Way north of the Mason-Dixon Line, Q BBQ and Tequila Bar brings a taste of southern comfort to Philadelphia. Located in the heart of Old City, Q BBQ offers cuisine from not only the Deep South but also south of the border. Hailing from North Carolina, partner Tom Stewart combines his southern roots with the long-time experience of co-owners Kevin and Janet Meeker (of the former Philadelphia Fish Company, Q’s predecessor) to create a wide-ranging menu of southern BBQ dishes, traditional Mexican fare and, most importantly, tequila.
The restaurant attempts to create a lackadaisical southern ambience, luring customers in to “settle into a rocking chair on our porch.” Unlike a laid-back saloon, however, Q’s dark stained wooden tables, upholstered chairs and dim lighting give it an upscale feel. And although the outdoor deck does provide seating, there are no cheesy rocking chairs to be found.
Q’s menu offers straight-up southern BBQ: ribs, chicken, fish, pork… Q BBQ grills it all. Most items come unaccompanied, but the menu includes a la carte sides that range from the conventional (fries, coleslaw) to the conventionally southern (cheddar grits, collard greens). And for those who wish to head even further south, a third of the menu is dedicated to Mexican street food: burritos, tacos and the like.
Even more impressive than the meat selection is the substantial tequila bar. The menu boasts 69 tequilas, including booze as old as Bing Crosby and organic offerings.
Appropriately, we began the meal with margs. Q offers three margarita cocktails: the Q Classic ($5), Strawberry Basil ($7) and Spicy Lime ($7). Each drink contained a different tequila selected by the bar. Although we were unable to taste the difference between the Herradura Reposado and the Tierras Blanco tequilas, the basil perfectly balanced the sweetness of the strawberry while the spicy lime had a pleasantly surprising kick.
We ordered a combination platter of two ribs, pulled pork and a side of corn (choice of two meats plus one side is $14). Remaining true to the mantra, “everything is bigger in the South,” the platter arrived with two ruler-length ribs smothered in BBQ sauce, an open-faced pulled pork sandwich and an ear of corn. The tasty simplicity of the meat dishes, however, was somewhat undermined by the excessive complexity of the corn, which was doused in a heavy chipotle and cheese sauce.
The sides that accompanied our second entree — BBQ shrimp, collard greens, and smoked sausage on cheddar grits ($18) — outshined the rest of the dishes. The cheddar grits were rich, and the buttery, tasty and not-too-bitter collard greens stole the show.
The restaurant offers a limited dessert menu. The bread pudding resembled a glorified Cinnabon, and although pecan pie ($6) rarely disappoints, the generic whipped topping dominated the dish. Forgo dessert and stick with drinks and main dishes.
Q BBQ’s slow style southern BBQ will more than satisfy your country cravings. And, although 69 tequilas might be a little over the top, the tequila bar is perfect for sipping ‘ritas on a hot summer’s eve.
