, who worked in automotive service for about 15 years before stepping away to be full-time with the restaurants. “First, we buy the highest quality beef we can. It's delivered twice a week … We like to let our meat stand out. We don’t over-season it. It’s a very slow, long smoke.”

Firehouse is open from 11 a.m. to 9 p.m. Tuesday, Wednesday and Thursday, and 11 a.m. to 10 p.m. Friday and Saturday.

In addition to food and drink, it also features music on Friday and Saturday nights.

“We really like to get as many local artists as we can,” said Garvin. “All types of bands, anywhere from cover bands for AC/DC, hair bands, ’80s, ’90s. We have a gentleman who sings Elvis (Presley). Blues. A lot of country. … We just try to capture as much diversity in that realm as we can.”

The Richmond restaurant also caught the eye of “America’s Best Restaurants.” The show — americasbestrestaurants.com — has made dozens of visits to Indiana, including featuring Dairy Dream of Albany and Amazing Joe’s Grill of Muncie.

Firehouse is expected to make its appearance in November.

Plans are still in place to continue growth with new locations, but, for now, the focus is in Dunkirk.

“We’re trying to get through the opening of here first,” said Garvin. “We just want to make sure this place is ran just as efficiently … and the consistency is equal to Richmond.”