September 15th, 2013 by Jill Meredith – Comments (5)
I have a confession to make. I am a food writer and I am addicted to Restaurant Week. This week has been so full of delicious fun, I had to go again…just one more time. This time, I decided to go for big, spicy flavors, so I chose Doc’s Wine and Food on Brookside.
Just walking into this handsome eatery made me feel better. I settled myself at a table to start my adventure.
While the entire Restaurant Week menu looked amazing, I had preconceived ideas of what I wanted, and I didn’t waiver…much.
For the appetizer, the choices were Spinach and Andouille Dip, Doc’s Caesar or a cup of Gumbo. Originally thinking I wanted to try the dip, I decided on the Gumbo; it was a great choice. Hearty with shrimp, Andouille, chicken and rice, it was moderately spicy, but fantastically flavorful. What a great way to start lunch!
The entrée decision was actually one that I made at the beginning of the week; in fact I think I dreamed about it more than once. While I’m sure the Monte Cristo and the Half-pound Burger were very worthy competitors, the Shrimp and Grits, completely stole my heart. I may be a happily married woman, but that dish…OHHH… I will dream of it again tonight, I am sure! Three succulent, somewhat spicy jumbo shrimp were gently nestled on a bed of the best grits I have ever had the pleasure of eating. The stone ground grits were hot, cheesy and mildly sweet, contrasted with the meaty, well-seasoned shrimp. Cheddar cheese gave them bold flavor without overpowering the grits themselves. In a word, they were pure ecstasy!
Dessert was a relatively easy choice too. Since I consider myself somewhat of a bread pudding expert, having created several of my own varieties, I was extremely anxious to try it. While some can be either too mushy or a little too firm, this one was a lovely balance of both. Sturdy, but still soft and delicately flavored, it was a milder ending to an otherwise spicy meal that was most enjoyable. The Hard Sauce was infused with a little Whiskey, as was the custard that soaked into the sourdough baguette Blackberries and blueberries adorned the pudding and added a little extra color, texture and fresh flavor.
If you haven’t been Doc’s yet, you’re in for a treat. Doc’s truly has the cure for whatever ails you.
I conclude my Restaurant Week posts by saying, “Thank you, Tulsa!” With the help and support of Doc’s and other local restaurants as well as hungry patrons, we are helping cure hunger in Tulsa, one backpack at a time.
Doc’s Wine and Food
3509 S Peoria
Tulsa, Ok 74105
Tuesday -Thursday 11a – 10p
Friday 11a – 11 p
Saturday Brunch 11a – 3p
Dinner 4p – 11p
Sunday Brunch 11a – 3p
Dinner 4p – 9p
Jill Meredith – Author
Jill is a foodie and freelance writer who lives in Broken Arrow with her husband, their daughter and some furry family members. She loves spending time in the kitchen developing new recipes and reading cookbooks like novels. Besides writing for TulsaFood.com, Jill also writes monthly food related columns for Oklahoma Magazine and several weekly articles for Examiner.com. She loves sharing her knowledge and has even taught cooking classes.