Chris Muir's Day By Day

Friday, July 31, 2015

Restaurant Review: Queen City Q, Matthews, NC

Ate at Queen City Q's new Matthews location for dinner, along with me was George "Mad Ogre" Hill. Got there at 5, before the dinner crowd arrived. We both ordered combo platters: mine was pulled pork, brisket, and ribs; George had pulled pork, brisket and sausage.

The pulled pork was a bit dry, but had a good flavor, and with six different sauces offered, it didn't stay dry. They had Lexington-style dip, Eastern NC-style sauce, South Carolina mustard-style sauce, a rib sauce, and a proprietary tomato-based sauce. All were good, particularly the Lexington dip and the Eastern NC-style sauce, which was appropriately hot and vinegary. (we tested the sauces out on the hush puppies, which were round and golf-ball sized, properly fried, just a little bland.)

The brisket was a bit tough and looked like steak slices, since it was cut incorrectly across the grain. It was okay rather than good.

The ribs were served properly dry (no sauce), had plenty of flavor, and were properly cooked so that they didn't fall off the bone, but didn't have to be gnawed off, either.

George said that the sausage closely resembled Carolina Pride hot sausage that is found in area groceries.

Side items were mac-n-cheese and bbq beans (George) and sweet potato fries and "corn maque choux" (me). George pronounced the mac-n-cheese ordinary, and the beans probably from a can. Sweet potato fries were rather blah, I only ate a few of them, and the corn maque choux was similar to creamed corn, with the corn itself probably from a can, but overall rather tasty.

Service was rather indifferent, could have been more attentive, as drinks weren't readily refilled and George had to ask for his credit card back as we waited to leave.

Rating: I'll give Queen City Q a 3 on my 5-scale of restaurants: 3 out of 5: average; reasonably good food, moderate effort by staff/management.

The place was hopping as we left, most tables and the bar were occupied. High noise level due to reflective ceilings and a single large room. Good ventilation, so no smell of smoke or BBQ - - a minus, in my opinion, at least for a BBQ restaurant. A few TV's were placed in the corners, but sound turned down too low to hear.

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1 comment:

Old NFO said...

If they don't know how to cut brisket properly, I'll pass...