AQ Chicken House | Springdale Tradition Returns
Northwest Arkansas is buzzing, or maybe squawking, with two familiar...
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Northwest Arkansas is buzzing, or maybe squawking, with two familiar letters on everyone’s lips: A.Q.
After more than two years without one of Arkansas’s most beloved restaurants, AQ Chicken House has returned. The grand reopening in downtown Springdale was more than a ribbon-cutting. For generations of Arkansans, it feels like getting a piece of home back, or at least access to their favorite foods!
Once again, cloverleaf rolls, chicken over the coals, and all the flavors that created memories in the Poultry Capital of the World are back on the menu.
For longtime fans, AQ’s return is pure nostalgia. For newcomers visiting Northwest Arkansas, it’s an invitation to experience a restaurant woven into Springdale’s fabric for nearly 80 years.
It All Started with Roy
AQ Chicken House’s story began in 1947 with poultry pioneer Roy Ritter.
Ritter operated an Arkansas Quality, or AQ, chicken farm on a hilltop overlooking what was then a dusty stretch of U.S. Highway 71 outside Springdale. As he entertained business guests from across the country, he realized there were few places north of Springdale to sit down for a “proper” chicken dinner.
So, he built the destination they were seeking.
The first AQ Chicken House overlooked Ritter’s own chicken houses in the valley below. In those early days, it was as farm-to-table as possible. The chickens were raised, processed, and served just steps from the restaurant’s back door.
AQ quickly became a destination. Travelers heading north on Highway 71 stopped for southern-style chicken dinners, and locals made it a regular gathering spot. Before long, it wasn’t unusual to see politicians, business leaders and visitors from across the country seated at AQ’s tables.
Over the years, Vice President Alben Barkley, President Bill Clinton, and President George W. Bush all enjoyed AQ chicken. In 1966, the restaurant even shipped 400 chicken dinners to feed Miss Universe contestants in Austin, Texas.
For a restaurant in Springdale, that’s quite a résumé!
Growing Beyond Springdale
After Ritter sold the restaurant in 1980, AQ entered a new chapter.
Frank Hickingbotham, who was simultaneously creating TCBY, and partner Ron Palmer helped expand the brand’s footprint across Arkansas. Under Palmer’s leadership, AQ became a household name. He loved the brand’s story and opened locations in Fayetteville, Russellville, Pine Bluff, and beyond, yet still preserved the family atmosphere people loved.
Through every ownership change, one thing stayed the same: AQ was where families gathered.
Birthday dinners. After-church lunches. Anniversary celebrations. Graduation meals. First dates and first jobs. Even more than one bachelor party and rehearsal dinner. Some couples recall stopping by AQ after their wedding reception.
The oversize guest books by the front door told the story best. Families recorded milestones and memories, often returning decades later to celebrate another chapter.
AQ wasn’t just a place to eat. It became part of people’s family histories.
Saving an Arkansas Icon
When the original Springdale location closed in 2023, many wondered whether the story had reached its final chapter.
Not Tom and Robin Lundstrum. The Springdale natives grew up celebrating milestones at AQ. Tom had dreamed of owning the restaurant since his twenties, not really wanting to act on it, but thinking about what a legacy it would be to be part of the brand.
Their son-in-law, Jacob Lively, remembers a pivotal lunch conversation and replying with three simple words. “Let’s do it.” Eventually, that dream became reality.
Today, the Lundstrums, along with their daughter Gracie and Jacob, consider themselves more than owners. They see themselves as stewards, honoring a legacy.
Our job is to steward those memories for people,” the family shared. “We know how special this place is to the community because it is so special to our family. It’s an honor to introduce it to a new generation.”
Arkansas Quality Food
Of course, nostalgia only works if the food lives up to the memories it conjures.
That’s why the family spent nearly 18 months researching recipes, consulting former employees, and inviting longtime AQ insiders back into the kitchen.
Some recipes had become almost legendary, with tastes you couldn’t forget.
Take the cloverleaf rolls – the beloved pull-apart rolls had disappeared years earlier because they were difficult and costly to make. The new owners were determined to bring them back. They tracked down the original recipe and partnered with Stone Mill Bread Company to bake the buttery rolls fresh daily.
Then there is chicken over the coals.
For many Arkansans, this is AQ. The chicken is dusted with a special seasoning blend and grilled directly over hot coals, producing the signature char fans know and love. It remains one of the restaurant’s most-ordered entrées and the reason many people keep coming back.
The menu also includes pan-fried chicken and a new barbecue chicken featuring fried chicken coated (aka “takes a bath”) in a tangy, smoky sauce. It’s so good!
The sides deserve their own spotlight. They are all favorites you’d find at your Grandma’s Sunday lunch or at the holiday dinner table.
The creamed spinach is rich and comforting, topped with Parmesan cheese and somehow reminiscent of a spoonable spinach dip. The famous AQ dressing, with its tangy, tomato-forward flavor, still pairs perfectly with onion rings and salads. Apple butter, strawberry preserves and locally gathered honey make the perfect companions to those warm rolls.
Yes, fried chicken livers are back, too. Soaked in buttermilk and coated in that crunchy, salty batter. Get ready to drool before your dinner even arrives!
Even the kids’ menu earned praise at our table. My son declared the chicken tenders the best he has ever had, especially with the house-made shells and cheese. No room for boxed mac here!
More Than a Meal
AQ’s new home at 100 W. Emma Avenue feels particularly fitting.
The restaurant now occupies a historic former bank building in downtown Springdale, complete with an old vault converted into a private dining space.
Everywhere you look, there are reminders that this revival is deeply local. Family heirlooms and historic photos line the walls. Custom wallpaper from locally owned Painted Paper brings all the homey vibes, making it feel like Mimi’s house.
Stone Mill Bread Company produces the rolls. Dodo Coffee created a custom blend for AQ. House of Webster produces the apple butter, preserves, barbecue sauce, and dressings. Trash Ice Cream brings the “a la mode” vibes. Local artisans crafted furniture, signage, hats, and artwork throughout the restaurant and the merchandise shop, including a wall mural by local artist Carol Counce.
AQ has always been locally owned, and in nearly eight decades, only five families have served as its caretakers. That hometown spirit remains intact.
Perhaps that’s why people are so passionate about AQ. The restaurant isn’t just serving chicken; it’s serving up memories.
The original neon hangs once again. A new oversized guest book has returned. Big Red the chicken is back, ready for guests to rub his waddles for good luck. There’s a treasure chest on the way out. (IYKYK) And the welcome desk reminds you of Miss Jeri Broyles with her traditional “Hey, Hon.”
Downtown Springdale has become one of the region’s most exciting food destinations, with locally owned restaurants, shops and attractions. AQ feels right at home here.
Whether you’re planning a summer trip to Northwest Arkansas, looking for a pregame meal during football season, or biking the Razorback Greenway and seeking a lunch meeting spot, make time for AQ Chicken House.
Historic images provided by AQ Chicken House.
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