FEATURED STORY FROM THE Best of BG – 2015 ISSUE
Doc Holliday’s:
Doc Holliday’s Brings Piano Music, BBQ and the Old West To BG
A saloon is a place where most would imagine to only be out in the Old Wild West. But owner Ammar Mufleh has brought his own version of a “saloon” to Bowling Green in his restaurant Doc Holliday’s.
Described as a saloon and grill, Doc Holliday’s is located where the Melt Shoppe use to be, right on Main St. close to Cla-Zel. “We provide a casual, laid back atmosphere,” Mufleh said. “We offer unique opportunities for people to enjoy food, drink and live entertainment.”
One of the unique features at the place is the 114-year-old piano that sits open for anyone to play at anytime. “It’s a beautiful, old piano,” he said. “It’s got a bit of wear but it has great sound and adds a fun addition to our live entertainment.”
Every day offers something different at Doc Holliday’s. On Thursday, the saloon offers a Piano Night, where they invite people to come and play different forms of music on the piano.
On Wednesdays, they partner with radio 88.1 and Cla-Zel in their Live Wire show, where bands both local and national come to play. On Friday, they have live entertainment and on Saturdays, they have a country night staring at 11 p.m. However, the music isn’t the only reason why someone would want to come to Doc Holliday’s.
“We have complementary peanuts people can eat and throw on the floor,” Mufleh said. Doc Holliday’s supports local business and shows that in what they offer in their food. “95 percent of our food comes from within a 45 mile radius of BG,” he said. “We really follow what we preach with local food and local business. We offer a fun, laid back atmosphere and support local businesses.”
They offer over 50 different kinds of beers and a unique taste infood from other bars. “Our pallet is different,” he said. “We infused our menu with BBQ into the mix.” Their slow cooked ribs, whicH Mufleh said are the only offered around Bowling Green, are cooked for 6.5 hours then covered with a sweet sauce. Some other favorites include Angry Orchard dipped onion rings, burgers and 20 or 10 oz. steaks that were bought locally, all at a reasonable price.
Students can partner with Doc Holliday’s to raise money for their organization. “During our Take Over Tuesdays, we encourage student organizations to reach out to us,” he said. “They can come in and have their friends mention the organization’s name, then 10 percent of the bill will go back to that organization.”