Doe’s Eat Place

After a kitchen fire back in 2010, Doe’s reopened with newly refurbished dining areas that lack all the tumbledown character of the way it used to be. But the steaks remain four-star. Porterhouses, T-bones, and ribeyes are served family-style by weight. Family-style means that the cut of your choice comes hot from the kitchen already sliced, along with tongs for everyone to hoist their own from the serving plate. Are you stumped as to whether you need a three-pound porterhouse or a six-pound sirloin? No problem. The menu advises, “If you are a new customer at Doe’s and wish assistance ordering, our experienced staff will be glad to help you.” In fact, we want to mention that the staff at Doe’s is friendly and obliging, even those times when the place is mobbed, as it is on weekend nights.

Along with succulent, charred-edge slabs of beef come skillet-cooked French fries. And before the arrival of the meat you get a bowl of memorable marinated salad slick with garlicky, lemony, olive-oil dressing. There are serious appetizers, too; and we highly recommend them for those of limitless appetite. Fried or broiled shrimp are available by the half dozen; and Doe’s hot tamales with chili are legendary (but also very, very filling).