Eclectic Kim Review: Doc Crow's Southern Smokehouse and Raw Bar

After a rather long day of driving from Nashville for the Buffalo Trace Distillery: The Trace Tour, followed by the James B. Beam Distilling Co: Beam Made Bourbon Tour and Tasting and then checking into my hotel, the Hotel Bourre Bonne Louisville, Curio Collection, I was more than ready for a delicious dinner.

On the suggestion of the front desk at the hotel, I walked the short distance and made my way to their top recommendation: Doc Crow’s.

The moment I sat down, I was struck by the sheer scale of the place. Over 2,000 bottles of whiskey and bourbon lined the shelves. The atmosphere was warm, lively, and unmistakably Southern.

I scanned the menu before asking my server, Derek, for his suggestions. For whiskey, I wanted something with depth and personality – something he himself would drink.

Derek paused for a moment – then said “I’ll bring you out an once of the RABBIT HOLE DARERINGER PEDRO XIMINEZ FINISH. It will be $11 – does that sound good?”

Absolutely.

Then came the question of dinner. I asked Derek for one recommendation. I wanted something so good I’d think of it every time I remembered Doc Crow’s. Without hesitation, he suggested the SHRIMP & CHEDDAR GRITS (Sautéed shrimp with andouille sausage, scallions, and smoked tomatoes over creamy grits).

Now, when Derek first mentioned this dish to me, I slightly balked. I honestly just do not like grits. I’ve tried – various times and in various ways. But grits and I are not a food item that get along well together.

“Well, what if we switch out the grits for the potatoes?” he asked.

Sold.

When the dish arrived, I took a deep inhale. It was love at first bite.

The dish was perfectly seasoned, The shrimp was juicy and delicious and paired well with the creamy red-skin mashed potatoes. Paired with slow sips of whiskey, it was everything I didn’t know I needed. As I sat devouring my dinner in my comfortable surroundings, I was deeply appreciative of the layered flavors that left me deeply satisfied.

There were no leftovers.

Derek tried to tempt me with a slice of Louisville’s famous DERBY PIE® for dessert, but I politely declined. As I paid my bill and thanked him for the wonderful service, I left Doc Crow’s feeling content and perfectly full.