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. 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. (Dish, Winter 2020)

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