People often say this food was better than sex. Frankly, that’s terrifying. I’ve been admitted to a hospital, banned from Burger King properties, chased by the Mexican police and atleast one Cartel, and had my credit score increase by 50 points after some of my escapades. So, I’d like to submit this Award winning chill served to me today at Rubys was better than dry humping. Can I say that? I mean don’t get me wrong, this is literally the best chilli I’ve ever had…Better than sex? Ehh, definitely better than dry humping. Do people still do that? My marketing... Read More

I get lost sometimes in my reviews. One can only describe how a food tastes so many times without repeating themselves. It was great, amazing, flavorful, perfect, the best I’ve ever had, omg Becki so good, LIT AF. I am sure I could continue on. This weekend, I had the chance to sit down at California Pho , invited by Binh Nguyen Van. Joined by Cook and Cuffs by Chef Keys . What I was in store for was more than any of the words above. Normally I try to order 4 to 5 things off the menu to give everyone a spread of foods to ogle over. However today we are keeping it simple. 3 items... Read More

Un-ironically, I spent a Taco Tuesday at Verde a contemporary Mexican restaurant located off the foot of the Iowa side of the New 74 bridge. Verde opened close enough to 2 years ago. The dream child of Chef Connor Larson, has been growing legs and learning how to not crawl but run in this shaky economy. While other restaurants have been forced to shutter doors, take days off, and change business models. Verde seems right at home, offering a smaller more intimate relationship with its customers; seriously customers? I question my use of the word here, customer. No I’m not breaking a... Read More

Tried out a new coffee that’s ground and roasted right here in the QC area, not gonna lie this stuff is incredible. Shout out to Country Morning Coffee Cafe’ & Roasting Shop. I picked mine up at Moline Hyvee. They had a bunch of flavors but this one just kinda defined me right now, if you all need a mascot for this flavor I’m your man!  Read More

My spotlight today is for my good friend Stephen. For three hours on a Sunday afternoon 2 years ago, I had the pleasure of sitting down with Stevies Eatz to chew the fat. (Pun intended). Tonight I will spend a few more hours hanging out with Stephen Dearborn, BBQ’er, Chef and most of all good friend. Stephen Dearborn, was one of those up and coming Ghost Chef’s, that took his game professional, if you will. His dream 2 years ago was a lofty one, attainable, but lofty. The tools he used to get to his level now a lot of love, dedication and imagination. The first question... Read More

The Ghost Pepper Burger. I was really really hoping this one was going to do it. Let’s dig in… Over the years Burger King has pushed the envelope, trying to ignite a new customer base with different takes on their Whoppers. The SteakHouse (Personal Favorite), The Black Bun( Only in Japan), The Angry Whopper, The Western BBQ, and of course the Impossible. This year for the Halloween season we were haunted with the Ghost Whopper.The limited-time burger features a classic flame-grilled beef patty topped with spicy queso, bacon, jalapeños, and ghost pepper cheese on a seasonally... Read More

Un-ironically, I’m spending a Taco Tuesday at Verde, 1507 State St., Bettendorf, a contemporary Mexican restaurant located off the foot of the Iowa side of the New 74 bridge, for my 1st of 52 reviews this year. Verde opened close enough to one year ago. The dream child of Chef Connor Larson, has been growing legs and learning how to not crawl but run in this shaky economy. While other restaurants have been forced to shutter doors, take days off, and change business models. Verde seems right at home, offering a smaller more intimate relationship with its customers; seriously customers? I... Read More

For three hours on a Sunday afternoon, I had the pleasure of sitting down with Stevieseatz to chew the fat. (Pun intended). Across the nation there is a movement known in some circles as the “Ghost Kitchen.” A Ghost Kitchen, for those of you not in the know, is a professional kitchen with a time share where several businesses or chefs stir up their creativity and desperately try to fill your plates. Stephen Dearborn is one of these up and coming Ghost Chefs if you will, providing tasty dishes on a time share and sharing them with appreciative diners. The dream is lofty, the goal... Read More