While I’d love to get under the hood here and unscrew all the bolts, this Philly Steak and Cheese offering from Grease Monkeys Sports Bar and Grill is quite possibly my Eleanor of sandwiches. Tonight I sat down at the bar and fell in love with this juicy, tasty, drool inducing Shelby GT 500 of a sandwich. I honestly tried to stop myself , but like a high school boy on his third date I didn’t even have a chance to unbuckle before I finished. Even the seasoned fries had me hollering for more. Don’t tell my wife, she was at home cooking meatloaf for everyone else. Your friend in... Read More

In honor of National Pizza Day. Here is a short list of my favorite pizzas in the QC. Current Favorite Taco = Bad Boyz Pizza and Pub – Moline Current Favorite Supreme/Humble Pie = Godfather’s Pizza Quad Cities Current Favorite Cheese = LoPiez Current Favorite Chicago Style = Maria’s Pizza Colona Current Favorite Triple Pepperoni = Totino’s  Read More

Ma’am, So there I was sitting peacefully in my Jeep Cherokee, listening to Africa by Toto. Trying a sip from my daughter’s iced Cinnamon toast crunch frappe from Kick Serve Coffee . Just mellowing myself out before I head into the grocery store to see why my kids are taking so long. As I approach the front door, you cut me off. I’m talking to you random lady with spiderweb print tights on and a bright pink hoody… You stop at the trash bin next to the entrance and raise your Kick Serve logo’ed cup in the air and chug what looked like atleast 4 giant swallows. You... Read More

Pulling up to COYA’S CAFE , I see a grown man in the parking lot sitting quietly in his work truck. He catches my attention because I see him with a half-unwrapped burrito in his hand, and tears streaming down his face. I’m genuinely concerned, but I’ve yet to eat today and he looks like he wants to be left alone. Inside Coyas it’s like part candy store part kitchen of magical offerings. I ordered the Carna Asada Burrito and Carne Asada Tostadas. Wednesday is special for that burrito to get you through. A glass bottle of Mexican Coke, and an order up later I’m back... Read More

Coincidentally I spent October 26th, dining at The Crane & Pelican Cafe . You’re probably wondering what’s so important about October 26th? Was it the famed gun fight at the OK Corral? George Foreman winning the gold medal in Mexico City? The Village Voice publishing the first alternative news magazine, then going on to launch the careers of some of my favorite writers who would win three Pulitzer Prizes? All of these incredible historical events are worthy of celebrating at The Crane & Pelican. However, the most important date is October 26th 1985… The date that... Read More

I’ve been to Mexico, I’ve lived in Texas, I’ve saved 15% by switching my car insurance. This bean tostada served up MI Oaxaca is the most amazing thing I’ve tasted this week. You still have time to catch them at Marketplace at 2500 $4 and if you don’t love this, I’ll buy it off you (Minus 25 cents per bite taken.) seriously I’m for cereal. Welcome to the 10 out of 10 Club MI Oaxaca, so awesome. Your friend in food, Out to eat with Leo  Read More

The year is 1929. The Great Depression has started and folks are hungry. Chicagoans say “Hold my hot dog…I got you.” The origin of the Chicago Dog, is wrapped up in a time when folks were working hard and needed a nutrious yet delicious meal. The components of the Chicago Dog saved the working class and have stayed unchanged since the original rolled up and out of a hot dog stand. All Beef frank, not boiled but steam cooked and held in warm water for upto 20 to 30 minutes. Boiling makes your Frank’s tough. The steam and hold gives that perfect snap. Nathan’s... Read More

This is a grown man burger. This burger isn’t for you youngsters. This burger takes years of experience to really appreciate. This baby is thicccck. This burger has taste and hits all the notes those youthful burgers just can’t reach. The cheese, smelty and perfect. The bun, it’s like biting into a pillow of heaven or kissing that girl at the end of the bar with a few extra curves. The meat, smashed, juicy and delicious, those ironically are the same words typed on the butt of that girl at the end of the bar. Man the late 90s were different. Where can you get this magical... 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 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