Demus Italian Specialty Foods is a food truck fit for a carnival with its giant lettering and multicolored bulbs. Usually, though, it is stationed in a gas station lot off Exit 125 on I79.



It started as a small neighborhood grocery store where they made their own house Italian sausage, building a loyal following for that signature flavor. Over time, the retail store closed, but the demand for the sausage never went away—so the business pivoted into a trailer/food truck operation. Now, instead of shopping for it in-store, people line up to get those same house-made sausages served hot, with peppers and sauce. Known for a coarse grind and strong seasoning, especially fennel and spices, the sausage is the star - but the steak hoagie is delicious, as well.



It's a foil-wrapped delight that's smoky, messy, and unapologetically old-school.

Grade: A

North-Central West Virginia is not wanting for wonderful Italian restaurants. So, when someone told me that Mama Di Roma in Fairmont is the best of them all, I got in my car and made a trip straight to the friendly city.



Outside, there are red, white and green stripes on the windows. Photos of the food. Lists of menu items. There's no mistaking what you're walking into. Inside, there are red vinyl tablecloths, placemats with a map of Italy, and some hanging baskets. Its decor is firmly rooted in an old-school Italian-American style, with no shortage of patriotic flair.



The menu at Mama Di Roma leans into classic Italian-American comfort, with rich red sauces, baked pastas, and plenty of pizza options. Think chicken parmesan, stuffed shells, hand-tossed pizzas, calzones, and classic starters like garlic knots and wedding soup.



The complimentary bread comes out in the form of those soft, buttery garlic rolls—warm, lightly golden, and packed with enough garlic to make them just as tempting as anything on the menu.



The wedding soup is warm and comforting, with a savory broth, tender bites throughout, and a slight richness.



I ordered the Shrimp & Crabmeat entree - Sautéed Shrimp and Crabmeat in a Creamy Garlic Sauce over Rigatoni. Plump, juicy shrimp and sweet crabmeat are coated in a creamy garlic sauce that clings to every rigatoni tube. The sauce is rich without being heavy, coating the pasta nicely and letting the seafood shine. Every bite hits that comforting, garlicky flavor you want from a dish like this.



Grade: A

The Wine Down is Charleston's first true wine bar that specializes in a curated wine list, relaxed atmosphere and small bites. The space is designed to feel more like a living room than a bar, with sofas, accent chairs, and eclectic décor. Deep-colored walls, vintage mirrors, and small seating areas create a chill vibe. The wine list is "thoughtfully selected to be approachable, affordable, and simply enjoyable. Explore crisp, refreshing whites or rich, smooth reds," reads the website. White wines include: PINOT GRIGIO, SAUVIGNON BLANC, CHARDONNAY, MOSCATO and REISLING. Red wines include: PINOT NOIR, RED BLEND, CABERNET SAUVIGNON, and CAYMUS. They also offer prosecco and rose, in addition to mead, beer, non-alcoholic beer and sparkling water. I enjoyed a moscato and the "HOLDOVER," which is a personal charcuterie featuring an assortment of cured meats, cheeses, olives, dried fruit & chocolate. It’s essentially a place to decompress —whether that means a casual date night, catching up with friends, or just enjoying a quiet glass of wine at the end of the day. Grade: A

Max on Main is a vibrant restaurant in White Sulphur Springs serving wood-fired pizzas and locally sourced dishes from partners throughout West Virginia. The renovated space offers a chic industrial ambiance with cathedral ceilings and an indoor-outdoor experience, complemented by a bar featuring West Virginia craft beer and hand-crafted cocktails. I ordered the 8 oz. Mountain Steer filet of beef with garlic herb butter, plus a house salad and macaroni & cheese. The filet was tender and buttery, with a deep, savory richness that soaked up the warm garlic herb butter as it melted over the top. The house salad was fresh and crisp, offering a cool bite between the richer flavors of the plate. The macaroni and cheese was creamy and velvety, with a mellow, slightly sharp cheese sauce that clung to each noodle. Grade: A

The Cake Box is a small dessert shop and bakery in downtown White Sulphur Springs, West Virginia. Known for its playful, candy-colored vibe and over-the-top sweets, it’s filled with cupcakes, cookies, cakes, and other indulgent treats. The shop leans into a fun, almost whimsical aesthetic. Inside there are displays of brightly decorated cupcakes, cookies, and novelty desserts. One of the signature visuals is a giant pink giraffe. Plenty of options abound, like the strawberry cheesecake and circus animal cupcakes. Then, there's orange creamsicle and cookies & cream options. I went for a pineapple upside down cupcake, which has really become one of my favorite cake flavors. I love when the pineapple gets caramelized, and I love the cherry flavor. What's your favorite treat here? Grade: A

The Lunch Box is an adorable, spring green shed that freshly makes salads & sandwiches in White Sulphur Springs. The sandwiches can be made on a variety of breads: ciabatta, croissant, pretzel bun, brioche bun, asiago bagel, everything bagel, Texas toast, wheatberry, spinach tortilla wrap, and gluten-free options, as well. Sandwich options like "The Palmetto" with pimento cheese & pepper jelly caught my attention. But I opted for "The Houston" with roast beef, pepper jack cheese, caramelized onions and horseradish mayo. On an Asiago bagel. The roast beef is hearty and savory, the pepper jack adds a little heat, and the caramelized onions bring a nice sweetness. The horseradish mayo gives it a sharp kick, and the Asiago bagel holds it all together with a salty, cheesy bite. Grade: A

Across the Board Game Café is a unique restaurant and game café where friends and families connect over delicious food, coffee, and hundreds of board games. They have over 500 games, which is more than I even knew existed. While gaming is not my particular brand of nerdy, I love that it's available for others. I was here for the food. It looks like they have a pretty extensive menu with coffees, ice creams, breakfast, flatbreads, salads, dips, sandwiches, soups, cake, pastries, dirty sodas, mocktails and more. In my eyes, though, I only saw ice cream. Ashby's Sterling Ice Cream is made in Michigan and hand-scooped here in White Sulphur Springs. I took one look at "Strawberry Pretzel Dessert" and knew it needed to be in my tummy. It's a premium, creamy, sweet-and-salty flavor featuring cheesecake ice cream mixed with strawberry puree and a crunchy, salty pretzel crust swirl. I need that ribbon of salty, crunchy contrast in every ice cream for the rest of my life. Grade: A

My third day in Hawaii was spent on Kauai, which is the fourth largest Hawaiian island. It is known for the rainforest covering much of the land. So, I rented a vehicle to explore this beauty. I briefly saw the Kauai Memorial Gardens, Wailua Falls and Opaeka'a Falls.



My first stop was Kauaii Coffee Co. , which is known for its 100% Hawaiian coffee and beautiful grounds.



"Our 100% Hawaiian Coffee has earned the unique distinction of being triple certified by leading sustainability advocates, including Fair Trade USA®, the Rainforest Alliance, and Non-GMO Project. This means that when you drink 100% Kauai Coffee®, you’re choosing coffee that is better for people, plants, and our planet," reads the website.



Kauai Coffee Company operates one of the largest coffee farms in the U.S., with more than 4 million coffee trees spread across roughly 3,100 acres on the island of Kaua‘i.



At the Kauai Coffee Visitor Center, guests can sample more than 30 coffee varieties throughout the day, all complimentary; take guided tours of the coffee grounds and processing facilities; learn how coffee is grown, harvested, dried, and roasted; and shop for coffee, merchandise, and local products.



I ordered a peaberry cookie; peaberry is a type of coffee bean that is pretty unique. A peaberry is a natural mutation of a coffee cherry where only one small, round seed develops instead of the usual two flat-sided beans. Occurring in about 5–10% of any harvest, these dense beans are sorted and prized for their distinct, concentrated and often brighter flavor profile.



Their core lineup includes 100% Hawaiian single-origin coffees made from Arabica varietals like Typica, Red and Yellow Catuai, Mundo Novo, and Kauai Blue Mountain.



These estate coffees range from smooth, balanced medium roasts to deeper, richer dark roasts, with specialty options like Peaberry—known for its concentrated flavor—and small-batch Estate Reserve selections that highlight specific growing regions and flavor profiles.



In addition to their traditional roasts, they’re especially known for island-inspired flavored coffees that lean into tropical and dessert-style notes. Popular options include Vanilla Macadamia Nut, Chocolate Macadamia Nut, Hawaiian Hazelnut, Coconut Caramel Crunch, and Chocolate Strawberry.



Hamura Saimin is a legendary saimin stand in Lihue, Kauai, Hawaii, that’s been serving up classic Hawaiian noodle soup since it opened in a converted army barracks in 1952 by Charles and Aiko Hamura.



It’s a beloved local institution known for its old-school, no-frills u-shaped counter seating, house-made noodles, and flavorful broth that locals and visitors line up for daily — sometimes at peak times. At Hamura’s, the soup is made from a secret family recipe and served steaming hot in generous portions.



Saimin is a uniquely Hawaiian noodle soup, born out of plantation-era fusion cuisine blending Japanese, Chinese, and Filipino influences — featuring soft egg wheat noodles in a savory broth with toppings like green onions, char siu (roast pork), fish cake, and sometimes wontons.



It's cash only, so I made a special trip to make sure I could partake in this culinary cultural phenom.



I ordered the "Special Saimin," which is served with sliced green onions, ham, fish cake, vegetables, wontons, roast pork and egg.



It's like a treasure hunt of delicious broth and tons of little treasure inside. Wontons, egg, fish cake -- some of my favorites. It's a light, clear broth that is super comforting.



I capped the whole experience off with Lilikoi (passionfruit) chiffon pie, which was *chef's kiss*.



Duke's Kauai is a popular beachfront restaurant and bar in Lihue, Kauai, Hawaii, named in honor of legendary Hawaiian surfer and Olympic swimmer Duke Kahanamoku and celebrating his spirit of aloha with food, views, and island vibes.



I came here for the Hula Pie, which is a famous Hawaiian sweet that’s become a must-try when dining there (and at other Duke’s locations across the islands).



Hula Pie is a tall, indulgent ice cream pie built on a chocolate cookie crust and piled high with creamy macadamia nut ice cream — a classic island flavor.



It’s crowned with rich chocolate fudge sauce, a generous layer of whipped cream, and more toasted macadamia nuts sprinkled on top. Decadent and share-worthy -- if you're into that kind of thing.



The Musubi Truck was my final stop on this island.



They put creative spins on musubi, which started as a simple portable treat — sticky rice topped with a slice of Spam and wrapped in nori seaweed — brought to Hawaii’s food scene in the 1980s and now a cultural staple.



I ordered the "deep fried SPAM Mususbi," which is baked spam, steamed rice, sweet soy sauce and furikake wrapped in nori, then panko crust it and deep fry it with garlic mayo, kabayaki and furikake. It's literally just so good. An umami bomb that hits every reward sensor in my brain.



I also tried the truffle tots, loaded with parmesan cheese, truffle oil, garlic mayo, sweet soy and furikake. Same flavor profile, but even crunchier.



I would eat both of these every day if it were available.