If you’re longing for a taste of New Orleans, there’s no need to hop on the next plane; it’s actually as close as Brookside.
Open since 2010, Doc’s has an eclectic mix of New Orleans favorites, plus staples from other cultures like Capresse Salad, Beef Tenderloin Nachos and Asian Gazpacho. In June, Tim Richards, formerly of Bodean, became the executive chef. Wanting to replace some of the outdated, heavier dishes with lighter options, Richards posed the question to the ladies on his staff, “What would you like to see on the menu?” Those answers became the inspiration for a couple of new dishes. Papperdelle Jardinière is a lighter option combining seasonal vegetables, papperdelle pasta, white wine and pesto. Grilled Sea Scallops feature beautiful, plump scallops atop a bleu cheese and heirloom tomato gratine with basil aioli.
There were some items that Richards didn’t want to touch. One of those is the Shrimp and Grits. A Southern classic, jumbo Gulf shrimp are served atop jalapeno stone-ground grits, cheddar cheese and Creole barbecue sauce. As far as desserts go, bread pudding is the one constant. Other options change periodically. The menu changes seasonally to reflect what is freshest at any given time. The new fall menu became available in October. 3509 S. Peoria Ave., Tulsa. www.docswineandfood.com
