Doc Crow’s Southern Smokehouse and Raw Bar opening Thursday

From left, Michael Ton, Brett Davis and Michael Ton. (Photo by Steve Coomes for Insider Louisville.)

Though at least one pre-opening event was canceled by a January 19 snowstorm, it looks like Doc Crow’s Southern Smokehouse and Raw Bar will open Thursday.

Insider Louisville staffers were down at Doc Crow’s late last week, working on a story about the proposed “Iron Quarter” project next door. It looked like the final construction touches to an impressive build-out at 127 W. Main St. were 99-percent complete, and that the opening is imminent.

Doc Crow’s marks a new chapter in the already-impressive collaboration of the Ton Brothers – Michael and Steven – who opened Basa Restaurant in the Clifton Neighborhood years ago, then created 732 Social in Gill Holland’s Green Building in 2008 before selling their interest there.

Their partner in Doc Crow’s is Brett Davis, a master sommelier late of Mason, Ohio-based Vintner Select.

Here’s the full release:

Basa owners Steven and Michael Ton and Master Sommelier and veteran restaurateur Brett Davis are pleased to announce that Doc Crow’s Southern Smokehouse and Raw Bar is scheduled to open in downtown Louisville on Thursday, Feb. 10. Located at 127 W. Main St. just steps from the new KFC Yum! Center, Doc Crow’s will serve traditional Southern fare, including barbecue and an array of seafood. The restaurant, which is named after the inventor of the sour mash process, will also focus on bourbon with an extensive selection of more than 60 varieties as part of a list of over 100 whiskies from around the world. Nearly 100 wines, nine beers on tap and 30 beers in the bottle will also be offered. Seating for 199 is divided between a front bar area, a dining area adjacent to and in view of the kitchen, and a dining room in the back of the building which may also be used for private dining for groups up to 60 people.

“The three of us grew up in the South, so we have a great variety of food memories,” said Davis. “From coastal seafood to smoked meats, our menu reflects the diversity of Southern food.”

Signature menu items at Doc Crow’s include oysters in multiple preparations like raw with bourbon mignonette, fried with Doc’s Remoulade and baked Rockefeller; shrimp, oyster and catfish po-boys; Texas style beef brisket; and Memphis baby back ribs. Desserts include bread pudding, cobbler of the day and fresh cookies baked to order. Entrées are priced between $14 to $25, with most items at $20 or less.

Chef Michael Ton draws upon his experience growing up in Texas to create a menu of traditional Southern favorites. As a graduate of the Culinary Institute of America and an alumnus of such restaurants as Todd English’s Olive and Dean Moore’s Top of the Hub, Michael brings considerable culinary expertise to Doc Crow’s. Along with his brother Steven, he opened Basa in 2007 and received a nomination from the prestigious James Beard Foundation for Best New Restaurant.

Steven Ton will oversee front-of-house operations and the restaurant’s cocktail program. He brings extensive hospitality experience to Doc Crow’s, having worked for a variety of fine dining operations in Houston, Boston and North Carolina before opening Basa with his brother Michael. It was his work with Drew Nieporent’s Myriad Group in Manhattan that brought him to Louisville, as he was part of the team that opened Proof on Main.

Brett Davis will leverage his expertise as a Master Sommelier to manage the beverage selections and service standards. He is one of only 105 Master Sommeliers in the United States, and one of only two in Kentucky. Brett brings 20 years of experience in the restaurant industry to the table with notable stints at BIN 54 in Chapel Hill, N.C. Commander’s Palace in New Orleans, Michael’s in Santa Monica, Calif. and Geronimo in Santa Fe, N.M. Most recently, the Tennessee native served as sales manager overseeing sales in Ohio, Indiana and Kentucky for fine wine importer and distributor Vintner Select.

Doc Crow’s Southern Smokehouse and Raw Bar serves traditional Southern fare, barbecue and seafood dishes in the heart of downtown Louisville’s Whiskey Row. The landmark dining destination pays homage to Kentucky’s bourbon industry with its name, which refers to the inventor of the sour mash process, and with its extensive classic cocktail menu. Featuring a casual, family-friendly atmosphere, the restaurant is located at 127 W. Main St. and is open Monday through Thursday, 11 a.m. to 10 p.m., Friday, 11a.m. to 11 p.m. and Saturday, 5 to 11 p.m. Reservations are not accepted, but there is a call ahead system. Visit www.docrows.com or call (502) 257-7132 for more information.