Doc’s BBQ & Whiskey

08/04/2026

IT’S TUESDAY AT DOCS! That means Quesabirria, Brisket Birria tacos, and Pulled Pork Tacos! 🤤 Come get them while you can!

08/01/2026

07/15/2026

Glad we could show off a little bit of our amazing menu. If you haven't had a chance to get down here yiu are missing out.

07/04/2026

Always a good time at Doc’s

07/03/2026

Join us early tomorrow July 4th and take advantage of one of the best places on the Row to watch the parade.

Full bar will be open as well as Doc's famous Brisket Breakfast Burritos will be available.

06/28/2026

One of the biggest decisions every BBQ restaurant has to make is which lane to choose.

Lane #1: Smoke the meat, refrigerate it, then reheat it later using a microwave, oven, or grill.

Lane #2: Smoke it fresh daily and serve it fresh until it's gone.

At Doc's BBQ & Whiskey, we chose Lane #2.
That means every day our team tries to predict exactly how much BBQ our guests will want.

Today alone we cooked 80 racks of ribs, 62 briskets, and 100 pounds of pulled pork. Most days we get it right. Occasionally, we don't.

When we sell out of a protein you were craving, we know it's disappointing.

Believe us, it's disappointing for us too. We never like telling a customer we're out of something they came in specifically to enjoy.

But we'd rather occasionally sell out than compromise the quality and freshness that make great BBQ special.

Fresh BBQ isn't made with a microwave. It's made with wood, smoke, time, and a lot of hard work.

Thank you for understanding and for supporting a BBQ restaurant that chooses fresh every single day. We truly appreciate every one of you.

06/19/2026

Happy Father’s Day !!!