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

Ingredients

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

Directions

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
Ocean Prime opening in Fort Lauderdale April 29

The restaurant will be led by General Manager Jason Brown and Executive Chef Charlie Tkacik.

Read More
The Dead Flamingo Raises its Voice for Earth Day with Karaoke for a Cause

On Monday, April 22, a portion of proceeds from cocktails sold at The Dead Flamingo will be donated to non-profit Miami Waterkeeper.

Read More
Eddie & Vinny’s Brings Coastal Italian to Coral Springs

The Italian-inspired restaurant by P Hospitality Management is Now Open.

Read More
Off to the Races: Where to Dine, Stay, and Be Seen During Formula One Weekend

From Michelin-starred hotspots to rooftop escapes, these are the reservations that matter May 2–4.

Read More
Other Posts
Runway 84: Where Classic Cuisine Meets Sultry Sounds

Acclaimed restaurant now home to one of the most electric live music scenes in Fort Lauderdale.

Read More
Tap into Something New at 26° Brewery & Kitchen

26° Brewing Co. evolves into 26° Brewery & Kitchen in mid-April, pairing bold craft brews with a craveable new menu by chef Daniel Serfer.

Read More
Beauty and the Eats: Take a Scenic Electric Boat Ride While You Dine, Courtesy of Casa Sensei 

Guests of the restaurant can reserve a private dinner cruise on one of Riverfront Gondola Tours’ eco-friendly boats during Earth Month.

Read More
Feed Your Soul and Help Support “Food Your Soul” this Earth Month

This April, Torno Subito teams up with Illy to support Food for Soul, donating proceeds from each Espresso Martini to fight food waste.

Read More