Industry News | July 30, 2013

Doc B’s Brings Its New Concept to the Windy City

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Doc B’s Fresh Kitchen, located at 100 E. Walton, is bringing “fresh-casual” dining to Chicago’s Gold Coast this summer. With options for breakfast, lunch, dinner, and brunch on weekends, Doc B’s caters to those seeking fast dishes and snacks any day of the week.

 

Created by restaurateur Craig Bernstein and named in memory of his father, Dr. Robert Bernstein, Doc B’s acts as an extension of guests’ kitchens, providing dishes made from scratch with the highest-quality ingredients, all served in a modern atmosphere by knowledgeable and hospitable staff. Whether guests are looking for egg breakfast sandwiches, crisp salads with seasonal toppings, or a sustainably-raised aged steak, Doc B’s serves it up quickly and easily.

 

Diners place their order at the counter under the ever-changing digital menu before taking their seats in the 110-seat dining room. Using a state-of-the-art GPS locating system, servers bring the meals to the guests on real china and glassware, checking back frequently to refill sodas or take an order for another cocktail. Guests can also choose to bypass the counter and sit at the full-service bar, receive real menus and order and enjoy their meal in the traditional fashion. This service model allows guests to create their perfect dining experience—whether grabbing a quick coffee to-go or sitting to enjoy a multi-course meal, everyone gets what they want at the speed they need it.

 

The extensive menu by CIA graduate Chef Ed McIntosh, formerly of Great American Restaurants, boasts a wide selection of house-made dishes, many prepared with ingredients from local, independent purveyors such as hand-formed, specially blended burger patties from Publican Quality Meats or a hot and iced coffee bar (available mornings only) featuring three drip selections from BowTruss Coffee Roasters. The restaurant gets its herbs from another interesting source: the vertical, hydroponic garden that is featured prominently in the space.

 

For breakfast, guests can choose from a number of options to get a jump on the day such as steelcut oatmeal with seasonal fruit or cinnamon swirl; Greek yogurt parfaits layered with housemade granola and seasonal berries; or egg sandwiches made with your choice of egg white or whole egg, served with a variety of craveable toppings on a locally-baked white or whole wheat English muffin, made specifically for Doc B’s.

 

At lunch, salads, pizzas, sandwiches, and burgers are the stars of the show. Pizzas are hearth-baked at 700 degrees and feature topping combinations such as the El Verde topped with avocado, pickled jalapeno, cotija cheese, cilantro, “frenched” onions, garnished with a drizzle of black bean sauce. Burgers are topped with seasonal ingredients and served with guests’ choice of hand-cut fries, sweet potato fries, cole slaw, or Doc B’s quinoa salad. Selected entrees are also available for lunch, including the Palm Beach Ribeye, a 28-day-aged, citrus and soy marinated steak served with handcut fries.

 

For those looking for even faster options at lunchtime, Doc B’s Express has them covered with a rotating selection of previously composed, ready-to-go salads and sandwiches served with avocado oil potato chips. Doc B’s Express: We “grab” so you can “go!”

 

Also available for both lunch and dinner are Doc B’s proprietary and fully customizable “Wok Out” bowls. Just like you would make at home if you had time, guests can create multiple variations with seasonal market vegetables stir fried with guests’ choice of sesame teriyaki or spicy thai sauces, Amish chicken, filet, shrimp, or ahi tuna, Shanghai-style noodles, or sticky brown rice.

 

At dinner at Doc B’s, guests can enjoy high-end, restaurant-quality entrees in addition to sandwiches, burgers, salads, and pizzas. Doc B's offers a variety of options from the Chili-Rubbed Slagel Farms New York Strip topped with an agave ponzu and accompanied by a black bean and sweet summer corn salad to the No-Napkin Fried Chicken which is completely de-boned and drizzled with habanero honey and served with house-made cole slaw. For dessert, guests can choose from a seasonal selection of cold pressed juice popsicles, cakes, pies, and flash-frozen gelato cookie sandwiches.

 

A menu of local craft beers are available on tap and in the bottle/can—think brews from Revolution, Goose Island, Three Floyd’s, and Lagunitas—alongside a list of wines by-the-glass and cocktails designed to complement the food menu. For the teetotalers, or those just on the wagon for the week, Doc B’s offers fresh-squeezed juices with blends like carrot, beet and raspberry or pineapple, mint and pear, a wide selection of sodas, and house-made lemonade.