Doc Crows - Constructive Criticism

Background - we're both foodies from the New Orleans area and have been certified BBQ judges for over 10 years.

Another "amateur expert" heard from. I would have liked seeing your opinion of the Q.
BP

Background - we're both foodies from the New Orleans area and have been certified BBQ judges for over 10 years.

Another "amateur expert" heard from. I would have liked seeing your opinion of the Q.
BP

I dunno Winger...If I were a foodie from New Orleans, I would have probably made a beeline for the Po-Boy as well. What better way to get your bearings than by sampling something you are quite familiar with.

BTW...THIS "amateur expert" did an outstanding job of screwing up some ribs last weekend... Rendering my glass house a bit more fragile.

We've pretty much given up on finding excellent restaurant BBQ in Louisville -- every time we find a place we like, they close (Statens, Kentucky BBQ). Plus, we have way many more years of experience with New Orleans food than we do with BBQ.

We were hoping for something different at Doc Crows since they promote their New Orleans cuisine. We were also looking for a place we could bring friends who appreciate good southern style food - not some fusion interpretation -- carrots in gumbo? Really, now. We'll probably give their BBQ a try at some point.

Suggestions for Doc Crows -- you went through the trouble of importing decent French bread for your po-boys, how about trying some simple, authentic New Orleans frying techniques and go back to classic gumbo ingredients. Serve up a shrimp and oyster seafood platter with plain french fries, and cole slaw, pile the fried seafood on top of some buttered white bread toast, put some Tabasco and Franks Hot Sauce on the table, and you'll bring tears to the eyes of anyone who knows New Orleans.

Suggestions for Doc Crows -- you went through the trouble of importing decent French bread for your po-boys, how about trying some simple, authentic New Orleans frying techniques and go back to classic gumbo ingredients. Serve up a shrimp and oyster seafood platter with plain french fries, and cole slaw, pile the fried seafood on top of some buttered white bread toast, put some Tabasco and Franks Hot Sauce on the table, and you'll bring tears to the eyes of anyone who knows New Orleans.

Jim, sounds like you know what it means... to miss New Orleans... sniff sniff.

Does anyone know where I can get their menu online?

This url doesn't work;
http://www.docrows.com/

Also, their phone isn't working. Are they even open for business?

thanks annemarie!

[Robin Garr]

thanks annemarie!

Also try it with two C's as in "Doc Crows" ...

http://doccrows.com/

[Robin Garr]

robin, i still could'nt find the menu on their website from what you posted:
http://doccrows.com/
is their a secret in finding the menu on their website? cause i tried clicking on the images to no avail.
at least it's on facebook.

Oops! No, I didn't even look, I just wanted to pass along that their Web address has two C's in it. That Website is not very up to date - it's pre-opening, and talks about them opening in February 2011.

To the Doc Crows folks; Googling Doc Crows' menu yields hellolouisville.com, urbanspoon, et al. Both of these have your web address with one "C".

robin, since i'm not computer savvy, i thought i was doing something wrong. no biggie.
you'd think doc crows would be up to speed with their website.
i noticed lot's of restaurants that need to update their websites. menu different. different hours.or no hours posted at all.

That's anarchy!!

I had a less than stellar meal here soon after their opening.

This Monday, a colleague scheduled a lunch there. How was the food? The best answer I can give is, I returned both Tuesday and Wednesday for lunch.

Whether my first experience was due to an off day by their kitchen or my taste buds, everything is now right.

I have never experienced the depth of smokiness, outside of my patio, that I found in their brisket. I have eaten at 4 or 5, of what The Food Network would consider, the best 10 BBQ restaurants in the country. This was the best brisket I have ever had.

From what I ordered and tasted from my colleagues plates, the excellence of the brisket is the norm, rather than the exception, on the menu.

The service was also excellent. The renovation of the building was extremely well done.

Minor points on criticism...the fries weren't bad, but lacked the excellence of everything else. I prefer water to any other drink during a meal, the water pitchers on the table were warm. The wait staff should fill the water glasses with ice prior to serving.

There is a great chance tomorrow will represent my 4th lunch there this week.

My husband and I had lunch at Doc Crow's today. We were looking forward to trying this new place. We waited only about 5 minutes, and were offered a place at the bar to eat, which was fine with us, since the full menu was available. My husband ordered the oyster po'boy, and I ordered the pulled pork sandwich with sweet potato fries. The fries were very good, and the bread on both sandwiches was excellent, we agreed. The problem with the pulled pork was evident immediately when I bit into it - right into a big hunk of fat/gristle. I took the sandwich apart, and found that approximately 1/3 of the pork was fat/gristle. Yuck. The rest of the meat was moist and tender, and the tobacco onions were a perfect addition. But I was really disappointed with the quality of the pork that was on that sandwich. My husband rated his oyster po'boy as "pretty good," but preferred the one he's had at another restaurant in town.

I'm sure we will be back to try some other things on the menu, as there were so many that looked appealing, and we don't judge a restaurant on the first try. We are not complainers, so we did not say anything about the pork, but thought the management might see this and should be aware....