Open late Fri.-Sat.
- Dress code: Casual
- Entertainment: Live music most Fri.-Sat.
- Reservations suggested
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THIS RESTAURANT IS CLOSED Q American Barbeque Restaurant Review: The genuine wood-burning Bewley barbecue pit from Texas that dominates Q's kitchen, plus Miami chef Jonathan Eismann running the show, should add up to the town's top barbecue. Unfortunately, inventive chef doesn't equate with experienced pitmaster, in terms of turning out consistently succulent barbecue. The best bets for 'cue aficionados are the North Carolina-style vinegar-splashed pulled pork, smoky but not smoke-saturated, and the whole chickens, which remain moist thanks to brining; Texas pit wings are sometimes savory, sometimes burnt. Memphis-style dry-rubbed ribs, properly done, are a pork purist's delight, naturally juicy rather than relying on sauce-basting, with the meat's own flavor predominating. Here, they're overly smoky and most often dried out, both looking and tasting more like country ham than barbecued ribs. There are appealing alternative menu options, like hefty nine-ounce Brandt Beef burgers on onion potato rolls with unique topping choices, plus creative entrées like ancho chile-seared duck breast. But the "Q" is supposed to stand for BBQ, not Quontemporary American Quisine. And the star here, while sometimes good, is rarely great.