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Doc Crow's Southern Smokehouse & Raw Bar Restaurant Review: The name Doc Crow’s pays tribute to Dr. James Crow, the Scot who brought scientific methods of whiskey making to frontier Kentucky and whose bourbon, Old Crow, was said to be the favorite tipple of Gen. Ulysses S. Grant. Bourbon is showcased and pairs winningly with the Southern-inspired menu, which reflects the two-way Ohio and Mississippi River route once traveled by bourbon barrels and Gulf seafood. Featured are spinach salad with candied pecans; oysters on the half shell with bourbon mignonette; seafood gumbo; spicy peel-and-eat shrimp; smoked ribs, chicken or brisket; and po’ boys. Even dessert has a Southern accent. Indulge in the Wilber Sundae made with brown butter praline ice cream, cinnamon seasoned pork rinds and candied bacon topped with maple syrup and a bourbon cherry. The wine list assembles good values and out-of-the-box choices from around the globe. Attentive service and a full bar are found here, too. Large front windows open on Main Street in fine weather adding to the airiness of the restaurant’s wood and brick interior.