“It’s been slow,” a staffer at Dixie Supply Bakery & Café admitted when asked about the downtown nook’s new dinner service. She predicted traffic will pick up once more eaters realize the biscuit specialist has added evening hours. Best known for its all-day breakfast and tomato pie, the restaurant in November started staying open from 5:30 p.m.-9:30 p.m. on Fridays and Saturdays. The dinner menu includes a few carryovers from the lunch menu, such as sausage gumbo and a burger, but the kitchen’s also concocted ritzier items that aren’t available when most folks are ordering eggs. Among the new options are a gouda grits cake with dunk confit; cornmeal-crusted oysters; a pan-fried pork chop and crab cakes sauced with heirloom tomato beurre blanc, priced at $19. Dixie Supply is participating in Charleston Restaurant Week: Its $30 menu features truffled potato soup and a port-roasted Joseph Fields Farm duck breast. For more information, call 722-5650.