At the end of summer, I made my way to Tygart Lake State Park to ride the Princess Cruise on the lake.
It was so fun!
And, I learned a lot about the area.
And, when it as over, I went to The Lodge for a bite to eat.
I started with a house salad with French dressing. It was filled with carrots, red onion, cucumbers and tomatoes.
And then for my main meal, I had fried crab cakes and mashed potatoes. Talk about comfort food. I've never seen crab cakes balled up like this before, but they sure were tasty.
In fact, we were a bit early, so we stopped by the adjoining Sunset Ellis Restaurant for a bite to eat before the movie started.
The restaurant has breakfast, homestyle favorites, sandwiches, pasta and even seafood.
The thing that caught my eye was the little sticky note up in the corner that said rigatoni with salad. Sign me up!
I opted for a house salad, which came with a few hunks of tomato and my choice of French dressing.
And then my rigatoni - look at these little rigatonis! They're stout. I've never seen this shape before, but I thought it was adorable.
And we had a great setup for the movie - and I got more concessions there (just popcorn and milk duds)
Every time I turn around, there's a new restaurant in Morgantown that I need to try. I'm not complaining - I love it.
Not too long ago, I checked out Grazer's Chop House, "a family owned Chop House with a Chef driven menu and a comfortable farmhouse atmosphere. We feature artisan cocktails, craft beers, and fine wine alongside genuine hospitality" according to their Facebook.
The lovely Lisa and I tried lunch, so our options were a bit more limited at this time of the day, but that wasn't going to stop us.
We started with an order of "Duck Fat Fries" which are steak fries prepared in duck fat (or liquid gold, according to the menu) and dusted with parmesan and served with creole aioli. These fries were humongous, but had a really nice crisp to them.
And I did taste a hint of the creole in the aioli.
So that I could get a flavor for their beef, I ordered the "DOUBLE STACK CHEESEBURGER - A half-pound of Grazer’s custom ground steak
topped with cheddar, lettuce, tomato and
onion with creole aioli on a toasted potato roll. "
I love how thin the patties actually were so you get some crisp on the outside and they're slathered in cheese. Not too shabby.
The restaurant is one of the original farm-to-table restaurants in the area. Chef William Dissen is doing really incredible, sustainable stuff.
I went with the pan roasted sea scallops made with farm & sparrow jalapeno smoked cheddar grits, Benton's country ham and Appalachian tomato gravy. Goooodness.
