The menu at Q's 'Que is all about smoked meat. From full slabs of ribs to pulled pork by the pound, the cuts here get treated with tender loving care before they make their way into paper-lined baskets and diners' sauce-soaked hands. There are fountain drinks and bottled beers to wash it all down, as well as to put out spice fires in unattended doggy bags.
We are a small family owned Italian restaurant, drawing influence from the southern Italian region. Our dishes are spicy, flavorful, some traditional, some new, serving lunch and dinner, handtossed pizzas, sandwiches, spaghetti, spedieni, manicotti, salads and homemade soups.
Owner Teresa Poppinga whips up micro-batches in-house to ensure fresh, high-quality ice creams, stocking the shop's glass freezer case with a wide variety of rotating flavors and used glow sticks. Unexpected scoops have included everything from cake batter and cinnamon bun to lemon cookie and Grape-Nuts. Poppy's also carries sorbet flavors and frozen custard crafted from whole eggs and a 10% milk-fat base. The Petite Summit Sampler (five mini-scoops, $3) paints your taste buds with a Crayola box full of flavors. Flavor monogamists can get their fix in a homemade waffle cone ($.60 for plain, $1 for chocolate dipped) or sugar cone ($2.35 for a single dip, two dips for $3.35). For a spoonable sweet, peruse the sundae menu's offerings, like the old-fashioned Slow Sundae (from $3.25 for small) lacquered in hot fudge and caramel and studded with pecans and a cherry on top. Continue to satiate a sweet tooth with parfaits, malts, shakes, and concretes, creamy blends of vanilla frozen custard and toppings like buttery pretzel bits and coconut shavings.
In the Middle Cupcakes bakes spongy, gooey treats from scratch, and every mini cake encircles a melty surprise within its fluffy layers. Solicit the newly opened store's bakers for a 12-pack of moist morsels, many of which contain cocoa imported from Holland and France and real vanilla beans. The bakery boasts seasonal options and a regular menu populated by such creations as the chocolate-chip-cookie-dough cupcake—a velvety brown-sugar cake with eggless chocolate-chip cookie dough, cookie-dough buttercream, and a mini chocolate-chip cookie hat. The carrot-cake cupcake sports a raisin-and-walnut filling topped with rich cream-cheese frosting. The red-velvet creation teams red-velvet cake with a premium white-chocolate-chip center and a dense cream-cheese frosting, and the lemon cupcake—light lemon cake, white-chocolate-chip filling, lemon-buttercream frosting, sugar crystals, and a white daisy—reminds any close friend that lemonade isn't the only solution when life gives you tart citrus.
Known for growing cotton and soybeans, many farms in the South known now nurture a new crop—catfish. Converting their fields to ponds, farmers raise the whiskered fish on an all-grain diet to develop meat with a clean, slightly sweet taste and reduced cholesterol. Every filet at Jumpin' Catfish Restaurant comes from this stock, which the chefs prepare in various ways: breaded and fried in the Southern tradition, marinated in lemon and pepper, or dusted with cajun spices, like the mayor of New Orleans after their morning bath. They then pair the plump, juicy filets with sides such as hushpuppies and white beans with ham.
The chefs extend their culinary skills to other seafood as well, from Norwegian salmon to Alaskan snow-crab legs. They also work with wild game such as quail and frog legs, and prepare Southern fare, such as fried chicken.
Guadalajara Cafe shies away from the Tex-Mex standards found at typical Mexican restaurants in favor of the authentic flavors and spices you’d expect to find simmering in a family cocina. Its chefs attended culinary training in Guadalajara, where they developed a special appreciation for the cuisine of Jalisco, a region that extends from central Mexico to the Pacific coast. They even spice up this Jalisciense style of cooking with exotic ingredients such as squash blossoms, nopal cactus, and shrimp wearing tiny safari hats to create dishes reminiscent of those first envisioned by the Aztecs.
The result of their dedication to tradition is a menu of central Mexican classics such as chilies rellenos drizzled in spicy tomatillo sauce, hand-rolled tamales, and tacos filled with charbroiled, citrus-marinated meats. In her blog Around the Block, Mary Bloch—the author of the Kansas City Star’s restaurant guide—lauds the eatery’s mole, calling it “as good as it gets.” Diners can wash down these authentic morsels with a selection of Mexican beers or tequilas infused with jalapeño, cilantro, and tamarind.