Q39 has received Resort and Travel Magazine's prestigious 5 Star Award.

 

Our kitchen features a pair of state-of-the-art, five hundred pound stainless hickory fired smokers, the finest made, plus an oak fired grill for hot, open flame preparation of steaks, salmon, pork cuts, burgers, and vegetables.

 

It’s all gas and wood fired, because, fresh-made food from scratch means just that: and service at the point of perfection is the whole idea.The briskets are certified black Angus beef, aged 35 days to the time they’re served, the rib slabs are 3 and a half pound, St. Louis cut.  The sausage is made in house to Rob’s perfected recipes, honed and written to the gram.