Doc’s Place Supper Club

06/11/2026

One thing many people don’t realize about Doc’s is how much is actually made right here in the building.

Downstairs, while the dining room is quiet, Carmyn is usually busy baking breads, crackers, desserts, and all the little things that make a supper club feel like a supper club.

The crackers on our charcuterie boards? Made here.

The bread that hits the table warm? Made here.

Many of the desserts that disappear before we can even take a photo? Made here.

Maybe it’s because Kerry and I came from places where shortcuts weren’t really an option, but we’ve always believed that if we can make it ourselves, we probably should.

It’s more work. Sometimes a lot more work.

But there’s something special about knowing the bread on your table wasn’t pulled from a freezer truck. It was baked downstairs by someone who takes pride in what they’re making.

When we moved to Oregon and started this journey, we wanted to bring some of those old traditions with us. Good food. Made by real people. Served to neighbors.

And if you’ve ever enjoyed one of Carmyn’s desserts, you already know she’s pretty good at her job.

— Steve & Kerry

06/11/2026

Something unexpected happened this week.

Before we’ve even officially announced the Founding Members Club, two memberships have already been claimed.

We weren’t planning to say anything yet.

But it seems a few people have discovered that some doors open before everyone else arrives.

More details coming soon.

— Doc’s Underground

06/11/2026

06/11/2026

We heard you.

Over the past few weeks, we’ve had a lot of guests ask if we’d consider adding scallops to our regular menu. After testing them and hearing your feedback, we’re excited to announce that our Scallop Dinner is now officially available every night at Doc’s.

Six jumbo fresh sea scallops served in a garlic white wine butter sauce, alongside your choice of potato or wild rice, fresh seasonal vegetables, homemade bread, soup or salad, and our relish tray.

$49

Now, before someone comments that they can find scallops cheaper somewhere else, we’d like to share a little about ours.

These aren’t frozen scallops pulled from a box. They’re fresh scallops flown in from the East Coast to Chicago and delivered directly to us. The quality is something we’re proud of, and quite honestly, some guests have said the garlic white wine butter sauce alone is worth showing up for.

We know value means different things to different people, and that’s okay. Our goal has always been simple: serve quality ingredients, prepare them well, and create an experience worth coming back for.

Thank you for helping shape our menu. We can’t wait for you to try them.

— The Doc’s Team

06/10/2026

Most guests know Carmyn because of the desserts.

What many don’t realize is that the smell of fresh baking downstairs often starts long before the first dessert comes out of the oven.

Down in our bakery, Carmyn makes many of the breads and crackers we serve throughout the restaurant. They’re the same breads and crackers that find their way onto our charcuterie boards, relish trays, bread plates and our Chartini.

And if you don’t know what a Chartini is yet, you’re missing out.

It’s one of those items that makes people stop and ask, “Why didn’t I order this sooner?” Fresh cheeses, meats, vegetables, olives, and balsamic glaze, all meant for sharing… or not sharing, depending on how hungry you are.

Yes, the relish tray and bread comes complimentary with Entrees orders on Friday and Saturday night.

The price of the Chartini is $8. I know people want every detail about prices.

That homemade approach doesn’t stop there.

Our salad dressings are made in-house. Our tartar sauce is made in-house. Our soups are made from scratch. If we can mix it, chop it, bake it, season it, or cook it ourselves, we’d rather do that than pull it from a box.

It’s more work. Sometimes a lot more work.

But that’s the way we believe food should be.

Real people making real food for real guests.

So the next time you’re enjoying a dessert, a charcuterie board, or a Chartini, know that part of that experience started downstairs with flour on a countertop, an oven warming up, and Carmyn getting ready for another day.

Some traditions are worth keeping alive.

— Doc’s Place

“If we can make it ourselves, we will.”

06/10/2026

Descend the stairs. Leave the ordinary behind.

06/10/2026

How We Ended Up in Oregon

A lot of people have asked how Kerry and I ended up here.

The truth is, it wasn’t exactly the plan.

Earlier this year, the Lake House Inn burned down. Anyone who knew us back then knows how much that place meant to us. It wasn’t just a restaurant. It was long nights of hard work, long nights, regular customers, family dinners, weddings, birthdays, and friendships.

One night it was there.

The next day it wasn’t.

After the fire, we had a choice. We could sit around and talk about what we lost, or we could start building something new.

That’s when Oregon entered the picture.

When we came to Doc’s Place, we didn’t just bring ourselves. We brought some of the things that made us who we are. The idea that guests should never feel like strangers. The belief that a good supper club is about more than food. It’s about knowing people’s names, remembering what they drink, and making them feel like they’re part of something.

Some of our recipes made the trip.

Some of our traditions made the trip.

A few familiar faces made the trip.

And honestly, we think a few ghosts might have followed us too.

Not the spooky movie kind.

The kind that show up when an old regular walks through the door.

The kind that remind us of stories we’ve told a hundred times.

The kind that make an old building feel alive.

Every restaurant has a history. Some histories are just longer than others.

We’re proud of where we came from, but we’re even more excited about where we’re going.

Doc’s Place isn’t the Lake House Inn, and we don’t want it to be.

What we do want is to bring the same hospitality, the same traditions, and the same sense of community that meant so much to us and the community

And if you ever hear a strange noise downstairs in Doc’s Underground…

Well…

Don’t say we didn’t warn you.

06/10/2026

THURSDAY NIGHT SPECIAL

Fish & Chips Plus A Draft Beer – $24

Choose Cod or Perch, served with fries, coleslaw, tartar sauce, fresh bread, and your choice of a draft beer.

Simple. Classic. Exactly what a supper club should be.

Available this Thursday only from 4:00 PM–8:00 PM.

Reservations are recommended.

Bring a friend, grab a cold beer, and let us take care of dinner.

06/09/2026

If these walls could talk, they’d tell you to make a reservation.

06/08/2026

Something is stirring beneath Main Street…

On July 6th, the door finally opens.

Doc’s Underground is more than a bar—it’s a hidden speakeasy experience tucked beneath Doc’s Place. Descend the stairs, step back in time, and discover handcrafted cocktails, secretive surroundings, and an atmosphere unlike anything else in Oregon.

Reservations are required, and space is limited.

The first 30 guests through the door will receive a complimentary Brandy Old Fashioned to help us celebrate opening night.

Reserve your spot here:
Doc's Underground Speakeasy Experience Reservations⁠

In the reservation comments, write the password:

“The Hidden Door”

We’ll know you’re one of the insiders.

21+ only. Reservations required.

Every town has its secrets. Ours are serve underground.

Click below today before all the space it taken up and you have to watch from the top of the stairs.

https://tables.toasttab.com/docs-place/experience/doc-s-underground-speakeasy-experience