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Doc Crow's Southern Smokehouse & Raw Bar Restaurant Review: Named in honor of Dr. James Crow, the Scottish immigrant who brought scientific accuracy to bourbon-making on the Kentucky frontier, Doc Crow’s offers an impressive array of bourbons to sip while working your way through a pound of peel and eat shrimp or a dozen sweet oysters on the half shell. Take the “smokehouse” moniker seriously. Whiskey certainly pairs beautifully with meat and the smoked pulled pork or ribs and tender beef brisket are sure to please the most persnickety carnivores. Seafood is found beyond the starters. The shrimp po’ boy sandwich is spicily satisfying. Blackened red fish is served with andouille sausage and crawfish etouffée. Vegetarians are accommodated with a savory black-eyed pea burger. Half pound beef burgers, including a monster dubbed “The Bubba” garnished with pulled pork, brisket and fried green tomatoes, are available for those with big appetites. Given the Southern accent on Doc Crow’s menu, you will not be surprised that pecan pie is found among the desserts.