A group of us went to Doc's Cantina last night. It was with some trepidation – it's usually a risk when a place has only been open for two days beforehand – but we had a great night!
We did have reservations (the wait without them was 90 minutes!), so I'd definitely recommend that.
Their menu is outstanding. It's not as broad as most Mexican restaurants, but does have every category covered, along with a number of seafood dishes. They also had a small but well chosen list of beers, including several interesting ones on tap (including Negro Modelo) and a range of Margaritas, sangria, and other options.
We had:
Started with chips and salsa on the table . . . two in our party are spice wimps, and couldn't handle the salsa, but the rest of us thought it had a nice level of zing to it . . . there was little liquid; it was a chunky blend of veges and spice, and the chips were unique (resembled a high fiber chip with body and taste, rather than the standard).
Guacamole . . . theirs was smooth, not chunky, but with a good flavor . . . I found it mild, although one of the spice wimps thought it too spicy. . . $7
Doc's Queso . . . queso is queso . . . this didn't appear that different from the norm, but I like the norm! . . . $7
The three women all had the grilled corvina . . . they had three empty plates afterwards, and all would order the flaky, meaty, perfectly cooked fish again . . . it was moist, and perfectly cooked and seasoned . . . most places in Louisville typically overcook fish, but maybe their Basa training took over as the fish was cooked to the exact right degree. . . $16
Two ordered the Burrito . . . there was a large portion of food, and neither could finish it, but both liked the meal . . . as these were two who worried about spice levels, I'd guess they were mild dishes, but didn't try it myself. . . $16
I had the Chicken mole . . . a half chicken, covered with what was more a mole paste than a true "sauce", served with fried plantains and Blue Cornbread . . . the chicken – on its own – was well seasoned and full of flavor, but with the mole took on a whole other level of flavor; similarly, the cornbread at first appeared to have a different profile than I am used to (more fiber, chewier, stronger grain flavor, likely from using blue cornmeal) but when eaten with the leftover mole proved an inspired combination . . . the plaintains were the perfect foil for the spice level of the dish (not hot-spicy, but spicy with a broad range of flavors hitting different parts of the tongue). . . I was the fourth member of the "clean plate" club . . . $16
The downstairs level of the restaurant is relatively plain, bare wood, loud, lively, fun, and with a great view of the river and the large bar . . . upstairs is quieter, dimmer lighting, and appeared more relaxing if that's what you want . . . upstairs also had a great river view.
Parking can be tough. They are restricted to the city lots adjacent (which are relatively small) and River Road (always available, but a walk).
Between this, River House, the redecorated Kingfish, and Captain's Quarters, the River is becoming a true focal point for the city's food – maybe a new restaurant row if you go up to Cunningham's and Cast Iron?
