Taco Spot is a food truck-turned-permanent-spot in Fayetteville. Rather than traveling around, I think they have a solid home on Court Street - next to an ice cream spot. Tacos and ice cream, does it get much better?



The menu isn't huge - a few tacos, nachos, rice and beans. But they also have specials that are always creative and look delicious.



They have beef quesa birria tacos, chicken tinga tacos, and barbecue pork tacos. You can get three tacos with rice and beans, so I did that with one of each kind.



The beans, which I'm not usually a fan of refried beans, were good because they were kinda thick and had cheese on top, so points there. And the rice was not dry, which is another common fatal flaw. 



My favorite taco was the bbq pork. I like the bit of smoky and sweetness. But they were all good - flavorful, moist and creative yet classic. The chopped onions and cilantro make the tacos so fresh. Solid tacos.

Grade: A

Gourmet cookies are having a moment right now, and one Fayetteville area food truck is making it happen locally.



A few weeks ago, I went to the Gaines Estate, which is a lovely venue that hosts Monday Markets where they invite food vendors, crafters and musicians to set up.  



I went when I heard Sugar Attack Cookie Company would be there! The cookies are dished out from a food truck - they're quick, ginormous and have fun flavors. 



I went with 5 different kinds: cookies & cream, it's my party, blueberry crisp, cookie monster and strawberries & cream. 



These are big, stacked tall cookies stuffed with cookie bits, chocolate chips, buttercream and more. My favorite, though? 



The blueberry crisp! It was kinda like my favorite kind of dessert - a fruit crisp, which has the fruit, an oatmeal topping and the buttery brown sugar goodness. This was similar, in cookie form. What's your favorite cookie here?



Grade: A

I've always been a big fan of local chef Chris McDonald. He was churning out delicious specials at Stefano's for years and whenever he participated in local competitions, the food was always outstanding. The Italian food was delicious, but I always looked forward to seeing his creative spin on dishes.



So I was excited to see him branch out to his own food truck, Von Blaze. And now, it's a brick-and-mortar. If you've been around Morgantown for a long time, you'll be familiar with the former Maxwell's location. That restaurant was a cornerstone of Morgantown dining, along with the likes of Glasshouse Grill and Richwood Grill. And those are the kind of restaurants that Chris grew up working in, so it makes sense that his own restaurant is now inhabiting one of those iconic spaces. 



Von Blaze is located downtown between Chestnut and High Street off Wall Street. It can be a bit hidden, but that adds to the charm. The interior is basic with some wooden finishes, mismatched chairs and modern light fixtures. 



Beginning in 2021, Locals Chris McDonald, a 25 year veteran of Morgantown restaurants, and April Passaro, a Fairmont native with years of hospitality experience, set out to create what Chef McDonald has dreamed of since his first real cooking job at the Morgantown staple "The Glasshouse Grille" in 1999.  Working for and with great cooks in Morgantown WV and Greensboro NC, McDonald honed his skills in the kitchen and his love of a wide range of regional and international foods. By his side with constant support, his fiance April comes from a small business and customer service background with a love of making people happy and a charismatic energy that makes you feel at home. 

Von Blaze was fortunate to be able to move in and renovate a once loved Morgantown location in the former Maxwell's restaurant space.  It took a lot of blood, sweat, and tears to get to where it is today but being built by the owners allowed them to create exactly what they envisioned. 

What Von Blaze hopes to have put together is a local restaurant serving comforting but elevated, high quality but affordable food in a welcoming and unpretentious atmosphere.  Serving local brews and great food, we hope to be one of Morgantown's favorite little dining spots.



The menu has some weird things, and I say that in the best way possible. Drummies - which are frenched chicken drumsticks in your choice of sauce. Soups, salads, hand-cut fry plates, sandwiches. Above is the Cubano fry plate that my friend Kayla ordered: Cuban style seasoning, smoked pork and ham, M-80 pickles, white cheese sauce and brown mustard. I tried the pickles, which are, so good.



I started with garlic parm drummies. These are addictive. There are two per order, but they're large and flavorful: creamy garlic sauce with Shaved Parmesan Reggiano and black pepper. So, so good. I was licking the sauce from my fingers... and my plate.



Then I also got the "Mr Cheezle," which is a five-cheese grilled cheese on buttered sourdough. They had a crab soup special that day that I subbed for the tomato bisque it usually comes with. Definitely rich, so indulgent, and a powerful punch of flavors. Now, I just need to go back and try everything else on the menu.

Grade: A

Barboursville has some really great little places.



Recently, they added to that lineup with 1861 Public House.



The pub is really cool; it has like a garage door-esque front window, a very sleek vibe and some mighty fine cocktails.



I had the Pink Elephant, which has blanco tequila, mezcal, simple syrup, lime, pineapple, and raspberry. It was a little strong, but still sweet, for a really nice balance.



I also had a buffalo chicken pizza. And, I know food really isn't their main draw - but this was pretty damn tasty. Sweet drink, tangy pizza = happy Candace. Plenty of toppings, nice mix of textures, a solid little lunch!



Grade: A

The Pink Pig opened in Huntington - after its initial stint in Fayetteville - about a year ago, and I was excited to check it out since I was a fan of the first location.  



I was there not long after opening, so I can forgive the interior decoration, which was corrugated metal walls, plastic tablecloths and sparse tables. 



To be honest, if the food is good, I don't really care either way.



At the other location, I had a pulled pork sandwich topped with macaroni & cheese. So I couldn't do that, but I went with the brisket burrito with mac & cheese. 



I'm not sure if maybe I didn't have super high expectations, but, man, I still think about this burrito.



First of all, I think the flour tortilla is key. It was warmed and stretched around this huge hunk of meat and cheese, so you didn't get that dry burrito bite that I hate. It truly was just a vessel for the goods.



The brisket is moist with the cheese of the mac & cheese. No chewy or fatty bits. And the creaminess of the mac & cheese just made for a nice contrast in texture. There were a variety of BBQ sauces, and I always go for the sweet and tangy tomato-based one.



I also ordered a side of potato salad, which I always enjoy. Cold, creamy and just feels very summer picnic to me. Have you been?



Grade: A

I don't ever remember spending any time at the Highlands area of Wheeling growing up, but as an adult, I have visited a few times to check it out.



Mostly, as you could've guessed, to check out new restaurants. 



There are a number of chains, but there are also a handful of locally owned places - including a DiCarlo's, Mexican restaurant and a hibachi restaurant.



My parents and I went to Fusion Steakhouse, a hibachi restaurant that features a teppanyaki, which is a Japanese style of cooking on a griddle right in front of you. It's like a meal with a show. 



This location is connected to ones in Morgantown, Parkersburg, Washington PA, and Grove City, Ohio.



But we went a more low-key route and just dined in the main dining room. We started with some vegetable tempura, which I really liked the squash or pumpkin they had in there! 



We also tried their "Chicken Zingers," which were deep-fried bite-sized pieces of white meat chicken covered in their tari sweet & sour sauce. These were a classic sweet and sour dish that was a satisfying bite. 



My mom went with some hibachi steak, which she enjoyed and had leftovers for days.



And dad went with a General Tso's Chicken, which is always a classic. Crisp, tender, spicy, tangy sauce.

 
And I went with some cream cheese wontons and a sushi roll: a california roll topped with shrimp tempura and eel and spicy mayo sauce. So tasty. 



I like the comforting reliability of this hibachi chain, and they have enough of a variety to appease a number of appetites. On this day, everything was tasty and fresh, and I left happy and full.

Grade: A

Big Draft Brewing is one of the newer breweries in the Mountain State. Say that five times fast.



My boyfriend and I went out this way not too long ago to check out sunflower fields, and we stopped by this brewery for some dinner. 



"Big Draft Brewing is a purpose-driven, community-centered brewery producing exceptional beer with integrity and artistry. Making beer is an art. Drinking beer is an event."



They're part of a larger revitalization of the community that encompasses a few different businesses, but let's focus here first. On the beer. And food. 



We ordered a sampler to check out a few different styles. I liked the saison and the sour wheat ale best. They were crisp and refreshing on a warm day. I see they have a "BELLINI BERLINERWEISSE," which I definitely want to try next. 



Next up was some grub, starting with beef short rib flat bread that had caramelized onions, mashed potatoes, horseradish and arugula. 



I'm pretty sure if you put horseradish on anytime at this point, I'll eat it. Mashed potatoes on a flat bread? I'm here for it. Give me something different, and it makes me happy. A nice meld of flavors.



For my entree, I went with a burger. 



The black & bleu burger has a seasoned 8oz mountain steer beef, blue cheese, caramelized onions, cajun aioli, pretzel bun. I ordered some beer cheese and sweet potato fries on the side. Yum, yum and yum. Not a bad bite in sight. 

Grade: A