Butcher Block in Millwood, West Virginia, is a family-owned restaurant known for its broad menu and wood-fired flavors. Located on Point Pleasant Road, it offers everything from sandwiches and salads to pasta, pizzas, and hearty entrées, with all steaks hand-carved in house and grilled over wood for extra depth. My friend Beth & I shared the loaded potato skins - fried baked potatoes topped with shredded cheddar cheese, bacon, chives and side of sour cream. The melted cheddar, smoky bacon, and fresh chives made each piece rich and savory, while the cool sour cream added the perfect creamy contrast. I ordered the Butcher Block Burger - 8 oz fresh ground beef, caramelized onions, our beer cheese and bacon. Cooked "a little pink" with sweet potato fries. This burger comes off the grill like a little celebration of everything a pub-style burger should be. The “little pink” center keeps the 8-ounce patty juicy, and the combination of caramelized onions, smoky bacon, and their rich beer cheese turns each bite into a full-on flavor stack - sweet, salty, and creamy all at once. Paired with sweet potato fries that bring just a hint of caramel sweetness, it’s expertly balanced. To finish it off: Pistachio Praline Nest w/ Ice Cream. It is a fun, elegant dessert that hits both crunch and cream. The nest itself brings a toasted pistachio flavor and a caramelized praline snap, giving you that sweet–nutty contrast in every forkful. When the ice cream melts into the warm praline base, it creates a silky, buttery pool that ties the whole dish together. Grade: A

Ruth’s Chris Steak House began in 1965 when New Orleans entrepreneur Ruth Fertel purchased a small neighborhood spot called Chris Steak House. After a fire forced her to relocate in 1976, a clause in her original contract prevented her from using the name “Chris Steak House” anywhere else. To keep the business going, she simply added her own name to the front, creating the now-famous “Ruth’s Chris Steak House.” Ruth’s Chris Steak House is an upscale, classic American steakhouse known for its polished service and signature sizzling steaks. The restaurant specializes in USDA Prime cuts cooked in an 1,800-degree broiler, then served on a 500-degree plate with a pat of butter so the steak literally arrives “sizzling.” The atmosphere leans refined and traditional—dim lighting, white tablecloths, and a timeless feel. Beyond steak, the menu features seafood dishes, rich sides like creamed spinach and sweet potato casserole, and a well-built wine list. It is a chain and typically found in mid- to large-size metro areas. I recently treated my mom to a nice steak dinner at the Pittsburgh location. We started our meal with a loaf of sliced bread, which was crusty on the outside and pretty soft inside. I ordered the filet, which is a tender 11 oz. cut of corn-fed midwestern beef. I added the bleu cheese crust with roasted garlic and panko bread crumbs. The filet is incredibly tender, with a clean, mild beef flavor that really lets the toppings shine. The bleu cheese crust brings a bold, salty tang that melts into the surface, while the roasted garlic adds a warm, mellow sweetness. I have embraced my love for A1 on steak. I don't care how great the steak is. It's always going to better with A1. For sides, I went with au gratin - Idaho sliced potatoes with a three-cheese sauce - and cremini mushrooms - pan-roasted with fresh thyme. The dinner was clasic and delicious. Usually I go for something weird or interesting. But this was reliably wonderful. Grade: A

Nestled along the Ohio River in nearby Williamstown, River Town Grill has quickly become a go-to spot for Parkersburg-area diners seeking hearty comfort food with a touch of polish. The restaurant pairs a casual steakhouse atmosphere with a lively bar and patio overlooking the water, making it ideal for both laid-back lunches and special evenings out. The menu features everything from ribeyes that to creative appetizers like Monte Cristo bites. The Monte Cristo Bites are a fun mix of sweet and savory. Crispy fried tortillas are filled with ham, turkey, and melted cheese, dusted with powdered sugar, and served with melba sauce. The crunchy outside contrasts with the gooey, cheesy center, and the fruity dip adds a bright finish. They’re rich but addictive. My house salad was wonderful. Fresh greens and tomatoes and onions, served with a tangy French dressing. Simple but satisfying. The steak at River Town Grill is very good — tender, juicy, and full of flavor. The sear gives it a perfect crust while keeping the inside melt-in-your-mouth soft. Grade: A

Bōc-Hord Brewery & Bakehouse opened in September 2024 at 833 Mercer Street in downtown Princeton. The business combines a brewery and bakery under one roof, serving house-brewed beers and fresh, made-from-scratch food. Owners J.W. Groseclose and Ginger Conley bring backgrounds in brewing and artisan baking, respectively. The name “Bōc-Hord,” taken from Old English for “library,” reflects their focus on craftsmanship. The brewery’s early lineup includes Golden Goose Ale, Bitter Queen ESB, and Irish Ord’s Stout. The bakehouse produces pretzel buns, sourdough loaves, and bread bowls, which are used in sandwiches, pizzas, and soups. The Creamy Crab Dip served in a bread bowl is exactly what you want when you’re ready for something hearty. You get a deep, hot bowl of rich crab‑cheese dip, full of lump crab meat and seasoned just enough to let the seafood shine, surrounded by a freshly‑baked bread bowl that soaks up every bit of the creamy sauce. It’s indulgent and heavy, and the bread makes it fun to eat—tearing off chunks, dipping, scraping the bowl. The Golden Goose Ale (4.7% ABV), is light, clean finish and very drinkable. Grade: A

Southern Craft Restaurant & Bar in Parkersburg, West Virginia, offers a refined take on Southern and Cajun cuisine inspired by the owners’ years spent living in Louisiana The menu highlights made-from-scratch dishes such as gumbo, shrimp and grits, Cajun red snapper, and lobster mac and cheese, alongside decadent desserts like bread pudding with homemade rum sauce. The fettuccine arrives in a glossy, rich cream-sauce base, lush with lobster-bisque-like warmth but grounded by a subtle Cajun heat that lingers on the tongue. Generous lumps of crab meat are interspersed through the wide ribbons of pasta, offering pockets of sweet shellfish that contrast nicely with the velvety sauce. The texture hits well: the pasta is al dente, the crab firm but tender, and the sauce coats everything without feeling too heavy—just enough richness to satisfy without overwhelming. The jambalaya has a bold Cajun heat that lingers just enough to remind you it’s Southern-Creole, but it never overwhelms the other elements. The sausage adds a savory, slightly spicy punch, while the tender proteins and vegetables contribute mellow warmth and color. The dish is hearty and comforting — think home-style with a refined twist. Have you been? Grade: A

The Parson’s Table in Little River, South Carolina, is an upscale restaurant known as much for its refined cuisine as for its remarkable setting. Housed in a former Methodist church built around 1885, the space retains its original heart pine floors, stained glass windows salvaged from local churches, and high, vaulted ceilings that create a sense of quiet grandeur. The menu blends classic American steakhouse fare with coastal influences - like slow-roasted prime rib, bacon-wrapped filet mignon, seared scallops, and fresh local fish, all paired with an award-winning wine list. The complimentary cornbread and crackers at The Parson’s Table is an inviting start to the meal — soft, crumbly, buttery and salty. It’s served with whipped honey butter that adda a touch of sweetness. I enjoyed a simple salad featuring mixed greens and julienned carrots. It’s served with a homemade Italian vinaigrette that’s tangy, herb-forward, and perfectly balanced, enhancing the fresh flavors without overpowering them. I ordered a Mediterranean-inspired seafood dish featuring tender, meaty grouper paired with plump shrimp in a light, flavorful sauce. Artichoke hearts and capers add a briny contrast that enhances the natural sweetness of the seafood, while sun-dried tomatoes lend a rich, tangy depth. The combination creates a bright, balanced dish that’s very tasty. Grouper has a mild, clean flavor that’s less “fishy” than many other varieties. Its texture is dense and meaty, similar to halibut or sea bass, but softer and more buttery when cooked. Unlike flaky white fish like cod or tilapia, grouper holds its shape well in grilling or pan-searing, delivering a tender bite with a subtle sweetness that pairs well with citrus, herbs and rich sauces. Grade: A

Frank’s Restaurant & Bar in Pawleys Island, South Carolina, is a beloved local institution that began in a building once home to Marlow’s Supermarket, a community hub opened in the 1940s by Frank Marlow’s father. In 1988, Salters and Elizabeth McClary transformed the space into Frank’s Restaurant & Bar as a tribute to its namesake, bringing elevated Southern dining to the Hammock Coast. A few years later, they expanded into the adjoining home to create Frank’s Outback, a more casual garden-style dining area with twinkling lights, fireplaces, and open-air seating that quickly became just as popular as the main dining room. Today, Frank’s is known for its warm, refined atmosphere — white-linen tables, candlelight, and the aroma of freshly prepared dishes — and a menu that combines Lowcountry ingredients with contemporary American flair. I enjoyed a halibut in a parmesan cream sauce with gnocchi. comfort. The halibut is deeply seared — meaty and moist inside with a crisp golden crust — while the gnocchi are pillowy and rich, soaking up a velvety sauce that ties the flavors together. Halibut has a uniquely firm, meaty texture that sets it apart from most other white fish. Unlike flakier varieties such as cod or tilapia, halibut’s flesh is dense and holds together well, making it ideal for searing or grilling without falling apart. When cooked properly, it’s tender and buttery yet still substantial, offering a clean, slightly sweet flavor. Frank’s 14-layer caramel cake is a rich, classic Southern dessert with thin, moist layers of yellow cake separated by smooth, buttery caramel icing. The texture is soft but structured, and the caramel adds deep, sweet flavor without being overly sugary. It’s a generous, satisfying slice. The only thing that could make it better? A scoop of ice cream. Grade: A

Bistro 217 in Pawleys Island, South Carolina, opened in 2004 and is owned by chef Adam Kirby and restaurateur Anne Hardee, who are also behind its sister restaurant, Rustic Table. "You enter Bistro 217 at the courtyard, where wrought iron tables are ringed by painted brick walls and sheltered by sturdy reinforced canvas overlaid with shiplap. There is a newly renovated courtyard bar where locals and vacationers gather for libations and savory cuisine. The space can be enclosed and climate controlled or opened to allow balmy beach breezes. Air plants and succulents add to the inviting atmosphere and diffused natural light provides a Zen-like aura," reads the website. "Inside the restaurant are banquettes and booths, a well-defined bar area and nifty little nooks for business meals or pleasurable privacy. Bistro 217 continues to strive to deliver great atmosphere, superior service and delicious, eclectic food." Bistro 217’s bread basket with pimento cheese is a comforting Southern classic elevated by its smooth texture and just the right hint of heat, served with carrots, celery, crisp pita and bread for contrast. It’s a simple but flavorful way to start the meal. The Pear Salad continues that balance, pairing candied walnuts, blue cheese, and poached pears over fresh romaine with a light champagne herb vinaigrette. Each bite layers sweetness, crunch and the sharp creaminess of blue cheese, all lifted by the bright vinaigrette. The Pan-Seared Lobster, Shrimp & Scallops is a rich, indulgent dish where tender seafood meets a creamy parmesan béchamel. The sundried tomatoes add a subtle tang that cuts through the richness, while scallions provide a fresh, aromatic lift. Each bite balances the buttery pasta with perfectly seared seafood, creating a luxurious, satisfying meal.

Grade: A