The first citation states “as easy as pie” originated in Australia in the 1920s. It grew from the term “pie on” or “pie at” which means to be very good at something. The root is the Maori word “pai” which means “good”. Hence, if you’re good at something it will be as easy as pie. Out On A Limb Pie Company, demonstrates there is nothing easy about her pies. In fact these are pain staking creations of lots of scientific development and meticulously crafted amazingly baked concoctions. For her it has become “Easy as Pie”. By her, I am referring to Juli.... Read More

I don’t review a lot of pizza spots. Pizza is one of those things that you find what you love and stick to it. My top spots in the QC for pizza are as follows. This isn’t a ranking btw, just my favorite spots in the Illinois and Iowa Quad-Cities. A) Quad City Pizza Company speciality pizza’s and that crust.. B) Maria’s Pizza Colona Chicago Style, my God. Drooling just thinking about it. Best Chicago style in the QC, and yes I’ve had everyone’s. C) Saint Giuseppe Inc. Pork Out Pizza and Single Topping are great, the cheese love though…you... Read More

Part Pizza Part Bacon Cheeseburger this new creation for the month of February at Quad City Pizza Company hits all the right notes. I don’t know why I like, err, love this thing so much. I feel guilty, it’s like my high school crush on the lunch lady, I know it’s wrong but I go back for seconds anyway. My eyes see pizza, but my mouth says Bacon Freaking Cheeseburger. A little savory a little sweet, kinda like my high school lunch lady, less upper lip mustache. Give it a try you might fall in love like I did. With the pizza, not Lunch Lady Esmerelda. (I miss her smile... Read More

Diablo “Effin Hot” Carnasada Tacos from Tacobar .The taste outweighed the perfect amount of heat. I’d go to hell for these tacos if they were always on the menu. Toby also lemme try his new to the menu chimichanga’s. Pictured is the pulled pork the taste on these is stupid good. 100% honesty I’ve never finished a meal from Tacobar? The portions are ridiculously big, insanely tasty, and I haven’t partaken in the Devils lettuce pre-feasting. If you tried Tacobar in the past, and weren’t impressed. Give them another shot. Toby Christianson is one of... Read More

Over the last year I’ve learned a few tricks when going out to eat. Let me share the best one. City workers and garbage men know the best spots. Pulling into the parking lot of the World Market located just off the Avenue of the Cities in East Moline, if you venture inside you’ll find a little spot called Indian Cafe. On the day I went it was Diwali, the Indian festival of lights. The beginning of a new year and a celebration of new beginnings for many that follow the Hindu faith. So, I did what any red blooded American country boy would do. I ordered a cheeseburger. Okay that... Read More

Kinetic is the word that comes to mind when speaking with Chef Laken. It’s a Wednesday night and I am sitting down to share a meal and a conversation with another incredible Chef. The restaurant, The Kitchen Brigade, 210 E. River Drive, Davenport. The food, Wings and Cakes (Double fried chicken wings, sticky honey chow chow with Alabama white sauce and lattice corn cakes) and Chicken & Grits (Pan seared thigh, green chile grits, chorizo cream, cilantro salad, with roasted tomatoes) Quite possibly the best grits I’ve ever had. These Chef made meals by the QC and maybe world famous... Read More

I did something terrible last night. Once my wife finds out, I don’t know what happens to my marriage. I’m sorry Mimi’s Tres Leches Cakes, people need to know. There you were though. Sitting behind that glass door. You were looking like more than a snack, maybe not the whole cake just a piece. My God, it’s been so long since I’ve had a piece though. I know I’m a sick man, and you’re nothing but trouble for me. That look you gave me though, those dinner table eyes I had to have you. Those sitting in the parking lot, in a dark area with some Careless Whisper... Read More

In 1888 Vincent Van Gogh painted quite possibly my favorite work of art. Cafe De Terrace. It was part one in a series of three. Fast forward to 2021, and Chef Keys from Cooks and Cuffs has cooked for me her Cafe De Keys. This New York born and raised Chef found her way here, to our bustling little metropolitan area, looking to start a new life with her husband. What’s she brought with her is a style of cooking all her own. To call what Chef Keys does in the kitchen is cook, is an insult. If Pavarotti hummed a diddy next to you, would you call it humming or listening to a musical master?... Read More

Twenty-four years ago I stood at the entrance of Bent River Brewing Company , with my old man’s ID in my hand. My thumb covering the photo. I wasn’t wise to the world, that world including bartenders being able to tell I wasn’t a 72 year old man. But, this week I made my triumphant return to sit down, enjoy a flight of some incredible brews and even better some amazing food. BRBC has been host to folks not only from around the country, but around the world in search of the signature beers brewed in house such as Undercurrent IPA, Mississippi Blonde, Jingle Java and my personal favorite, Uncommon... Read More

To know Tacobar is to know Chef Toby. To know Chef Toby is to know the deranged, angry, passionate, frustrated, loving man. Who refuses to give up, give in, or go “mainstream.” He pushes the boundaries of what most Chef’s will do, then he breaks those boundaries, and smashes through the walls of your expectations like a drunken Kool-Aid man high fiving everyone in the room screaming “Ohhhh Yeah” while pelvic thrusting inappropriately to 90s alt rock. Our dinner tonight felt like a celebration of not only us, but a celebration of knowing and befriending Toby almost one year... Read More