restaurants

P's & Q's Market

Co-owners Emily Anderson and Chef Paul Davis looked to their roots when creating the menu at this homey spot. While Anderson’s California sensibility translates as a preference for fresh produce, Midwesterner Davis favors comfort food classics. He steps up housemade buttermilk biscuits by smothering them in a tomato gravy made from his grandmother’s Appalachian recipe. Crushed tomatoes are brought together with evaporated milk, whole milk and flour to make a velvety gravy that Guy called “top-notch.”