Wingstop is a fast-casual restaurant chain specializing in buffalo-style chicken wings. Founded in 1994 in Garland, Texas, by Antonio Swad and Bernadette Fiaschetti, the company began franchising in 1997 and has since expanded to over 2,500 locations worldwide. The menu centers on bone-in and boneless chicken wings, chicken tenders, and sides like fries and veggie sticks, with a variety of sauces including Lemon Pepper and Atomic. There aren't any locations in West Virginia, so when I spotted one in the wild during my travels, I quickly placed an online order and made my way inside. I wanted to try several flavors, so I ordered Sweet BBQ Blaze, Lemon Pepper, Garlic Parmesan & Hawaiian boneless wings. The Sweet BBQ Blaze delivers a smoky, molasses-thick sauce with a lingering kick; Lemon Pepper is bright and zesty, balancing citrus and black pepper on crispy chicken; Garlic Parmesan is rich and savory, with buttery garlic and umami Parmesan coating each wing; and Hawaiian offers a sweet, tangy, tropical twist for a refreshing change. Bleu Cheese, Cheese Sauce and Cajun Fried Corn rounded out my meal. What's your favorite thing here?

"The original Village Tavern opened its doors in 1984 in Winston Salem NC. The idea was simple, serve the best possible food, at affordable prices, using only the finest freshest ingredients, and to enrich the lives of each other, our guests, and our community. In other words to make a positive difference. Today, just as in 1984, we remain committed to our founding principles. Be a Great place to work, deliver Great Food, Great Service, and Great Value to our guests everyday. That's what we do, and we love what we do."

 
I stopped here on my way back home from Myrtle Beach, and I only did curbside, so I may not have gotten the full experience. But, honestly, it ranks pretty high up there for me even without the ambiance, service and general atmosphere.   



Clearly, I was still on a crab kick because I ordered the HOT CRAB DIP - Backfin crab meat, toasted garlic bread, and it did not disappoint. Huge chunks of crab, creaminess, and a nice warm component to the salad I ordered.



The beet salad is one I try to recreate at home, but I've not quite mastered it yet. This one came with: bibb lettuce, roasted red and golden beets, Tavern vinaigrette, goat cheese, balsamic reduction, crispy shallots, and it was just what the doctor ordered on this day. Light, fresh, earthy - and a nice foil to the fatty crab dish. This is what balance is, right? 

Grade: A

Hill's Lexington BBQ spearheads another Carolina-style BBQ: Lexington.


“Started by Joe Allen Hill in 1951, Hill’s Lexington Barbecue in Winston-Salem is the first to have the name “Lexington Barbecue,” thus their claim to being the “original” Lexington barbecue. At the time they opened there were a few small side street barbecues in Lexington operated by Stamey, Beck and Swicegood. But none called their barbecue place “Lexington Barbecue.”

Joe Hill, who came from Lexington, conceived the idea to bring Lexington-style barbecue cooking to Winston-Salem. Joe, along with his wife Edna, started the business on its present site.
The sauce is hot, peppery, spicy, thin (Gene says it penetrates the meat better), light reddish brown and has a strong finish by itself, but not so on the meat. It just fits.

The chopped barbecue consists of generous pieces that are not basted while cooking. It’s very lightly sauced in the kitchen. It’s a good mix of outside brown and has a good smoky taste, a rich flavor and nice texture. It’s perfect with sauce and slaw. (SOURCE)"

I ordered chopped pork BBQ, potato salad and hush puppies.

First, look at these weird lil hush puppies.

And my entree came out with some white onion that was pickled a bit and the potato salad in the middle.

The BBQ was already very seasoned and tasty, but I got some more of the peppery, vinegary sauce to add to it.

And you can't finish a meal without banana pudding.