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Doc's Smokehouse & Craft Bar brings Dyer more than 60 craft beers on tap, 100 bourbons and whiskeys, and authentic southern-style barbecue that's smoked exclusively with hickory and dry rub.

The new restaurant and craft beer bar at 1420 Calumet Ave seats 100, plus another 40 or 50 on a patio that will open this summer. Dr. Himanshu Doshi and lifelong restaurateur Brent Brashier, an Alabama native who worked for years in the foodie town of Austin Texas, launched the eatery, which specializes in locally sourced brisket, ribs and other meats.

The National Restaurant Association in its What's Hot 2016 Culinary Forecast found barbecue is the third most popular food in the industry, winning the approval of 62 percent of professional chefs. Several barbecue joints have sprung up in Northwest Indiana in recent years, including Bombers BBQ and True BBQ and Whiskey Bar in Munster, and Q-BBQ in Schererville.

"Barbecue is having a moment," Brashier said. "Everything is cyclical. People are looking for real quality food that's done simply and fresh."

Doc's Smokehouse & Craft Bar, which is decorated with blues records from Barshier's personal collection, has many southern flourishes such as Alabama white sauce and an LA Caviar appetizer featuring black eyed peas and sweet peppers where LA really stands for Lower Alabama.

The meats are only smoked and spiced in the kitchen so diners can add regional BBQ sauces of their choosing at the table. They're all sourced locally, including from Meats by Linz in Calumet City and the Belstra Group hog farms in DeMotte.

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"We place an order for hogs on Wednesday, we smoke them on Thursday and you're eating the ribs on Friday," Brashier said.

The restaurant may be the first in Northwest Indiana with a "digital pour" screen similar to the one at Links Taproom in Wicker Park where patrons can see in real time which beers are running low, what's next to be tapped, and details like ABV and serving size. It will try to feature at least one beer from every Northwest Indiana craft brewery as well as draft cocktails such as a Sazerac made with whiskey distilled in southern Indiana.

The restaurant is open at 11 a.m. seven days a week, and closes at 11 p.m. Monday through Thursday, at midnight on Friday and Saturday and at 10 p.m. Sunday.

For more information, visit docsbbq.net or call 219.262.3627.

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Business Reporter

Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.