The addition will allow the restaurant to accommodate up to 25 more patrons, said co-owner Dina Davis.
The addition, expected to be completed by February, will have an acoustical ceiling, fireplace and a fine wine display.
“It will allow for our restaurant to be less cramped and create a quieter setting for our guests,” said Davis, who owns the restaurant with Dennis Teall.
The eatery is not expected to close during the expansion.
To coincide with the growth, the owners have hired two new chefs and will expand their menu.
Doc’s hired two executive chefs, John Hailey and Steve Ehrlich.
Hailey, a Warren County native, has trained under Paul Prudhomme in New Orleans where he learned about cajun and creole cuisine. He also has been the sous chef at the Florentine Hotel in Germantown.
He recently worked as executive chef at the Dayton Country Club.
Ehrlich, a Cincinnati native, graduated from the Central Academy of Commercial Art.
He previously worked as a private chef in Aspen, Colo., and specializes in deserts and baked goods.
The chefs plan to enhance Doc’s menu with fresh seafood and pasta dishes as well as adding a Sunday brunch.
A new menu is expected to be introduced next week, Davis said.
Davis and Teall purchased Doc’s about seven years ago.
At the time, the building was a bar and smoke shop. The new owners replaced the smokeshop with a restaurant.
“At first we just had bar food and then we started adding specials once or twice a week,” Davis said.
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