Fresh Beets at Doc B’s

When Dustin Durrenberger entered the restaurant industry as a busboy, he had no idea that he would one day be a regional manager for a successful restaurant chain, helping to open six of its eight locations. While working as a bartender in Westmont, Illinois, he met Craig Bernstein, who became the owner and founder of Doc B’s Fresh Kitchen in Chicago. The rest, as Durrenberger says, is history.

Bernstein opened Doc B’s in 2013, and Durrenberger became the second manager hired on as Bernstein continued expanding the business. The restaurant (301 Miracle Mile, Coral Gables) boasts a motif he can get behind—fresh, “honest, American food at its best.”

Durrenberger balances his managerial responsibilities—he’s the regional manager of the Texas branches—with his role as beverage director. His drinks include The Dangler (Traverse City whiskey, carrot juice and maple) and, more recently, The “Beet”lejuice (which, naturally, features beets).

Usually, Durrenberger works backward when creating cocktails— interesting name first, ingredients afterwards. With The “Beet”lejuice, however, he wanted to incorporate the flavor and bold color of beets (think of Beetlejuice’s wedding outfit in the film). He didn’t come up with the name until later—even though “Beetlejuice” is one of his favorite films.

“Beet juice ties in with our concept at Doc B’s,” he says. “We essentially don’t have a freezer, so the whole [fresh concept] ties in to my cocktails as well.”

Durrenberger says patrons usually do a bit of a back-and-forth when they find out the cocktail contains beets. First, they see the drink and want to try it, then hear the name and shy away. Once they try it, though, they are hooked.

“I say, ‘I want you to try this; it’s going to blow your mind,’ and then they drink it, and they’re like, ‘Wow, I don’t even really like beets, but I love this cocktail,’” he says. “It goes down really easily, and then they want another.”

The “Beet”lejuice


1 1/2 ounces CH London Dry gin

3/4 ounces ginger liqueur

3/4 ounces organic beet juice

3/4 ounces fresh squeezed lemon juice

3/4 ounces mint syrup


Shake ingredients and strain over crushed ice. Stir. Add a splash of soda water and garnish with a fresh mint sprig.

You May Also Like

Japanese Restaurant Madame Ushi Coming to Miami Beach

The celebrity favorite will launch its second location.

Madame Ushi
Melting Pot Selects Coral Gables as Next Location

The Tampa-based fondue concept is continuing its South Florida expansion efforts.

Melting Pot
Paula’s Food Diaries Returns to Burlock Coast at Ritz-Carlton, Fort Lauderdale

Chef Paula DaSilva will showcase acclaimed dishes crafted by culinary luminaries Emeril Lagasse and Lorena Garcia.

Burlock Coast at the Ritz-Carlton Scallops
Enjoy Father’s Day Dining in South Florida

Check out where to enjoy the holiday at one of these local hotspots.

Father's Day Dining in South Florida

Other Posts

An Upscale Dining Experience Shines at Verde Restaurant in the Perez Art Museum

The Perez Art Museum Miami is an art lover’s heaven, a place where you can escape the outside hustle and bustle of the city and immerse yourself in gorgeous installations and scenic views of Biscayne Bay. Yet, a little slice of heaven is tucked away in the museum, a place where you can enjoy the

Verde Restaurant
CATCH, a Globally-Influenced Seafood Dining Destination, Opens in Miami Beach

The restaurant will also cater to private and semi-private events.

Hutong Launches Interactive Sunday Brunch Experience 

Experience this extravagant Chinese brunch in the heart of Brickell.

Hutong Miami
An Upscale Food Oasis in South Beach: Il Bolognese

Ocean Drive, a historic and vibrant South Beach street, truly comes alive during the day with revelers enjoying some fun in the sun. Within this street lies the Winter Haven Hotel Miami Beach, part of the Autograph Collection of hotels. It’s a gorgeous property that brings comfort, luxury, and a classy vibe to Ocean Drive.