Chef Paul Smith, West Virginia's first James Beard Award winner, has opened his newest restaurant in Charleston: Paulie's Fine Italian. Located just across from his restaurant 1010 Bridge, Paulie's Fine Italian focuses on authentic Italian cusine with an Appalachian flare. Smith draws inspiration from his childhood memories spent in the kitchen with his grandfather, and the dishes at Paulie's each tell a story. I was super fortunate to check out the soft opening of the restaurant; I expected a few kinks considering it's brand new. But, I was blown away and want to share some of the incredibly tasty dishes we were able to try. I went with friends Evan & Heather Osborn, Erin & Eric Conner, and Jamie Ferrell. With such a big party, we were able to order a little bit of everything and share. Even doing that, we only ended up sampling a portion of the menu - but everything was amazing. First up was a round of oyster shooters. This was the first time I've ever had an oyster shooter. My question was: do you chew? I think the answer is no. But, I kinda wanted to savor the flavor of it? I chewed it a bit, enjoying the slimy, briny oyster with a touch of sweet acid from the limoncello mignonette. Next up was the appetizer I ordered: artichoke & potato with rosemary, garlic aioli. We received some complimentary bread and oil with parmesan. Brussels sprouts with guanciale, hot honey and farmhouse cheese. Fried Oysters with fire-roasted Calabrian chili. Fried mozzarella cheese curds wit hfire-roasted tomato sauce and parm snow. PARM SNOW. Fried anchoby stuffed olives, marcona almonds and lemon zest. Folks at the table seemed to love this one the most. Lobsters & Bowties - poached lobster, langoustine cream, and tarragon breadcrumbs. Just from this description alone, you know it's good. I had a hard time deciding because I also still really want to try the Sunday Ribbons, the Sausage and Pea, the Rigatoni alla Vodka, the Carbonara --- literally, everything. I want to try everything. But, wait, there's more. DESSERT. And, I know you're surprised, but I loved every single dessert. The cannoli chip & dip featured sweet ricotta and housemade pizzelles. Tiramisu cheesecake had espresso, mascarpone and a lady finger. The panna cotta had lemon and mascerated berries. The budino was like a chocolate pudding with salted caramel. Finally, the last one of the evening was bread pudding with panettone and rum anglaise. And, this may have been my most favorite of all. Grade: A

Located in the Historic Somerwell House (circa 1700), Little York Confectionery is Mobjack Coffee Roasters' commitment to enhancing Main Street in Yorktown. Their charming candy shop features ice cream, house-made chocolates, candies, and treats.



This brick and mortar shop is also home to Yorktown & Co., featuring a full-replica Stanley Steamer Wagon. It's fitting for the Colonial National Historical Park Battlefields.



The shop has a variety of chocolates, but the Yorktown onion bonbon caught my eye. It's chocolate with raspberry.



The name references the Yorktown onion flower, a local plant that blossoms in late spring and early summer across the area—most commonly seen in historic Yorktown landscape.



I also had a berry sorbet, which was so nice on a hot day. Plus, there was a cookie that added a little bit of crunch.



A nice little shop in a historic area with plenty to explore.



Grade: A

If you don't already know, I wrote a book on pepperoni rolls about 7 years ago. As a result, I have a lot of conversations about pepperoni rolls. My favorites, other people's favorites. And a common one that comes up often is the local gas station. That's because a lot of them are homemade. That's the case at E-Z Stop in Pineville. this is a large round roll that is served warm. Usually I do not get hung up on it being warm or cold, but in this case, the cheese gets all melted and makes it perfect. It was a good portion of pepperoni – not too much, not too little. And it was moist inside with a little sauce. Not grease. Not too dry. this is one of the best pepperoni rolls in recent memory.

Grade: A

Borough Market is a historic market in central London with an emphasis on high quality food, sustainable production and social connection.



"Our story began 1,000 years ago, when a market took shape at the foot of London Bridge. Since 1756, we’ve been in our current location, run by a charitable trust on behalf of the community. Today, our mission is to show that food can be made and sold in ways that are better for people, for the planet and for the sheer pleasure of eating," reads its website.



Kappacasein Dairy was my first stop because they're toasted cheese sandwich is legendary. Richly cheesy, impeccably executed, and celebrated by critics and street-food lovers alike—this is London’s grilled cheese elevated to iconic status.



"Kappacasein’s raclette and toasted cheese sandwiches are the stuff of Borough Market legend. Made using a generous helping of owner Bill Oglethorpe’s Bermondsey-made London raclette or Ogleshield cheese piled atop new potatoes, baby gherkins and pickled onions, the result is one of the finest aromas your nostrils could ever hope to savour. The famed toasted cheese toastie, meanwhile, is made with a combination of Montgomery cheddar, Ogleshield, London raclette, comte, onions and leeks sandwiched between slices of sourdough. The shop also sells Bill’s cheeses.



Kappacasein’s toasted cheese sandwich bursts with rich, nutty, and tangy flavors from its blend of aged cheddars and raclette. Finely chopped onions and leeks add a subtle sharpness that cuts through the creamy melt. The crusty sourdough provides a perfectly crisp contrast, creating a deeply satisfying balance of gooey, savory, and crunchy in every bite.



Mrs. King's Pork Pies serves authentic Melton Mowbray pork pies. A Melton Mowbray pork pie is a traditional English meat pie made with coarsely chopped pork, encased in a hand-formed hot water crust pastry, and baked without a mold, which gives it a slightly irregular, domed shape. The pie is typically filled with pork jelly after baking to preserve the meat and add richness. It originates from Melton Mowbray in Leicestershire and holds Protected Geographical Indication (PGI) status, meaning only pies made in or around that area using traditional methods can be sold under that name.



When Elizabeth King started making pork pies back in 1853, little did she realise what she was setting in motion. She would probably have been shocked – and more than a little proud – if she knew that her name would be immortalised at one of the world’s most famous markets more than a century and half later. Her Melton Mowbray pies now have dedicated PGI status, meaning they can only be made in a particular way in a specific area of Nottinghamshire. Each pie uses fresh pork and rich jelly, cooked inside golden brown pastry, reads the website.



Mrs. King’s pork pies deliver a robustly savory meatiness with well-seasoned, coarse-cut pork encased in a golden, hot-water crust pastry that strikes the perfect balance between crisp and crumbly. it's a different experience than a pot pie because of this next component: jelly. Rich pork jelly adds a moist, gelatinous layer that enlivens the pie’s flavor profile—even when served cold, as tradition dictates. I ate mine cold, but I do think I would enjoy it better if it were warm. Hearty pork, delicate jelly, and sturdy pastry.



The Natural Smoothie Co. helped lighten up the day with a smoothie. The berry bliss smoothie had strawberry, raspberry, blackberry, apple and orange juice.



"Delicious smoothies made using 100 per cent fresh fruit – no concentrates, dairy products, ice or sorbets. Each cup contains around 300g of pure fruit, the equivalent of seven or eight individual pieces. Owner Liz Guru uses extremely ripe fruit for maximum possible flavour," reads the website.



"Turnips is a fruit and veg wholesaler and retailer run by the Foster family. High quality produce is sourced from a network of independent farms around Britain and, in the instance of some specialist items, Europe and beyond. Whether it be beetroot from Somerset, potatoes from Lincolnshire, rhubarb from Yorkshire, cabbages from Kent or locally foraged wild mushrooms, Turnips is guaranteed to bring the season’s finest offerings to its Borough stall," reads the website.



So I decided to do another drink - a St. Clements juice. This citrus fizz has orange juice and lemon-lime.



Tart, yet refreshing.

Grade: A

Ridge to Ridge Sips & Treats is a mobile coffee truck that sets up around the Kanawha Valley. They offer espresso, cold brew, energy drinks and even some pastries. I enjoyed a lavender honey bee iced coffee, which was just sweet enough to take the edge off any bitter notes.

Grade: A

Koya is a Japanese udon noodle bar that first opened in Soho in 2010, specializing in freshly made udon noodles and dashi with simple, paired back interiors. Koya serves Head Chef Shuko’s udon, donburi and authentic Japanese small plates from breakfast through to dinner at three London locations.



I ordered some vegetable tempura - or yasai ten mori. Never had a whole tempura pepper. Overall, though, the veggies were light and crisp.



I also did a cold udon with hot broth. I loved how firm the cold noodles were, and the chewiness of udon is my favorite.



Plus a few extra toppings to customize the udon to your liking.



Grade: A