Part of Bernstein’s success is sticking to what he does best and that’s making straight forward food. He is utilizing his experience to make Doc B’s the most consistent and best restaurant that it can be. There are two locations in Chicago and two more locations opening in Florida (Tampa and Fort Lauderdale). Each restaurant caters to the personality of its neighborhood, which means some menu items may vary. Lunch and dinner is Doc B’s focus and their moderate prices have attracted loyal customers. One can enjoy lunch or dinner ranging from $11 for a signature sandwich to $33 for a tender filet mignon. The restaurant is managed by chefs, not just someone with a Manager title, therefore the quality of food and service command a higher price point. Doc B’s trade mark “Wok Out” is a build your own stir fry and a go to meal for many of their customers. The “Wok Out Bowl” is prepared with fresh veggies, a choice of protein, rice or noodles. Their noodles are flown in from San Francisco and their tuna is flown in from Hawaii. It’s a dish that Bernstein himself enjoys every day. In his book of restaurant concepts, Bernstein has written down a lot of great ideas, but he’s not so quick to spill the beans on what’s next. “I’m young and I still have a lot of time of ahead of me. It’s sort of special to come to work every day and see the front door with your Dad’s name on it. Right now I’m content and happy spreading what he stood for in more locations.”