By Stacey Lane and J. Adam Burch

food-02Q BAR AND GRILL WAS CREATED by Chuck Rohlfing in 1988, and continues to be owned and operated by his family. Rohlfing moved to Arizona from Alaska where he spent many years as a bar owner and a commercial fisherman. In an industry where many restaurants go out of business after a few years, the Q Bar and Grill’s longevity is a testament that there is something unique about the place.

Tastes exclusive to this family owned establishment can be the frills to your action-packed Arizona adventure. You are greeted happily and take in the smells of freshly flown in walleye.

Speaking of wall-eyes, as you uncover unique attractions of Arizona, your dining experiences can provide a memorable and perhaps an unsuspecting atmosphere as well. In between legendary southwest ghost towns the bustle of the big city can hide a dining jewel guarded by a menagerie of woodland creatures. Your trip to the Other Q Bar and Grill will be a story to tell as you take in the “locals-come-here” atmosphere and try to identify as many perfectly preserved wildlife as you can before your food arrives.

Rohlfing’s daughter, Julie; whose welcoming and positive demeanor further permeated the room, shared her memo- ries of the restaurant’s launch, “My father opened the restaurant with beer served from a cooler, burgers, fries, his home- made sausages and 60 pounds of fresh fish.” Julie recalled the first Friday fish fry that made the restaurant famous, “It began at 4:30 and we ran out of fish by 6:00 p.m.”

food-01Today, 1,000 pounds of fish are sold each week at their two locations. The Catfish is flown in fresh from Mississippi, the Cod comes from Alaska, the Pollack comes from North Atlantic and the Walleye from Minnesota. Delight in a hearty helping of the lightly breaded cod fried to perfection and when dipped it in the special home-made sauce made from the Rohlfing’s family recipe; the combination was heavenly.

food-03The Spicy Italian Sausage is also a family original; juicy meat laced with rich and succulent flavors with a combination of peppers, onions and swiss cheese that patiently wait to melt in your mouth. The insanely delicious Green Chili, the crispy, zesty cole-slaw and flavorful dipping sauces, all made from Rohlfing’s treasure trove of recipes.

As an expert introduces the menu and you find that even the most common Reuben sandwich has corned-beef cured in-house and will keep you wanting to come back for more.

Having made the Dean’s List on CBS 5’s Dirty Dining Report and passing the health and safety inspection with flying colors; Julie’s family’s passion for running a high caliber restaurant has paid off.

The patio has a slightly upscale feel with spacious seating, yet is cozy enough that you could naturally converse with the table next to you. Some of the people sitting at the bar seemed like old friends, and it turns out, many of them are. Ninety percent of the patrons are return customers, and in a city like Phoenix that teems with newness, finding an atmosphere of connectedness born from long standing ties are rare.

An air of friendship and shared history emanates throughout the Q Bar, where some of the patrons have been coming back for 30 years. At the Q Bar and Grill, the second most powerful secret ingredient you will discover is the people you will find there.

The Other Q Bar and Grill

20818 N.19th Ave., Phoenix AZ 85027
623-580-0591

Q Bar and Grill

6750 W. Olive Ave., Peoria AZ 85345
623-979-9333
www.qbarandgrill.org