Stephen Barber may have hung up his chef's jacket at Barbers Q, the restaurant that bears his name, but the name is also a double entendre, referencing barbecue and down-home cooking.
Under chef Joey Ray, that trend continues; it's a barbecue restaurant with a very refined pedigree thanks to owner Gene Tartaglia, the mastermind behind this stylish spot.
The menu is still steeped in smoke, and the kitchen continues to turn out respectable plates of pulled pork, ribs and smoky, caramelized beef brisket. Diners can choose a combo of two meats - ribs, chicken, brisket, pulled pork or sausage ($17.95) - which comes with excellent coleslaw. A mild sauce flavors the meat, but three other sauces on the table let diners personalize their meats.
Chicken is also served three other ways - a whole roast vinegar chicken ($29.95), smoked chicken breast sandwich ($12.95) and fried chicken ($16.95) on Sunday.
When the restaurant started offering the fried chicken a few years ago, I was a fan, but now it's strayed from the original recipe, and the batter doesn't adhere as well. On my last visit, in fact, the portion consisted of a very small wing, drumstick and two thighs; I guess the breast must have been saved for the chicken sandwich. The accompanying mashed potatoes tasted mostly of starch, and the collard greens had a sweet undercurrent. I tried dousing it with the jalapeno vinegar that comes with the chicken, but sweet still dominated.
On the other hand, I wasn't the least bit disappointed in the chicken soup ($4.95/$8.95). This is what I want to have when I'm recovering from a cold and need a little comfort. The rich golden broth is filled with little pellets of pasta, vegetables, shreds of chicken and a rich, roasted flavor. It's accompanied by thin house-made herb Parmesan crackers.
Other ways to start include chili ($4.95/$8.95), fried shrimp ($12.95), oysters Rockefeller ($12.95) or an iceberg wedge ($6.95) doused with bacon, radishes and blue cheese dressing.
I generally am annoyed when the staff recites the desserts rather than bringing a written menu, because I always end up ordering the wrong thing. But at Barbers Q, you can't go wrong. I don't recall our server mentioning the pumpkin pie ($6.95), but I was happy with the Key lime pie ($6.95) with a nice puckery filling, and a rich chocolate Bundt cake ($7.50). I should have picked up on the waiter's body language when I turned down her offer of ice cream ($1 more) - as good as the cake is, it's dense and needs something more than whipped cream to refresh the palate.
While I don't think the restaurant is as good as when it opened, I still like going to Barbers Q. It's settled into a pleasant neighborhood restaurant. Located in the back of a retail center, it attracts a lot of locals. So when you're done shopping at Target, Whole Foods and Trader Joe's, you can stop in for a little Q.
Barbers Q
3900-D Bel Aire Plaza (Highway 29 and Trancas), Napa
(707) 224-6600 or barbersq.com
Open 11:30 a.m.-8:30 p.m. Sunday-Thursday, until 9 p.m. Friday-Saturday. Beer and wine. Reservations and credit cards accepted. Free lot.
Overall | Rating: TWO STARS |
Food | Rating: TWO STARS |
Service | Rating: TWO STARS |
Atmosphere | Rating: THREE STARS |
Prices | $$ |
Noise Rating | Noise Rating: THREE BELLS |
RATINGS KEY
FOUR STARS = Extraordinary; THREE STARS = Excellent; TWO STARS = Good; ONE STAR = Fair; NO STARS = Poor
$ = Inexpensive: entrees $10 and under; $$ = Moderate: $11-$17; $$$ = Expensive: $18-$24; $$$$ = Very Expensive: more than $25
ONE BELL = Pleasantly quiet (less than 65 decibels); TWO BELLS = Can talk easily (65-70); THREE BELLS = Talking normally gets difficult (70-75); FOUR BELLS = Can talk only in raised voices (75-80); BOMB = Too noisy for normal conversation (80+)
Prices are based on main courses. When entrees fall between these categories, the prices of appetizers help determine the dollar ratings. Chronicle critics make every attempt to remain anonymous. All meals are paid for by The Chronicle. Star ratings are based on a minimum of three visits. Ratings are updated continually based on at least one revisit.
Reviewers: Michael Bauer (M.B.), Nicholas Boer (N.B.), Tara Duggan (T.D.), Mandy Erickson (M.E.), Amanda Gold (A.G.), Allen Matthews (A.M.), Miriam Morgan (M.M.), Carol Ness (C.N.) and Carey Sweet (C.S.)
This article appeared on page E - 2 of the San Francisco Chronicle
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