To commemorate one year of living in the Quad-Cities, I've gone back twice this month to the place where I first dined out in the area: The Tangled Wood. Last year, after a long day of moving into a new apartment and hauling Facebook Marketplace dressers across town, my girlfriend and I went to this Bettendorf bar and grill as a way to celebrate. We sat outside, participated in their music bingo event that night and thoroughly enjoyed our meal.
Quad-City Times Reporter Gannon Hanevold As former West Coasters, it seemed like the Midwestern pride was seeping in by osmosis. A campfire burned. It was 80 degrees and humid.
My girlfriend, with a fruity wheat ale in her hand, said for the first time: "I think I could see myself liking beer." I shed a tear of joy. When I went back this weekend, it felt the same.
The temperature, the tasty food, the cold beer. It's just a little more familiar now. So this week feels like a good time for the long overdue Tangled Wood feature in this food column.
Of course, I ordered the same dish that captured my heart last year: the Southern Comfort Mac & Cheese. The Southern Comfort Mac & Cheese at The Tangled Wood was the best thing I ate this week. This dish is a classic mac and cheese made with a four cheese sauce, a thick and crispy layer of breadcrumbs on top, a breaded chicken filet and a sprinkle of green onion.
Let's start with the pasta, which is predictably delicious. Bread crumbs on mac is a 50-50 proposition to me. Sometimes it's great, s.