Doc & Bubba’s on New Holland Road is that kind of magical place that opens to the public (May 2022) and immediately turns into a hot spot. The view out back is wide and country-gorgeous; diners can opt for outdoor or indoor seating. Based solely on their impressive wine list, popular craft beers and creative cocktails, with deliciously innovative dishes by the outstanding Chef Rosie — think Goat Cheese Truffle Fries, Wood-Fired Pizza and The Foot-Long Grilled Cheese — this restaurant is destined for lasting life.
Since the parking lot right next to the restaurant fills up fast, owners Deb (“Doc”) and Jim (“Bubba”) Radwanski secured offsite parking just down the road with a free limo van to bring patrons right up to the door. Both friendly, enthusiastic hosts lend their total energy and dedication to good eats, good drinks and good times — including live music — infusing everything they do with stellar choices in food. (Do take the time to read their story posted on the wall. It’s a good one!)
Bang Bang Shrimp, Cajun Filet Medallions, Yummy Lobster Bisque
Start off with tantalizing appetizers, from Bubba’s Wings and sauces to an absolutely stellar Bang Bang Shrimp, which is crisply breaded, tossed in a tasty sweet ’n spicy sauce and then garnished with diced spring onions. Cajun Filet Medallions are another excellent choice. The beef is so tender with just the right amount of hot sizzle from Cajun-blackening; accompanying Roasted Corn Salsa in aged balsamic with some baby green beans all combine for a salty-savory effect that enlivens the appetite. It's delicious with a frosty beer, glass of wine or any number of carefully crafted cocktails designed to cool off. The Poloma 12, for example, is tartly refreshing, made with Reposada Tequila, grapefruit soda and lime juice.
The Lobster Bisque stuns with its rich and creamy sherry base, featuring ample fleshy chunks of Maine lobster that transports diners to the seashore in their minds. A sophisticatedly cheesy, twisted, toasty breadstick adds panache. Or go for the Lobster Mac n Cheese starter, again made with Maine lobster and enriched by three types of cheese, truffle oil and toasty Parm-herbed crumblies on top.
Doc’s Salads: Watermelon, Chopped Greek & More
A joy to behold on the plate is Doc’s Watermelon Salad, featuring baby arugula, grilled melon and strawberries with blueberry-pomegranate vinaigrette. It’s one of Deb’s favorites, who is quick to point out many other non-meat choices, including a new item: Totally Vegan Crab Cakes.
A super nice treat lies in the Chopped Greek Salad. This memorable dish holds every item you expect in a top-notch Greek salad, but avoids the usual struggle of corralling large leafy greens and too-large cukes onto your fork. Crunchy cucumbers are cut into small crescents with pretty, full-skin edges; every element is gently bite-sized, allowing all the coarse-chopped greens, sweet feta chunks, pit-less Kalamata olives and shaved tangy parmesan cheese slivers to party harmoniously together in every portion. The dressing is unexpectedly light (not overly vinegar-y) and distinctively Greek in its herbed flavors.
Short Rib Pierogies and Apricot Mustard Salmon
The Handhelds portion of the menu is truly enticing, starting with The Bubba Burger, unleashing Doc & Bubba’s house-made bacon, smoked Gouda, aged cheddar and a fried egg. A fork and knife work well for this monstrous sandwich, a must-order for burger aficionados. Needless to say, it’s very popular. Also available: Impossible Burgers and Black Angus Burgers as well as an aromatic Pesto Chicken Ciabatta.
Those patrons who don’t mind stepping out into new takes on comfort foods will appreciate Short Rib Pierogies…such an unusual platter! This satisfies any Berks Countian’s craving for pierogies (those doughy specialty items typically made with potatoes or cheese). Chef’s genius of topping pierogies with short rib beef braised in red wine yields a most scrumptious way to eat meat and potatoes.
The Apricot Mustard Salmon is simply one of the very best fish dishes around. Using a wood-fired preparation, an Atlantic salmon filet is crispy-edged yet flaky inside, painted above with a golden-brown, apricot-mustard for alluring, semi-sweet, slightly spicy notes with every bite. Partnering with the salmon: smooth, homemade mashed potatoes and almost-sugary broccoli rabe.
Seafood lovers will also adore SSC Pasta — shrimp, scallops and crabmeat — elegantly resting in roasted tomato cream sauce over angel hair. The Wood-Fired Pizza list is fanciful, even offering grilled shrimp paired with baby spinach. (Note: gluten-free cauliflower crust and vegan cheeses are available.)
Best Dessert: Nostalgic Apple Pie
At present, Doc & Bubba’s desserts vary seasonally, but they almost always have specialty ice creams and a warm Apple Pie a la mode. This dish is delightfully different from the standard pie slice, instead allowing diners the joy of digging into luscious, fresh apple pieces clinging to petal-sized crust pieces, all holding a fully nostalgic flair and tasting like Grandma used to make.
Doc & Bubba’s
4312 New Holland Rd.
Mohnton | 484.509.0110
Facebook: Docbubbas
