DOC is pleased to announce the promotion of Jobie Bailey to executive chef. Jobie has co-chefed at DOC for two years, cooking side-by-side first with Timothy Wastell and, for the last year, with co-chef Paul Losch. Prior to joining DOC Jobie spent two years at Paley’s Place and five years at Pix Patisserie where he ran the Sunday brunch while attending the Oregon Culinary Institute. Jobie brings to DOC an incredible work ethic along with a passionate, deep commitment to cooking with local ingredients and to the farmers who produce them. We are honored to have Jobie step firmly into the lead in our kitchen.
We are also pleased to welcome Brian Scibetta, most recently of Davis Street Tavern, as sous chef working alongside Jobie. Brian grew up in Portland and mentored under Vitaly Paley while attending the Portland Waldorf High School. He spent two years at Paley’s Place before moving to New York City to begin his formal training at the French Culinary Institute. Brian’s love of butchery led him to Brooklyn’s renowned Heritage Foods USA. There he worked directly with farmers, breeders and butchers devoted to raising and producing heritage breeds of pork, beef and lamb – a great fit for DOC.
Paul Losch has left DOC to join Marius Pop at Nuvrei Patisserie & Café in the Pearl. There he’ll be stepping out of the kitchen somewhat to help streamline operations, train staff and launch the café’s catering arm. Be on the lookout too for pop up events from Paul over the coming months. We are very grateful to Paul for his friendship, collaboration and creativity over the past year. We wish him much luck as he embarks on his next adventure.
DOC’s new chef team debuts this week! We will continue to focus on Italian-inspired, hand-crafted menus and carefully selected, local ingredients. Our wine curator Austin Morris Bridges will also continue to manage the dining room and serve our guests his always-exceptional wine pairings and cocktails. Click here for reservations.
We are extremely proud of DOC’s role as an incubator of young talent, especially in a town that loves food so passionately. Our intimate, very open, home-style kitchen and strong emphasis on fresh, local, seasonal ingredients allows young chefs to develop their skills, focus and creativity in a highly collaborative environment.
We look forward to serving you soon.
Dayna McErlean, Owner DOC
bread, olives, butter – 2/pp
tillamook sweets oysters, cucumber, gin & mint mignonette – 15
lettuces, strawberry, hazelnut, perrydale – 10
little gem, horseradish, crème fraiche, caper – 10
cauliflower, green garlic, anchovy – 8
risotto, morels, asparagus, belper knolle – 19
cavatelli, pork sausage, calabrian chili, parsley, brindisi – 18
flat iron, mustard green, potato, scape – 28
sturgeon, snap pea, fennel, radish, ramp, lovage – 28
lasagna, maitake, kale, spring onion, egg – 24
farmhouse cheese, accompaniments, bread – 8/15
buttermilk panna cotta, strawberry, black pepper – 9
chocolate cake, mint chocolate chip ice cream – 9
rhubarb sorbet, citrus shortbread – 7
5 courses – 60