The rollicking sounds of blues artists headlining the two stages of the restaurant’s performance venue filter through this barbecue hot spot. It features spice-rubbed meats served up with a selection of homestyle sides. The menu centers on hickory-smoked beef, seasoned and smoked pork, and rubbed and grilled chicken and ribs that are steeped in spices, like Marco Polo’s scrapbook. The restaurant outfits tables with a selection of spicy, savory, and slightly sweet sauces, allowing patrons to customize heat levels on entrees or provide a flavorful accompaniment to fried pickles, baskets of corn bread, or Mojo pit beans.
Since 1971, players inside the more than 25,000-square-foot Q-Master Billiards have lined up breaks and winning eight-ball shots on more than 70 billiards tables. The brainchild of Barry Behrman, who founded the U.S. Open 9-Ball Championships in 1976, Q-Master hosts its own 9-ball tournaments every Wednesday and Sunday. The pool hall's retail shop can even equip patrons with new cues—plus gear like gloves and training aids—before tournaments, hourly table rentals, or league games Monday through Thursday.
If games leave you parched, bartenders manning Q-Master's two bars serve up beers, cocktails, and shooters like the Swedish Fish—a blend of blackberry schnapps, triple sec, and cranberry. Those beverages complement Q-Master's inventive menu, which boasts quesadillas filled with pizza fixings, and chargrilled burgers topped with bacon, a chicken tender, and a fried egg whose dreams of becoming a cue ball sadly never came to fruition.
Since 1938, local regulars and new faces have graced the bar and tables at Rose Marie Inn, chowing down on pub fare and sipping cocktails and frosty pints of beer. Guests hunker down in booths, surrounded by friends and cozy wood paneling as they listen to karaoke and live bands, and share laughs over a few drinks and pub food, such as crab cakes with vegetables and meatloaf with mashed potatoes and gravy.