He’s on a mission to change his restaurant’s image – from diner to fine-dining.
Domenic Chirico, owner of Domenic’s On 20, said he wants the public to let go of the family’s old restaurants, Domenic’s Diner, which had one location in Fonthill and one in Wainfleet.
“As you can see it’s not a diner and also we want to do dinners, big time,” Chirico said. “You’ve got a beautiful bar, you’ve got a dining area, we have a patio for summer time.”
Chirico purchased the property located on Highway 20 in Fonthill and opened the restaurant about a year and a half ago.
He said his daughter’s restaurant – Domenic’s Diner – which used to be located in the area but was destroyed by fire two and a half years ago had an established customer-base that the new restaurant has been able to attract.
The establishment is packed for breakfast and lunch, but the 77-year-old chef said he hopes they will really start attracting a dinner crowd.
“We want to tell the world, ‘Hey don’t forget, we don’t only cook bacon and eggs.’ We do have nice dinners and they’re very economical. We’re not a high-priced house, we’re pretty moderate that way.”
Chirico has been in the business for 63 years, and as a certified master chef continues to man the kitchen and Domenic’s.
The focus of Domenic’s is that the food is made-to-order, fresh and local.
“We pride ourselves that everything is made fresh – it’s not a boxed food place, or a deep-fryer,” he said. “Any chance we get it’s 100 per cent local if we can, like our eggs, our potatoes, big item things… it’s all from the farm, we don’t buy it from California.”
Chirico said the family is in the process of selling the Wainfleet diner to focus all of their time and energy into the Fonthill restaurant. Both Chirico’s wife and daughter help run Domenic’s On 20.
“We’re just a little family trying to make ends meet.”
Domenic’s On 20 is open seven days a week from 7 a.m. until 10 p.m. except on Sundays and Mondays when the restaurant closes early at 3 p.m.
Source: BIZ BUZZ: Domenic’s On 20