QB - Quality Burrito 360-357-7292

2012-01-20T14:33:00.001-08:00

Electricity is back on! We're gonna open tonight from 5 to 9.

WINTER DRINK MENU

2011-12-08T17:41:00.000-08:00

our winter drink menu is here....a few old favorites, a few soon to be favorites!

NEW DELIVERY MENU

2011-04-27T18:42:00.000-07:00

click to enlarge

new menu

2011-02-03T16:22:00.000-08:00

click to see larger image

oh and there is a misprint on the PMS burrito....there is also potato in it....so good!

Happy New Year!!

2010-12-31T18:53:00.000-08:00

Thanks Emma & Jessie!!

QB is now on Facebook!

2010-10-23T20:00:00.000-07:00

Hi, QB finally decided to completely join the 21st century. QB has a Facebook page: QB Restaurant (Quality Burrito)

We opened a new restaurant!

2010-10-21T07:21:00.000-07:00

For those of you who haven't heard we have opened a sandwich shop on the corner (just east of QB) of 4th & Franklin called Little Roni's Sandwich Shop. Our hours are Monday thru Friday from 11am to 6pm. We change the menu weekly and offer specials often.
SANDWICH DELIVERY COMING SOON!
Join us on Facebook and see our blog: http://littleronis.blogspot.com/

We change the menu weekly and offer specials often. This week's menu:

hot sandwiches:

#1 cheese | 4.50

sharp cheddar or gruyere , choice of bread

#2 apple & cheddar | 5.25

sharp cheddar, roasted apple on raisin pecan
bread with mustard on side

#3 bacon | 6.50

bacon, mustard, tomato, gruyere on choice
of bread

#4 tomato & cheese | 6.00

sharp cheddar, gruyere, tomato, mustard,
choice of bread

#5 Roast Pork (or seitan pork)| 7.50

roasted pork, pickled jalapeno, chili mayo,
red cabbage slaw, with carrot & radish,
cilantro, on ciabatta

cold sandwiches

#6 eggplant pesto | 7.00

eggplant pesto, fresh mozzarella, basil, piquillo
pepper, on multi-grain

#7 turkey & apple | 7.50

turkey, apple, iberico, basil, mayonnaise,
mustard, choice of bread

#8 seitin turkey & Apple| 7.50

Seitin turkey, apple, iberico, basil, vegannaise,
mustard, choice of bread

#9 salmon salad | 8.00

salmon salad, cucumber, watercress, fennel-dill
slaw, choice of bread

#10 pork loin | 8.00

roasted pork loin, fontina, pickled red onion,
mustard, mayonnaise, choice of bread

#11 nb & j

sunflower butter & raspberry jam on multi-grain

salads

#12 side salad | 3.00

apple cider vinaigrette, croutons, tomato,
cucumber, greens

#13 pork loin & squash | 8.50

pork loin, delicatta squash, roasted apple,
bacon, pistachios, lemon vinaigrette,
mixed greens

#14 turkey spinach | 8.00

turkey (or seitin turkey), apple cider vinaigrette,
pickled red onion, gorgonzola, pecans,
apple, spinach

#15 roasted beet | 8.50

roasted beet, blue cheese dressing, fennel, to-
mato, cucumber, pecans, croutons, spinach

#16 lrss caprese | 7.50

roasted potato, sherry vinaigrette, shaved
fennel, basil, tomato, fresh mozzerella,
romaine, croutons
with bacon | 8.00

soups

butternut squash with bacon & fresh spinach

cup 2.50 | bowl 4.25

drinks

sodas
iced tea
magic kombucha

2009-08-28T23:50:00.000-07:00

2009-06-30T22:06:00.000-07:00

QB DELIVERY ANYONE?

2008-06-01T10:12:00.000-07:00

Yes it's true, QB will start delivering on Tuesday, June 17th! We've been figuring out the details of the delivery process since it's all new to us. Look for delivery menus at QB and we'll be flyering houses with menus. Please note that we'll have a new number just for delivery calls.

One of the delivery details is a brand new 5' grill instead of our old 3' grill! For fantastic specials we're also getting a beautiful charbroiler (like your outdoor grill but inside) to make you jerked chicken and other savory grilled meats...and vegetables. Once again Mr. Steven Mills put his magical wheeling and dealing skills to work for QB and scored big out at Ye Olde Kitchen Supply Store. Thanks, Steve!

ARTS WALK

2008-04-25T09:34:00.000-07:00

As you know it's Arts Walk weekend, or is it Art Walk? Arts, art, arts, art, arts, art? QB is having a joint show with work by 4 employees. It's going to be good!

Speaking of good, here are the weekend specials:

3 ALBACORE TUNA TACOS W/ MEYER LEMON SRIRACHA AIOLI & APPLE SLAW
10.50

ROASTED PULLED PORK SANDWICH W/ APPLE, GRILLED ONIONS, & SMOKED RED PEPPER AIOLI SERVED W/ SWEET POTATO FRIES
8.00

WE HAVE ROASTED, PULLED PORK TODAY! SUBSTITUTE ON TACOS & BURRITOS

CLASSIC SPANISH SANGRIA $6
A DELICIOUS PUNCH MADE OF RED WINE,
BRANDY, FRESH ORANGE, LEMON & LIME
SERVED ON ICE IN PINT GLASS

BLOOD ORANGE DRIVER $6.50
CORRELAJO TEQUILA WITH BLOOD ORANGE JUICE

LUCKY DOG $4
LUKSUSOWA VODKA AND WHITE GRAPEFRUIT JUICE

PBR TALL BOYS $1.00

If any of you , other than Jon the dishwasher (although he's so much more than just a dish washer -he's also the poor guy who mops what looks like 2 gallons of vomit off the floor each night) reads my QB blog regularly you know I detest Rachel Ray (and Tyler Florence). I have been noisy about my dislike for quite some time in conversations, letters to the Homeland Security, and my sleep. However....(why do I always find myself doing this?) a few nights ago I couldn't find anything to watch on tv and I ended up watching a True Hollywood Story about Rachel Ray. Oh, this should be good, I scoffed to myself-- not out loud cause I'm not crazy or anything like that. Before I knew it I found myself slowly warming to her. I wouldn't say that I liked her, but I certainly thought she seemed like someone any of us might know. She's easy and familiar. She's a really nice cousin who likes you even if you dress like a homeless person and are gay but she isn't because she's normal and everybody thinks she's good until she poses practically nude for anybody with a frilly wardrobe of lingerie and a camera and then at the family reunion you find yourselves sitting apart from everybody but together drinking and you realize maybe she's not dumb after all but just like you coming from the opposite direction. So yeah, Rachel Ray. Who knew?

Tyler Florence? NEVER!!!

Top Chef, Anthony Bourdain, an apology...no conclusion

2008-04-22T17:34:00.000-07:00

I admit it, I love reality television. I love it so much that when me and mine saw just one episode of Rock of Love-Season One we were on the phone the next day ordering cable. I know it's all scripted scenes that make it a faker spectacle than professional wrestling--but I don't care. I can root for, justify the behavior of, and over-identify with at least one character on any reality show you plop me in front of for 20 minutes or more.

Except this season's cast of Top Chef.

They all suck. To make this season worth watching I think they ought to butcher and then cook one another until there is only one contestant left. I'd have started out my season by butchering Spike and Andrew, stuffing one inside the other, cooking them in their beloved immersion circulator for 4 hours at 160 degrees (see footnote one), and...voila! Homoerotic sous vide shithead!

As you can tell, the show I most enjoy watching is Top Chef. It's almost everything I want. It's foody, kitcheny, and it's my version of watching football because it rubs me the wrong way. I like that. It's fun to holler at the tv and hate all the pompous assholes. Believe me, they deserve it. Cooks, in my personal experience, are some the most insecure arrogant fuck-heads on the planet(see footnote two). This season's cast is absolute proof. Heck, just read Anthony Bourdain.

So what do you do when you hate everybody on the screen? Well, if you're like me you get even more obsessed and start reading articles and blogs about the show. Here's an article that doesn't illustrate why I can't stand any of the competitors but is about cursing in the kitchen:
http://www.nytimes.com/2008/04/16/dining/16profane.html?_r=1&scp=2&sq=cursing&st=nyt&oref=slogin

And curse we do. Here's an apology...I am sorry if you have been out in the dining room of the restaurant and heard me recounting some sort of crude or distasteful story. I am sorry if your child heard me use the F-word.

Let's talk about Anthony Bourdain again. Yes, go ahead, read his books for his male portrayal of the restaurant world. He's one of those guys who's managed to trick conventional audiences into viewing him as some rogue kitchen desperado. A few curse words and eating a beating cobra's heart has propelled him to the top of the food chain. "Goodness gracious, did you see that? He's eaten the entire penis of a monkey?" And now there's a knockoff show with that guy Andrew Zimmern. Sounds like I can't stand Anthony B. but I actually like him and read all his books. I think if this season's Top Chef is any indication, we're in for a throng of Bourdain proteges who have misinterpreted what's cool about him taking over the show in future seasons as well.

footnote one: in their own urine
footnote two: For the sake of accuracy it should be noted that while cooks are often total fuckheads the ones that are most hard to stomach usually reside in restaurants that might be, or consider themselves to be, fine dining.

PLASTIC FOOD

2008-04-19T21:17:00.001-07:00

Story of QB

2008-04-01T09:56:00.000-07:00

In 2002 I worked in the kitchen of a restaurant/bar that sold to new owners. I wasn't happy about this surprise because I was lazy, comfortable, and change wasn't easy. The new owners asked me to stay and I was relieved and thankful in that way scared cats are when you take them to the vet- totally freaked out, sweating and losing hair but purring for the nice doctor. They kept me on to run the new kitchen where I would cook the kind of food I already liked to make, only really going for it. It soon became apparent that the new people a) had no idea what they were doing and b) wanted everyone around them to do it for them. I had my breaking moment when I watched one of the owners who was tending bar tell another employee walking by to bring him a recycling can that was right in front of him. It was a little tiny thing that drilled me with some insight into the future and told me I had no place working for people I didn't respect. Not because of my own nobility but because my shitty energy would undermine their business and I imagined my own ugly end and theirs. I went outside and decided I was done...but what else would I do? Make burritos!

To make a really long story shorter me and Joe (if you miss Joe you can go visit him at The Tube in Portland), of Joe's Ranchero, shared QB with another place until he decided to move to Mexico and I moved QB to the New Moon Cafe.

The New Moon was awesome and their generosity was such a nice surprise. I think being in that location established us with the core of what I think of as the true Olympians. The Olympia I remember when I first moved here in...1988 or '89? Maybe I was just 18, looking to see what I wanted and ignoring the rest, or maybe Olympia really was what I thought. New Moon's employees, customers, and generosity reminded me of another choice-- attempting something better. Which sounds cheesy until you take a trip to where you're from.

At some point in here I sold QB because I forgot that when I was little I was satisfied and had a tree house with a "sandwoch" shop in the bottom. I thought I was supposed to be something else. Time was running out and I thought I was supposed to write or make movies, something spectacular and possibly famous. I didn't know everyone wants to be different and special, " I mean, I really really think I could be somebody." So when then that didn't work out for me I bought QB back.

We got bigger and the space stayed the same size so I went looking for a permanent place QB could grow up in and approached the China Clipper. They said no and I was crushed. I slunk back to my car and wracked my brain because I was so sure I was supposed to be at the China Clipper. I drove around the block and there it was The China Town. I walked in and met the owners, gave them a proposal and said I would see them again in a week. One hour later they called me and the deal was sealed.

Then the real work started. I'm not sure if I cried in the past year but for sure I did on the inside. In my mind I have watch myself dramatically fall to my knees sobbing and ignoring the pebbles stuck in my kneecaps-- because in my mind I am wearing...shorts? Guess so because you will never see me in a skirt or a dress. In my mind I have run yelling through the restaurant bashing things with a baseball bat and screaming, "Go fuck yourselves you assholes...I hate restaurants and I hate people I should have been a veterinarian!"

And then I realized I couldn't do it alone. My bar manager confirmed this and pointed out that I was trying to do it alone that I need to communicate what is going on or I will piss people off. Well yes, that does seem obvious doesn't it? So I got myself an awesome kitchen crew and matched it in the front. And now I live in my basement attempting to be a painter of paintings instead of restaurant walls? Almost...I have a short span of attention and I like to do a lot of different things or I feel crazy.

Once in awhile somebody'll tell me how much they love the restaurant. Sometimes it's not so much the food they mention but the story of how we started out small and grew. It wasn't until one of QB's loyal regulars who works at Enterprise for Equity told me the same that I stopped and thought about how cool it is that we're still here. QB's really coming along and when I could see that for myself I knew I wanted to take it further by sharing it with other entrepreneurs. I wanted to diversify my own use of the kitchen, look for QS (Quality Sauces) in a couple months. In these scary times of struggle with failing businesses everywhere, and without investor backing, crossed fingers and creative thinking is all most of us are left with. Many generous volunteers helped me and QB from the beginning. The generosity of others-accepting help, asking for it- in ways is harder than paying someone to help but it's the only reason QB is still here.

WEEKEND SPECIALS

2008-03-28T10:11:00.000-07:00

3 FRESH ALBACORE TUNA TACOS W/ LEMON SRIRACHA AIOLI & APPLE SLAW
10.50

½ ARGENTINEAN CHURRASCO CHICKEN, ROASTED AND FINISHED UNDER A BRICK W/ SPECIAL CHIMICHURI SERVED W/ RICE, BEANS, PICO, SOUR CREAM, & CORN TORTILLAS
$11
(YOU WON’T BE SORRY IF YOU GET THIS)

SPECIAL DRINKS

WHITE DRAGON
BOMBAY SAPPHIRE GIN, GREEN CHARTRUESE, MUDDLED GRAPEFRUIT JUICE MARTINI
$8

GINGER BREW
10 CANE RUM, FRESH GINGER JUICE, PINEAPPLE JUICE, MUDDLED LEMONS, & SODA WATER IN A PINT GLASS
$7

ROYAL RED SKY
CROWN ROYAL, RED CURRANT PUREE, OJ AND SODA WATER
$6.50

RASPBERRY MARGARITA
CORRALEJO, RASPBERRY PUREE, MUDDLED ORANGE, LEMON & LIME SHAKEN AND SERVED UP W/ SALTED RIM

TOOL OF THE WEEK, I GUESS

2008-03-27T16:47:00.000-07:00

Not that I'm unexcited by this week's tool, but I had hoped for a jolt of inspiration in some other foody direction. For example, I tried formulating something about taste and what we like by way of my least favorite celebrity chefs. We know what we...I mean I know what I like, because I know what I don't like. Tyler Florence and Rachel Ray...aren't really chefs and...I like...see what I mean? And now, to present the tool of the week, ladies and gentlemen Kermit the Frog:
No, Kermit's not looking so good but check out his fancy Kyocera chef's knife. Kyocera knives have extremely hard ceramic blades that supposedly don't need sharpening for 3 to 5 years! I don't now about you all but I sharpen my favorite metal knife every single day --and it's a fancy one (Shun). My friend Steven Mills introduced me to my first Kyocera when he gave me a ceramic paring knife. I loved it and before getting a chef's version I used that little paring knife like it had an 8" blade- on fish, meat, and a mountain of vegetables. I'm hard on all kitchen equipment and so far neither ceramic knife is even a whisper duller than the day I got it. The only complaint I have is that you'd better say goodbye quick if you drop one of these knives. So far so good...knock on wood!

UPDATE: TOOL OF THE WEEK

2008-03-21T21:37:00.001-07:00

I was on my way out of town for the week, going on a real live vacation. I was already really excited and what did I spy, not on the tv, but right there hanging from a hook? Oh my god it was this:
Remember when I told you about the microplane and how it was so great? Well, in that entry I said, "If you're not a cook I bet you could use one for the bottoms of your feet because the newest infommercial for foot care looks suspiciously like a microplane rip-off. Let me know!"
I bought the Ped Egg and used it on my trip, no not for my feet but for my favorite trio of citrus peel, garlic and ginger. Did it work? It worked SO well that my partner and I were thoroughly convinced we had thought of something even better than the Microplane because the Ped Egg COLLECTS what you scrape in a compartment. Eww...but when it's food it's so good. We called parents and told friends-- we were so goddamn rich and flying first class in our minds. But it turns out a micrograter that collects what you scrape already exists. Go get one if you can. And if you can't find one, get a Ped Egg for $10.

NOTHING TO DO WITH FOOD

2008-03-14T23:42:00.000-07:00

Just Dig While You Work from TIME online

Where does the world's foremost designer of high-speed computers get his inspiration? Apparently deep in a dirt tunnel beneath his Wisconsin home, according to John Rollwagen, the chairman of Cray Research. As Rollwagen tells it, Seymour Cray, the company's elusive founder, has been dividing his time between building the next generation of supercomputers and digging an underground tunnel that starts below his Chippewa Falls house and heads toward the nearby woods. "He's been working at it for some time now," says Rollwagen, who reports that the tunnel is 8 ft. high, 4 ft. wide and lined with 4-by-4 cedar boards. When a tree fell through the top of the tunnel several years ago, Cray used the opening to install a periscope-equipped lookout.

For Cray, the excavation project is more than a simple diversion. "I work when I'm at home," he recently told a visiting scientist. "I work for three hours, and then I get stumped, and I'm not making progress. So I quit, and I go and work in the tunnel. It takes me an hour or so to dig four inches and put in the 4-by-4s. Now, as you can see, I'm up in the Wisconsin woods, and there are elves in the woods. So when they see me leave, they come into my office and solve all the problems I'm having. Then I go back up and work some more."

Rollwagen knows that Cray is only half kidding and that some of the designer's greatest inspirations come when he is digging. Says the chairman: "The real work happens when Seymour is in the tunnel."

Toast of the apocalypse

2008-02-29T09:57:00.000-08:00

It's as if reading Cormac McCarthy's "The Road" this last year wasn't enough to make me contemplate the end of all things. All day long, since that book, I picture how I would handle the bitter end. If picturing myself, my town-- everything in complete frozen desolation wasn't enough, then ruminating the Global Seed Vault will successfully throw me off the edge. Already, I find myself romanticizing the simplest moments of perfection as if they are memories long past rather than the toast on the plate before me. You'll see what I mean if you take a closer look. I'm sure you'll notice where the butter meets the bread and falls into its texture? It's a giant land down there, a person could get lost were they small enough. It's like...it's like...oh shit-- it's like everything. Everything is the same!
What do you do when your toast looks like the North Pole? I mean, what do you do when your toast looks like the apocalypse? What do you do when you look at your friends and think, "No. They won't make it. They can't see the toast. No, we can't take them either. They will whine and drag us down. Should we at least give them a can of food? No. It would be a waste. They are a waste, they will drag us down."

Global Seed Vault:

Bush/Cheney "Global" People Vault a.k.a. Whitey's :

MY BIRTHDAY IS IN SEPTEMBER

2008-02-15T12:04:00.000-08:00

Once in awhile I get stuck on the internet looking for the things I would buy if money weren't an issue. Usually I go to ebay and search "yacht", "ranch", or "mansion" and set the viewing dial at "price: high to low". Then I spend 45 minutes getting all noisy and disgusted at the baroque gold decor. I do alot of "eww"-ing and "come here look at this, can you BELIEVE somebody with all that money would ride around in THAT". I guess, in a sick way, it makes me feel better. Well, until I see that beautiful thing I would actually want. This is the Kalamazoo Outdoor Gourmet Edo Grill. It's only $7495 and they custom build it to order. It comes with four cooking surfaces. Can you picture it sitting there next to my infinity edge pool while the chihuahuas nap in the sun? I can too.

TOOL OF THE WEEK

2008-02-04T23:31:00.001-08:00

If you don't already know, this is a microplane.
My mom, who is the master of collecting hundreds of kitchen gadgets that are actually useful, gave me my first. I ignored it for a year and then all of a sudden I couldn't make a meal without it. I used it so much that in less than a year the teeth flattened and believe me that's HARD to do with surgical steel. Don't let that discourage you from getting one because kitchen cooks, especially this one, are notorious for killing all non-industrial appliances and tools. Knowing this I headed for the hardware store and bought a wood plane for $4 instead of going to Dree's and getting a new microplane for $20. After two days of grating off my finger tips I bought myself a new microplane. I found out later that microplanes were actually inspired by wood working tools, specifically ye olde wood plane.
At home and at work I use this handy tool all day long. Obviously it's great for citrus but I also do garlic, ginger, jalapenos, shallots, onion, nutmeg, hard cheese, and lots of other vegetables for bits of perfect texture and color.
If you're not a cook I bet you could use one for the bottoms of your feet because the newest infommercial for foot care looks suspiciously like a microplane rip-off. Let me know!

New Leaf...for one

2008-02-02T11:49:00.000-08:00

Yesterday a guy came into the restaurant and reminded us that the QB blog hasn't been updated for a long time. He sure was right! So this is for you, guy!

Funny thing, without customer prompting, I find myself wanting to blog all the time. Unfortunately it's usually about that new Tom Cruise book I've been reading, or my response to other trash culture type of stuff, which in my world seems relevant to everything. A concentrated look into people's thoughts, actions, bodies and yes, mouths. Nobody realizes this but menus and specials are built based on my observations of people, specifically Olympians. Celebrities and such things aren't plastered everywhere cause nobody's influenced by, looking, or interested. I figure why not embrace it and really look at it? Try as we might we cannot deny the influence.

I think I'm probably on the verge of boring/annoying my friends at QB with my new obsession in scientology. So blogging might take the pressure off them, right? No matter how "un-boss-ish" I might seem (in my own mind) I forget that these people are on some level paid to stand in front of me and listen. Last Sunday the cook and I were having a great conversation and toward the end he cautiously asked, "are you a scientologist, Roni"? Then yesterday I found myself telling people who are both employees and friends, that I see myself in Tom Cruise. I guess no amount of back peddling and explaining will stop them from laughing at me. Well shit, here I am again. I just can't help it. Count yourself lucky that you did not endure my lecture/film idea about lesbians rejecting instinct and culture and starting a revolution through monkey adoption. Quality Adoptions anyone?

For good measure here are today's specials:

red Quinoa & tofu salad
w/ sweet baby peppers, cucumber, mint, cilantro, tomatoes, & citrus vinaigrette
8.00

quesadilla w/ granny smith apple, stilton cheese, spinach, cider pickled onion, & jack. served w/ sour cream
8.00

blackened steelhead (line-caught) tacos w/ seared corn, black bean, & tomato relish. served w/ roasted garlic aioli
9.00

toddy’s super torpedo burrito
w/ roasted pulled pork, rice & jack.
fried and topped w/ salsa verde, sour cream, guacamole, & cotija.
8.50

yes! you can substitute pulled pork for tacos & burritos- however, we draw the line at salad.

fresh squeezed orange juice
8oz 3.75 16oz 5.50