Doc Crow's Southern Smokehouse opens Feb. 10

[Robin Garr]

Doc Crow's Southern Smokehouse and Raw Bar, a new spot on Louisville's Whiskey Row operated by wine guy Brett Davis and brothers Michael and Steven Ton of Basa, is opening to the public Thursday, Feb. 10 (UPDATED), at 127 W. Main St.

Another potential hot spot in the arena district ... that nabe is booming, and with any luck (and assuming an improving economy), I could see the arena district and a renewal of energy in West Market/Main (oh, all right, NuLu) evolving into a fairly contiguous restaurant row linking downtown with the inner ends of the Frankfort and Baxter-Bardstown strips. Can you say "Party City," everyone?

We're VERY excited about this -- po-boys on REAL New Orleans french bread! If you haven't had one in New Orleans, you're in for a real treat. We're from the New Orleans area and this is BIG!!!

Lots of restaurants do a credible job of frying shrimp and oysters, very few understand fried catfish, NONE understand that a po-boy just doesn't work on sourdough, hard baguettes, or anything but authentic french bread.

OMG!

Yay raw bar! I think searching for Louisville raw bar and louisville NYC style pizza is how I found LHB

So is this like a situation where one brother wanted to open up a "smokehouse" and one brother wanted to open up a "raw bar".

So is this like a situation where one brother wanted to open up a "smokehouse" and one brother wanted to open up a "raw bar".

I was thinking the same thing, it's a rather strange combination! I guess they're two extremes so they will have something for everybody?

So is this like a situation where one brother wanted to open up a "smokehouse" and one brother wanted to open up a "raw bar".

I was thinking the same thing, it's a rather strange combination! I guess they're two extremes so they will have something for everybody?

I think it's what they call "fusion" nowadays. Regardless, I'm hoping it's a success...although I'm leaning toward the "Smokehouse" side of the house myself.

[Robin Garr]

Just in ... a few last-minute delays, and the restaurant will now be open to the public on Thursday, February 10. I'll add a correction to the original post.

Just read the press release in the Courier. What an interesting, progressive concept. The pictures of the interior are also fantastic. Best of luck to the Ton brothers and Mr. Davis. Can't wait to stop by and check it out!

Anybody else think the name is rather unfortunate? "Doc Crow's Southern Smokehouse" immediately brings "Jim Crow" to mind, which is probably just a terrible coincidence, but still.

[Robin Garr]

Anybody else think the name is rather unfortunate? "Doc Crow's Southern Smokehouse" immediately brings "Jim Crow" to mind, which is probably just a terrible coincidence, but still.

I'm off on my usual rant about downtown Louisville institutions claiming names like "Southern" and "Hillbilly" that don't fit the city's historic culture and heritage. Feh!

The name reminded me more of Old Crow bourbon.

I'm off on my usual rant about downtown Louisville institutions claiming names like "Southern" and "Hillbilly" that don't fit the city's historic culture and heritage. Feh!

The name reminded me more of Old Crow bourbon.

The founder of Old Crow bourbon was named James Crow, making this all the more confusing.

Still, I think for many people, a different, more unpleasant sort of Jim Crow may come to mind. Seems like an association that any restaurant would want to avoid.

Doc Crow's Southern Smokehouse & Raw Bar —the long awaited and newest tenant on Whiskey Row—pays homage to the Kentucky Bourbon industry with its name, which refers to the inventor of the sour mash process, James C. Crow.

http://lcvb.informz.net/lcvb/archives/a ... 53875.html