Doc’s Louisiana Boil Brings Cajun Flair to Central Avenue

docs

The culinary renaissance of St. Pete continues to crawl up Central Avenue. Doc’s is the latest restaurant hoping to infuse the Sunshine City with bold flavors its palate won’t soon forget.

Large shrimp boil bags, Cajun sausage, grilled corn on the cob and more are perfuming the air at the intersection of 32nd Street North and Central. Doc’s bills itself as a traditional seafood boil restaurant with lobster, crawfish, crab and shrimp.

Fresh, delicious seafood finds a home in the Burg

Diners can venture a bit outside the norm with menu items like fried grouper po’boys, garlic noodles and shrimp, frog legs and giblets (gizzards and livers.) The restaurant’s sides are truly masterful. You haven’t lived until you’ve enjoyed a generous portion of fried okra. Other delicacies include fried jalapeños, fried mushrooms, boiled peanuts, fried pickles and hushpuppies.

Doc’s quietly opened in mid-July to must anticipation and fanfare. Its garlic noodles and wide variety of boil bags have earned it 5-star reviews from first-time customers. On Wednesday’s, diners can 10 whole fried chicken wings with choice of seasoning for just $6.99.

Restaurant begins to rollout deals following official opening 

Through August 13, when you buy any large boil bag you’ll receive cajun sausage, corn and potato free. Doc’s is open 7 days a week: M-Th — 11am-10pm; F-Sa — 11am-10pm; Su — 11am-10pm. The drive thru is open until 11pm both Friday and Saturday.

Learn more about Doc’s by following the restaurant on Facebook and by visiting its website.

Doc’s Louisiana Boil, 3210 Central Avenue 

Written by Andrew Harlan

Andrew Harlan is in his third year as Writer/Editor of iLovetheBurg.com. New York Times bestselling author Andre Dubus III has said of him, “Andrew Harlan has a sharp and discerning eye for detail that deftly captures character and landscape." He has published fiction and poetry in Sabal and Prime Number Literary Magazine. He graduated with honors from Eckerd College in 2013 with a B.A. in Creative Writing and a minor in Literature. He can be reached by phone: (727) 896-3435 or email: andrew@rkc.me