Let's EatBy T.S.
Evans The Doc’s Place - Cure for the ‘where-to-go’ blues
SOMERS POINT – In 1987, Gregory Hieb, who has a PhD in biomedical engineering, decided to open a restaurant. His oldest son, Geoff, had just graduated from the Restaurant School of Philadelphia and had a natural flair for creating recipes. The time seemed right for the new venture. The Doc’s Place has been a staple on Bay Avenue in Somers Point for the past 20 years, and it is the longest single-family-owned restaurant in operation on Bay Avenue. Eventually Hieb, affectionately known as “Doc,” was joined by his other son, David, who majored in public accounting. “Our combined strengths, along with our dad’s, made the business better, operationally,” said Geoff Hieb, “and we work well together. Our dad is a very intelligent man.” Doc is now semiretired, and Geoff and David are running the business. Their mother is the Director of Hospice at AtlantiCare. They have a sister, Barbara Ann, who specialized in pediatric oncology at Children’s Hospital of Philadelphia until she became a mom. Geoff Hieb remembers some
difficult times during the early 1990s, but said
that with hard work and determination they
managed to survive. They eventually bought the
building and were able to purchase a liquor
license in 1995. That same year their father
decided to design and build his own bar, which
is in use today. Next the family added a
fireplace in the main dining room, and then they
carpeted and heated the outside covered deck.
The deck can be used all year because it has an
isinglass cover for viewing the Harbor Cove
marina. Geoff Hieb developed the menu, and David Hieb determines the price based on ingredients and prep times. “We all pitch in cleaning and do everything,” said Geoff. “We take pride in keeping it clean.” David said all the work you see is done by Geoff. “We have an excellent chef whom we fondly call Chef Vinny, and our floor staff is mature,” Geoff said. The service is white tablecloth with candlelight, and there are fresh flowers on the tables. The list of wines by the glass or bottle is extensive. Regular customers Dennis and Leslie Jones said they eat at Doc’s two or three times a week and had their baby’s christening party there. “The food here is incredible,” said Dennis Jones. Dan Morrow provides live music 7 to 11 p.m. Fridays and Saturdays.
Photos by T.S.EVANS Customer FavoritesSunday Breakfast – Eggs, tortilla wrappers, omelets, sautéed chicken livers, apple crepes, creamed chipped beef, nova salmon platter, steak and eggs, eggs hollandaise, French toast, pancakes, fresh fruit, bagels. Prices $1.75 to $13.95. No additional charge for dishes made with egg whites only. Lunch – Soups $2; snacks from $4.75; salads starting at $6.95; Doc’s $6.50 Lunch (half a sandwich or salad with a cup of soup, one fountain soda, iced tea or coffee; hot and cold sandwiches begin at $3.75, wrappers at $6.50 and lunch entrees at $12. Early-Bird Dinner – New England clam chowder or house salad with rolls and butter, vegetable of the day, sautéed spinach, sautéed mushrooms or broccoli, with entrée starting at $9.95. Dinner – New England clam chowder $5; appetizers $7.50 for shitake mushrooms to $18.75 for seafood platter; salads range from $5.75 to $8.25. Pasta dishes begin at $16. Choices from the grill include chicken, scallops, sea bass, lobster tails, shrimp, pork chop, veal chop, steak and rack of lamb, with prices from $16.95 to $42.00. The Sauté Pan includes chicken, crab and tuna beginning at $17.50. Also on the menu are crabcakes, salmon, osso buco, and Long Island duck from $22 to $26. Doc’s also serves fondue at the bar offering three choices: shrimp, filet and lobster. Desserts vary and are made daily. If You GoThe Doc’s Place646 Bay Ave. There is plenty of free parking. Hours: Reservations are
recommended. To comment on this story
e-mail Toni Evans at
Toni.Evans@catamaranmedia.com. |
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