Dab’s Country Cookin’ serves up Southern comfort food with a side of perseverance in southern West Virginia.

The restaurant is the creation of McDowell County native Antoinette Barnes, who began selling homemade meals to support her family during a period of financial hardship. What started with plates prepared in borrowed kitchens eventually grew into a restaurant business Barnes first operated Dab’s Cookin’ at the Shack along Route 52 near Bramwell, before expanding into downtown Princeton in September 2023. In January 2026, the restaurant moved into the former K&W Cafeteria space at Mercer Mall in Bluefield The menu centers on traditional Southern and soul food favorites, including fried chicken, pork chops, meatloaf, country-fried steak and hamburger steak smothered in gravy. Sides include collard greens cooked with smoked turkey, macaroni and cheese, mashed potatoes and green beans. I ordered Dab's BLT + fries, baked mac & cheese and potato salad. The BLT paired crispy, smoky bacon with fresh lettuce and juicy tomato for a classic combo. A side of golden fries rounds out the plate.

The baked macaroni and cheese was rich,l & creamy, with tender pasta coated in cheese and baked for an extra layer of flavor. The potato salad brings another cookout staple to the table, combining tender potatoes with a creamy, seasoned dressing. A delicious meal with basics executed well. Grade: A

The Dream Bean is an independent coffeehouse in Princeton where coffee, art, music and community come together. The shop opened on August 14, 2024, at 860 Mercer Street, replacing the former Wild Roots Coffee House. It was developed through the RiffRaff Arts Collective, led by Lori McKinney, as part of the organization's ongoing efforts to revitalize Princeton's downtown arts district. McKinney partnered with John Pounds of Appalachian Coffee House in Mount Nebo to help establish the business. Unlike a traditional grab-and-go coffee shop, The Dream Bean was designed as a neighborhood gathering place. Its interior features comfortable couches, local artwork, books and board games, while its programming includes live music, open mic nights, poetry readings and creative workshops. The menu includes espresso drinks, brewed coffee, teas, fruit smoothies, hot chocolate, sandwiches and baked goods. Early favorites included white chocolate mochas and strawberry-banana smoothies. The shop has also carried locally produced mushroom coffee and hot chocolate from Mercer County's E.B. Fungi. I ordered a peach-mango refresher (I'm on a kick with this flavor everywhere). Light, refreshing and slightly sweet - perfect for a summer day. I snuck around to see the back room area, which is super artsy and seems like the perfect space for an event. Grade: A

Mami Rica's Puerto Rican Island Kitchen is a home-based kitchen specializing in family recipes three generations in the making. And you've gotta try it. Abuela’s Puerto Rican Lasagna: Mami Rica’s signature dish features layers of seasoned meat, melted cheese, savory tomato sauce and traditional Puerto Rican flavors. The recipe has been passed down through three generations of family in Puerto Rico, bringing a taste of the island’s culinary heritage to West Virginia.

Puerto Rican Rice (Arroz con Gandules): A staple of Puerto Rican cuisine, this traditional island-style rice is cooked with gandules (pigeon peas), sofrito and aromatic seasonings. The result is a savory, flavorful side dish that complements the rich, cheesy lasagna. Grade: A

Latin Appalachian is a Welch-based restaurant operated by Roberto Diaz, affectionately known as "Taco Man." In February 2025, floods in McDowell County wreaked havoc on the restaurant, forcing it to close. Diaz had also used the restaurant to prepare thousands of free meals for flood victims and emergency responders. Afterward, he began hosting pop-ups around West Virginia to raise money for repairs and keep the business going. That's when I got a chance to try their food -- during one of these pop-ups. And at the time of this writing, Latin Appalachia is planning to host a grand re-opening Veterans Day weekend. Their menu features traditional Mexican dishes alongside creative Appalachian fusion specials, with an emphasis on fresh ingredients and scratch-made food. I ordered a flight of mini chimis with chicken, beef, pepperoni roll and chocolate. Love the ability to sample, to try traditional plus fusion. Of course a pepperoni roll chimichanga makes sense. Plus dessert. Each with a sauce! Fun, creative and delicious. Grade: A

Sushi Onw Shrimp shumai WV ROLL shrimp tempura udon Sushi One is a Japanese restaurant at 236 7th Avenue in South Charleston, in the former Taste of Asia building. It serves sushi, specialty rolls, hibachi-style meals and other Japanese-American favorites. There were so many items on the menu that I wanted to try that sounded absolutely delicious. So -- naturally -- I had to try a little bit of everything. Takoyaki - six fried, batter-based balls filled with tender pieces of octopus, drizzled with eel sauce. Crab Rangoon - these triangular shaped crab rangoons were piping hot, which made them perfectly crisp, and there was an orange chili sauce to go with it. WV Roll - tempura shrimp, cream cheese and avocado wrapped in sushi rice, topped with masago, tempura crab, sweet eel sauce, mayonnaise and spicy mayo. Shumai - usually filled with ground pork or shrimp, wrapped in a thin dough and steamed until tender. A sweet garlic dipping suace takes it over the top for me. Finally, shrimp udon - a hot soup that is super comforting. All in all, delicious food that is quickly rising in my local rankings. Grade: A

Rainelle Deli & Marketplace is a family-owned deli and specialty food market at 707 Main St. in Rainelle. It opened in April 2023 with a focus on making local food more accessible to the community. The business grew out of owner Beth Smailes’ work selling beef and produce from her family’s farm. Her goal was to give people in Rainelle more consistent access to local food, while keeping more food spending in the community. The market also sells beef and pork from the family farm. It’s part sandwich shop, part small grocery, and part market for regional and specialty products. Made-to-order sandwiches: The deli offers custom sandwiches, including options such as the Loaded Italian, Farmhouse Club and Frontier. A 2024 newspaper profile reported that the shop was making around 100 hoagies a day. Breakfast and hot foods: Breakfast sandwiches, paninis, pizza, soups, salads and rotating lunch specials give you options beyond cold deli sandwiches. The daily specials change, so check their current menu before visiting. Local and specialty groceries: Shop for local meats, cheeses, raw and pasteurized milk, Amish-style jams and jellies, honey, pickled goods, bulk candy, baked goods and pantry items. Like "Knead the Living Bread." Sweets and baked goods: The market also carries cakes, pies, pastries and other treats, along with coffee. The selection can rotate depending on what's available. The very generous Farmhouse Club includes: Sliced Honey Ham, Colby Jack Cheese, Lettuce, Tomato, Onion, Bacon, Mayo and Mustard on 3 pieces of toasted Sourdough bread. It's huge, fresh and very satisfying. Grade: A

Oakleys Bistro is a chef-owned restaurant on the northwest side of Indianapolis known for inventive American cuisine, seasonal ingredients and creative interpretations of familiar dishes.

Inside, the dining room has a polished but approachable atmosphere, with warm lighting and a relatively intimate setting. Chef-owner Steven Oakley opened the restaurant in 2002, establishing a neighborhood dining destination that combines fine-dining techniques with a relatively casual atmosphere.

Oakley is a four-time James Beard Award semifinalist, receiving recognition in 2008, 2011, 2018 and 2019. He also competed on Food Network's Beat Bobby Flay in 2017 and won with his signature shrimp corn dog, which remains one of the restaurant's most recognizable dishes. It's a playful, upscale interpretation of a classic fairground corn dog, replacing the traditional hot dog with shrimp. The shrimp is served in a petite, golden-fried corn dog with a crisp exterior and tender seafood center. It comes with the restaurant's bistro honey mustard, which adds sweetness and tanginess to complement the savory shrimp and cornmeal coating. Unlike a full-sized carnival corn dog, it's a small bite sold individually. Oakleys Bistro's Wild Boar Sloppy Joe puts an upscale twist on the classic sandwich with rich, savory wild boar, creamy Brie, sweet caramelized onions and crunchy sesame red cabbage slaw. Served with house-made potato chips, it balances sweet, tangy and savory flavors with an Asian-inspired touch. Grade: A

The Pine Club is one of Dayton, Ohio's most famous restaurants, a traditional American steakhouse that has operated since 1947. Known for its aged steaks, dark wood-paneled dining room and unwavering commitment to tradition, it has received national recognition as one of the country's great steakhouses. The restaurant began in 1947 when Jim Sullivan purchased Lonnie's Bar on Brown Street. After installing pine paneling throughout the interior, he renamed the establishment The Pine Club. Lloyd Meinzer purchased the restaurant in 1954, expanding the dining room and bar. David Hulme took ownership in 1979 and helped preserve the restaurant's historic character. Although ownership changed again in 2018, its longstanding traditions have largely remained intact. The restaurant has a distinctly old-fashioned supper-club atmosphere, with dark pine-paneled walls, subdued lighting, closely arranged tables and a bar that has remained largely unchanged. The Pine Club has earned several notable distinctions:

- Food Network: Named America's No. 2 steakhouse in 2015.
- The New York Times' T Magazine: Included among 10 of the world's greatest old dining institutions in 2013.
- Gourmet magazine: Recognized its fried potatoes among the country's best in 2006.
- The Best Thing I Ever Ate: Featured in 2019 when chef Jonathon Sawyer selected it as a favorite dining experience Salad with French Dressing: The meal began with a simple house salad featuring crisp lettuce and a few fresh vegetables, topped with French dressing. The dressing added a slightly sweet and tangy flavor to an otherwise straightforward salad. Bread and Butter: A basket of bread and butter accompanied the meal, offering another simple element of the traditional steakhouse experience. Signature 20 Oz. Bone-In Ribeye: The steak is dry-aged for 28 days, broiled and finished with butter, giving it a rich beef flavor and a nicely browned exterior. It was served with a generous portion of thin, crispy fried onion straws, which added a salty crunch to the tender, juicy steak.

The Pine Club also has its own signature steakhouse sauce, a longtime Dayton favorite that is popular enough to be bottled and sold separately. The sauce adds a tangy, savory complement to the restaurant’s steaks. Necessary? No. But a sauce makes everything better. Stewed Tomatoes: One of the more distinctive accompaniments was the serving of stewed tomatoes, an old-fashioned side dish that has become part of The Pine Club’s identity. The soft, cooked tomatoes offered a slightly sweet and acidic contrast to the richness of the beef, making for a combination rarely encountered at modern steakhouses. Baked Potato: The baked potato rounded out the meal with another familiar steakhouse staple. Fluffy interior, hearty texture, and I absolutely drowned it in butter. The Pine Club has a longstanding tradition of offering guests a complimentary piece of chocolate at the end of their meal, a small sweet finish in place of a traditional dessert menu. Grade: A