48 Donley is a modern American restaurant located in downtown Morgantown’s Wharf District, right along the rail trail and waterfront. Coincidentally, this is the same building I spent many years working in, so it was interesting to return to this space in a whole new way. The interior has clean lines and contemporary finishes that are softened by lighting and natural textures. The result is an upscale vibe that still feels comfortable. I enjoyed the Seabass - pan-seared seabass, truffle parmesan mashed potatoes, grilled asparagus, balsamic tomato mint salad and beurre blanc. Each bite layered delicate, buttery fish with a luxurious, umami-rich creaminess from the truffle parmesan potatoes, lifted by the tangy-sweet balsamic tomatoes and fresh mint. The asparagus added a subtle char and crisp contrast. Grade: A

The GOAT Country Roads Pub is a sports bar & grill located in the Suncrest Towne Centre in Morgantown. It’s designed as a fun place to eat, drink and hang out with friends — especially for WVU games. The pub is part of a partnership with the Country Roads Trust NIL collective, meaning a portion of its revenue helps support WVU student-athletes through the Name, Image, and Likeness (NIL) program. I stopped in here for a snack and was spoiled for options: wings, cheese sticks, fries, eggrolls, quesadillas, mussels, stuffed peppers, buffalo chicken dip, nachos, deep-fried pickles, Brussels sprouts, chicken tenders - and these are just the appetizers. I ordered Scotch eggs, which are a British-inspired appetizer made by encasing a boiled egg in seasoned sausage meat, coating it in breadcrumbs, and then deep-frying it until golden crispy.

The crunchy exterior gives way to juicy, flavorful sausage and a perfectly cooked egg inside — fun, texture heaven and hearty flavors. I also ordered the bang bang shrimp - crispy, fried shrimp tossed in a creamy, sweet-and-spicy sauce. The sauce tasted like a combo of mayonnaise, sweet chili sauce, and sriracha, giving it a rich texture with a mild heat and slight sweetness. Grade: A

The Brown Hotel is one of Louisville, Kentucky’s most iconic landmarks—an elegant, Italian Renaissance–style hotel that opened in 1923. It quickly became a social and cultural hub, hosting everyone from Frank Sinatra and Judy Garland to multiple U.S. presidents. Known for its grand lobby, Southern hospitality, and old-world glamour, the Brown is deeply tied to Louisville’s identity, especially during the Kentucky Derby season.



The hotel’s most famous culinary contribution is the Hot Brown, created there in 1926 by chef Fred K. Schmidt. Originally designed as a late-night dish for guests who wanted something more substantial than a sandwich, the Hot Brown became a Louisville classic. It’s an open-faced turkey sandwich topped with crispy bacon, sliced tomatoes, and a rich Mornay sauce, then baked until bubbling and lightly browned. Decadent, savory, and unapologetically rich.



Mornay sauce is a classic French cheese sauce built on a béchamel base—butter, flour, and milk—enriched with cheese, most traditionally Gruyère, Parmesan, or a combination of both. The result is a sauce that’s smooth, velvety, and gently nutty, with enough richness to coat food without becoming gluey.



The hot brown can be enjoyed at either of the hotel's two restaurants: Lobby Bar & Grill and J. Graham’s Café. I dined at the former at the bar in ordered the petite version of the hot brown.



"THE HOT BROWN - Roasted Turkey Breast, Toast Points, Mornay Sauce, Pecorino Romano Cheese. Baked Golden Brown, Finished with Bacon and Tomatoes. A Louisville legend, invented here at The Brown Hotel in 1926! The Hot Brown…a Louisville tradition with worldwide appeal has been featured in: The New York Times, The Wall Street Journal, Southern Living Magazine, The Los Angeles Times, NBC’s Today Show and Travel Channel’s Man v. Food as well as being a regular entry in many of the finest cookbooks."

This is a belly-filling, soul-warming dish if I ever had one. The Hot Brown is pure comfort on a plate. Toasted bread piled with turkey and crispy bacon gets drenched in that creamy, cheesy Mornay sauce. It's rich, savory and a bit heavy.



Grade: A

Located in the heart of Old Louisville, 610 Magnolia serves a modern approach to the Southern table. Chef Edward Lee leads the restaurant, which operates out of a historic residence on West Magnolia Avenue. It has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, Wine Enthusiast and many other national publications. The dining room is contemporary yet rustic, elegant with original wooden beams, mullioned windows and French doors that open seasonally to an outdoor garden patio, according to its website. For dinner, the tasting menu is focused on seasonality and a commitment to locally sourced produce - including the 610 Magnolia greenhouse, responsibly farmed animals and historic foodways that have defined the regional cuisine. 610 BLT - this amuse-bouche was made with applewood-smoked bacon, tomato and foie gras. Crunchy, smoky little bite. Chawanmushi - Scarlet King Crab, Paddlefish Caviar, Scallion, Vinegar. Fishiness is cut with the acidity. Sourdough baked daily and sorghum butter with sea salt Sweet Potato & Doenjang Ravioli - Triple Cream Fonduta, Co. Newsom's Country Ham, Brussels, Fig Charred Octopus - Gochujang Romesco, Confit Potatoes, 'Nduja, Yogurt, Olive, Dill From the other side. New York Strip - Celery Root, Broccoli Rabe, Brown Butter Hedgehog Mushrooms, Huckleberry Bourbon Aficionado - Drunken Banana Cake, Butterscotch, Chocolate, Pappy Maple Syrup, Corn, Brown Butter Ice Cream, Smoke

Each and every course was unique in that it gave me something new, but also familiar delicious flavors. Very enjoyable.

Grade: A

Papa Joe's Famous Meats is a small deli in Monongah known for their sausage recipe. Papa Joe’s Famous Meats, originally run by Papa Joe Manchin, debuted as a market back in 1969.



Though it looks as though they are not currently open, I was able to stop by to check it out. As an added bonus, they were a stop on the Pepperoni Roll Trail.



While I didn't get to try any of their hot prepared foods, I indulged in their pasta salad.



The classic Italian-style pasta salad featured various deli meats like salami and pepperoni, plus cheese and veggies (tomatoes, broccoli) in a simple but addictive dressing.



Grade: A

Sometimes, gas stations have some really good pepperoni rolls. The Point Convenience - Valley Point is one of those gas stations. Located in Albright, the gas station is maybe better known for its pepperoni rolls than its fuel. Why? It's a thick roll, which is moist and flavorful. There's nothing worse than getting a pepperoni roll that is all dry bread. Layers of pepperoni and hot pepper cheese. *chef's kiss* they're doing it right. Grade: A

Shake Your Boba is a bubble tea/boba shop located at 36 River Walk Mall in South Charleston.



They serve a variety of boba tea drinks — milk teas, fruit teas — and also some fun extras like bubble waffles.



I ordered a brown sugar boba milk tea, which was sweet and creamy with soft, chewy boba.



The bubble waffle is lightly golden and slightly soft, almost like a cross between a waffle and a soft pastry. The strawberries layer on a sweet-tart freshness that keeps every bite lively.



Grade: A

This & That Bakery in Morgantown (well, technically Granville) delivers delicious goodies like macarons and pepperoni rolls fresh from the oven. "Annie, Becky, and Molly are self-taught bakers who have a lifetime of experience baking and cooking for friends and family, and as cottage-law bakers in WV for almost 15 years," reads the website. Their signature pepperoni rolls, offered in regular, banana-pepper, jalapeño, and seasonal ramp flavors — are baked in garlic-herb bread with olive oil and deli pepperoni. More options include artisan loaves, assorted bagels, savory scones, focaccia, and even tomato-ricotta tarts. Sweet treats include cupcakes, cakes, brownies and more. I enjoyed a solid pepperoni roll and a variety of other traits that were all just as tasty. Have you been? Grade: A

Bricello’s Grilled Formaggio is a Berkeley Springs–based food truck known for taking the humble grilled cheese sandwich and turning it into something unforgettable. Originally launched as Bricello’s Caterers in Maryland, the business later moved to West Virginia and evolved into a mobile sandwich concept built around high-quality ingredients, creative toppings, and notable vegetarian and vegan options. The name “Bricello’s” comes from the owner’s children — Briana and Marcello. Some menu items include: A “Cheesy BLT” — with provolone, organic romaine, tomatoes, and vegan bacon; an “Eggplant Parmesan” sandwich — one reviewer called it “one of the all-time best eggplant parms I’ve ever had"; and a “Pesto, Pepperoncini & Parmesan” grilled-cheese variation. The Caprese featured mozzarella, organic arugula, pesto, sliced tomato & balsamic dressing. This was unreal. I think the buttery bread + pesto + balssmic combo made this sing. Grade: A