Grandeur seems to be a theme at Dockery’s. The space itself is ginormous, with high ceilings, copious bar and table seating, and a large stage with regular live music. There are also outdoor tables, including a badass communal high top with a firepit in the middle, and even a modular greenhouse from Vertical Roots located in a shipping container outside. Service is friendly and helpful, with a clear “take hot food to the table immediately, even if it isn’t your table” policy. The staff shows some real hustle, yet is ever-present and cheerfully available, a welcome touch at such a large establishment. The menu offerings, prepared by executive chef Andy McLeod, are expansive — choose from shareables, sandwiches, salads, large plates. McLeod, who has also held down the kitchen at The Lot and Indaco, makes it his mission to source local ingredients, ordering whole animals (hogs, cows) that he takes the time to butcher himself. —Vanessa Wolf (Dish, Summer 2019)

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