Doc’s Orders
There are things we’ve come to expect from Doc’s. There’s a history of good music, stout drinks, friendly people. Those things haven’t changed; in fact they’ve been improved upon. Doc’s now has live entertainment four nights a week. Every Tuesday in July John Hussman can be heard. Every Thursday there is an opportunity to be a “Doc-Star’ with Andrea Wirth’s open mic-night featuring a plethora of extremely talented local musicians of all ages. On Friday nights Nick Gregory plays followed by karaoke with BK. Saturday will bring you great music from all over the area from The Library Trio to The Trucker Bombs. Drink specials flow daily and you can sip on them while watching any one of the 12 TVs, or shooting a friendly game of pool. They even have a non-smoking family room now where kids are welcome daily until 9 p.m.
I, however, had a new experience at Doc’s recently; the food. When I was asked by my editor to do a food review on Doc’s I really wasn’t sure what to expect. I guess that’s not exactly true, I expected bar food; greasy frozen burgers, processed imitation cheese products, etc. What I expected was certainly not what I got.
Joe Wagner, the Denim Chef, was kind enough to sit down with me and explain his ideas on food and cooking, and developing a menu of popular food with unexpected styling. There are many items on the menu that you would expect to see; chicken strips, cheese sticks. The quality of the food you are served, in contrast, will far exceed your expectations.
Joe has been cooking since he was 14. He is a self proclaimed graduate of “The Culinary School of Hard-Knocks.” Joe has been preparing fine cuisine in this area at every venue from country clubs to pubs. With meat and potatoes, “American Cuisine” being his specialty, Chef Wagner prefers to prepare his food “like your mom cooks,” assuming that is that your mom is one hell of a cook. The Denim Chef has prepared food for quite a few celebrities as well, with I’m sure discerning palates, 
such as Buddy Rich, Charlie Daniels, Joan Jett and Pete Rose, always with a rave response. In 2007 he was the winner of the Courier and Press Chef’s Challenge. After tasting what I was served I have no trouble understanding why.
Every bite of food I was served was made from scratch, and let me tell you I was served plenty. Platter upon platter was brought to my table as Joe walked me through a good part of the menu, insisting I at least try everything put before me which was no small feat I assure you. The buffalo shrimp was the first bite and I knew then I was in trouble. It was tender and light with enough sauce to satisfy but not over-power the shrimp – delicious. The buffalo strips and wings were every bit as enticing. I found out later he got the sauce recipe from Don Mattingly who brought it back to him from Buffalo. The beer-battered onion rings are a real crowd pleaser I was told, and after tasting them I can see why. And the beer battered mushrooms – the best I’ve ever had, seriously, the best.
The nachos certainly were not lacking toppings or flavor, and the Mexican Potato skins were a little fiesta in my mouth. Hand-breaded Catfish Strips are something I’ve never had, but I assure you I will be having them again. The biggest surprise to me though was the Homemade Mozzarella Cheese Puffs.
You may think that a mozzarella cheese stick is a mozzarella cheese stick and until last week I would have agreed. Now, however, I can say with absolute certainty that all cheese sticks are not created equally. Doc’s cheese sticks look more like dessert than an appetizer. The flaky, light pastry is sinful, flavorful and a real treat. Even the pizza is made from scratch in a Huff’s Una Pizza style. Plate lunches are served Monday through Friday, offering something for everyone, with options of salad, a sandwich, or a meat and potatoes meal. Even the desserts are homemade.
When I asked Chef Joe what his suggestions were he replied “We offer a twist on bar food. My suggestion is you come out and give us a try.” I have to say, that would be my suggestion as well.
Doc’s is located at 1305 N. Stringtown, and open is Monday-Thursday 11 a.m.-11 p.m., Friday and Saturday 11 a.m-1 a.m. and Sunday noon to 1 a.m. So head on down or call in an order to 401-1201 to cure what ails ‘ya.
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Credit | Dylan Gibbs
