Bobby Q

Reviews about Bobby Q

• 5 / 5

  By Tom Ruegsegger
  Went 2 times in evening week of March 20. Saturday night was a 50 minute wait w/o reservations at peak time for a party of 4. We went back on Tuesday night but this time we did the online reservations and were seated immediately. I highly recommend to do the online reservation system. Food and service were excellent. Barbecue ribs were the best. Hamburgers are big tasty and awesome. Great atmosphere, prices within reason. You are not pushed out the door either. Full bar for adults while waiting with TVs.
  December 25, 2016
• 5 / 5

  By Hobie Helbich
  Absolutely one of the best restaurant experiences I've ever had! The bartender Joe was awesome- super nice, fast, and anticipated our needs. He messed up a food order, but him and he manage got it fixed up right away, and let my friend keep the extra. The whole staff was fantastic. And the food- OH. MY. GOD. I've never had brisket this good. Everything they put in front of us was incredible. It's probably a good thing I don't live nearby- otherwise I'd be broke and fat! If you are in Phoenix- you NEED to try this place. It is worth the wait, and lives up to all the accolades.
  December 21, 2016
• 5 / 5

  By jacqueline gutierrez
  In the process of finishing our dinner but I couldn't wait to provide my feedback. First let me tell you our server Maddie was awesome! I'm big on customer service (positive facials, body language and vibe), and she superseded those expectations. She was clearly able to articulate the menu and she consistently checked in on us. She's either a natural or whoever trained her did a great job. Great atmosphere! Now for the food, I've never had ribs so tender, the meat is literally falling from the bone and the taste is so delicious. Best cornbread I've ever had. Many on the reviews raved about the brisket, it was good but my favorite were definitely the St Louis & Baby back ribs. Mash was on point and overall Bobby Q's did not disappoint. Next time I'm in town I will be there.
  September 30, 2016