The smell of fresh barbecue fills the air at Black Ember Grill in Dover, as chef and co-owner Trevor Appel prepares different meals in their new restaurant on Monday, Nov. 25, 2024.
WEST DOVER — Black Ember Grill is highlighting the talent and creativity of a local chef.
Trevor Appel, chief and co-owner, was the last chef at Dover Forge, a neighboring restaurant owned by Rich and Laurie Caplan that’s now home to American Flatbread. The Caplans owned the space where Black Ember Grill is at 171 Route 100 and wanted to open a restaurant on a smaller scale.
“From day one, we had all the confidence in Trevor,” Rich said. “It’s kind of our financial investment, and his time and restaurant expertise.”
Eventually, the Caplans would like to step away from the restaurant and just be landlords. They leased the Dover Forge building to American Flatbread starting in 2022.
“This brainchild has been a work in progress ever since then,” Laurie said.
COVID-19 “changed our worlds from a medical and social standpoint but also from a labor force standpoint up here,” Rich said. With such a small population to draw from, businesses can struggle to find staffing.
The Caplans had hoped Black Ember Grill would take a year to get up and running. Now, it’s been more than two.
“Everything took longer than we thought,” Appel said.
A hamburger cooks on top of a wood fired grill on Monday, Nov. 25, 2024. Purchase local photos online.
Laurie described “a whole retrofit of the space” that included a new kitchen. Under prior ownership, the building served as a sales office and an art gallery.
Before the restaurant, Janine’s Home & Style Boutique opened in the building. Laurie, who works there part time and at the restaurant, said the business just celebrated its two-year anniversary.
In August, I Love Art Space Gallery opened in the building. Black Ember Grill launched the first week of November.
David Powell of Innovative Construction helped create the layout for the restaurant with input from Appel and the Caplans. Rich called the design “the most efficient use of kitchen space you will see.”
When a roof was being replaced at Dover Forge, Appel played with the thought of hosting an outdoor kitchen for the summer. While the idea didn’t pan out, he found a man in Brooklyn who welds grills together. When the new project came about, he reached out to buy one.
The Caplans picked up the grill from Northfork Ironworks in Red Hook.
“That thing is pretty stout,” Rich said.
A Lang BBQ Smoker used at Dover Forge is now at Black Ember Grill. Laurie said Appel is a master at cooking on the smoker and came up with the name of the restaurant.
Appel recounted experimenting with a mini version of the grill at home whenever weather and time allowed. He introduced items to the menu that involved wood-fired cooking.
Much of the menu is “similar to stuff we’ve done before and had success with,” Appel said. He credited wood-fired cookbooks with teaching him some things.
“It’s a lot of trial and error,” he said. “I’ve landed on a menu I was really happy with. It’s working out so far.”
Laurie said Appel and his team make everything from scratch “right down to the tray of barbecue sauces,” which is a unique feature in the Deerfield Valley. Meat and produce is purchased locally whenever possible, Appel said.
Appel worked as American Flatbread’s general manager last winter as he developed plans with the Caplans for Black Ember Grill.
“He’s young,” Laurie said of Appel. “He’s talented. He runs a quiet kitchen. He’s very respected by his help in the kitchen, staff in general, front of the house.”
Black Ember Grill will not have an emphasis on the bar like Dover Forge did.
“This is a food house,” Rich said in a recent interview last week. “So far, our lunches have been very productive, and this is in November. We’ve been doing anywhere from 20 to 45 for lunch.”
With just 32 seats in the restaurant, Rich said, “the idea is to be small and full versus large and less full” with “great food, good portions, great service.”
“So far, it’s all gelled together here,” he said. “The overwhelming response about the food has been amazing. There’s more people taking to-go portions.”
Smoked meat meals come with a corn muffin and two sides.
Menu items currently include squash ravioli, bruschetta, wings, Brussel sprouts, chili, pork belly, salads, burgers, sandwiches, pulled pork, brisket, chicken, ribs, steak, pork chop, salmon, stuffed squash and fries. Dessert options include s’mores, crème brule and cheesecake.
Black Ember Grill can be rented for private parties and events. No reservations are currently being taken for meals.
With the Epic Pass at Mount Snow bringing more guests into town as well as the trails that abut the property and the new pickleball court next door, Rich anticipates the restaurant will be very busy for lunch and dinner throughout the winter. He allows trail users to park in spots at the restaurant through an agreement with the town.
Visit blackembergrill.com or Facebook for more information. To contact the restaurant, email blackembergrill@gmail.com.
