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

GRÜV is a bar and grill located at 10 Capitol Street in downtown Charleston, West Virginia. It opened in 2023 in the former Big Joe’s location.



The restaurant serves a menu focused on smashburgers, sandwiches, and bar-style appetizers. Think tempura Brussels sprouts and fried naan with dips. Notable menu items include the Three Little Pigs sandwich with pulled pork, ham, and bacon, and the Chicken Cordon GRÜV, made with a breaded sous-vide chicken breast, ham, and Swiss cheese



The fried green tomatoes were crisp on the outside with a tangy, tender center, perfectly balanced by a light cornmeal coating.



The tempura Brussels sprouts were light and crispy with a delicate batter that complemented their natural sweetness. The side sauce is a version of tentsuyu, which is made from dashi, soy sauce and mirin.



The Edge SmashBurger features two juicy patties layered with smoky bacon fig jam, tangy goat cheese, and a drizzle of hot honey that adds a sweet-heat contrast. The spring mix provides a fresh balance, while the crispy pork rinds on the side add a salty crunch to finish the dish - even though I could take or leave those.



The Pickle Fries are crisp and tangy, offering a satisfying crunch with every bite. Their briny flavor pairs well with the cool, creamy house-made ranch for a simple but flavorful appetizer.



The Chipotle Pimento Cheese Fries combine smoky, creamy, and spicy flavors in one dish. The twisted fries are topped with rich chipotle pimento cheese, crispy bacon, and a drizzle of sweet pepper jelly, while fresh jalapeños add a bold kick to each bite.



Grade: A

Mario’s Restaurant & Lounge in Weirton is a beloved family-run institution that’s been serving authentic Italian fare since 1955.



Founded by Mario DiCarlo, an Italian immigrant who brought his passion for traditional cuisine to the Ohio Valley, the restaurant quickly became known for its homemade pasta, hearty lasagna, veal parmesan and perfectly seasoned sauces made from scratch.



Mario DiCarlo was a member of the same family that created the iconic DiCarlo’s Pizza and brought the family’s signature Ohio Valley-style pizza to the restaurant.



You know - the square pizza with cheese added after baking. Over time, the business grew into a full-service restaurant and lounge, offering classic Italian dishes alongside “DiCarlo’s Original Pizza.”



Mario’s remains family-run and continues to honor its founder’s legacy while maintaining a clear connection to the DiCarlo family tradition that began in nearby Steubenville.



The salad was fresh and crisp, with simple greens, tomatoes, and cucumbers that made for a light, refreshing start.



The fettuccine alfredo was rich and creamy, with perfectly coated noodles that delivered classic comfort without feeling too heavy.



The meatball heel stood out with its crusty bread, tender meatballs, and melted cheese, creating a hearty and satisfying bite.



The pizza rounded out the meal with a crunchy crust, tangy sauce, and just the right amount of gooey cheese — timeless, balanced, and delicious.



Grade: A

Modern Apizza has been a New Haven institution since 1934, serving some of the city’s most beloved pies from its long brick building on State Street. Originally called State Street Apizza, the restaurant changed its name in the 1940s and has remained a cornerstone of New Haven’s “holy trinity” of apizza joints alongside Frank Pepe’s and Sally’s. Unlike its counterparts, which use coal-fired ovens, Modern bakes its pizzas in an oil-fired brick oven that reaches scorching temperatures and produces the same signature char and chewy crust that define New Haven–style apizza.



The restaurant’s dough is made from a long-fermented starter that gives each pie a tangy depth, while the sauce is crafted from hand-crushed Italian tomatoes and finished with a dusting of Pecorino Romano. While Modern respects the traditional simplicity of apizza, it also embraces variety. Its menu features dozens of combinations, from minimalist tomato pies to fully loaded options like the “Italian Bomb,” piled high with bacon, sausage, pepperoni, mushrooms, onions, and peppers. The balance of old-school technique and generous toppings has helped Modern build a fiercely loyal following.



Inside, the dining room has a comfortable, no-frills charm -- red booths and checkerboard floors. A typical Modern pie starts with a base of hand-crushed Italian plum tomatoes seasoned simply with salt and oregano. Unlike the heavy cheese coverage found on most American pizzas, Modern’s default “mozz” pie uses just enough whole-milk mozzarella to complement the sauce rather than smother it, with a final dusting of sharp Pecorino Romano for extra bite. The balance of sweet tomato, salty cheese, and smoky crust is delish.



It’s baked directly on the hot brick floor of an oil-fired oven, which reaches well over 600 degrees and creates the hallmark blistered crust that’s chewy in the center and crunchy at the rim. This pizza has depth: the sauce caramelizes slightly around the edges, the cheese bubbles and browns, and the char adds complexity without bitterness. That's why in 2023, Pizza Today named it Pizzeria of the Year.



Grade: A

BAR began selling pizza in New Haven in 1996. It set itself apart from New Haven’s traditional pizzerias by utilizing a gas-fired brick oven instead of the iconic coal-fired ovens. This innovation allowed BAR to craft pizzas with a thinner, crispier crust, distinguishing its style from the classic “apizza” known in the region.



One of BAR’s standout creations is the Mashed Potato & Bacon Pie, a white pizza that has become a cult favorite. This inventive dish features a thin, cracker-like crust topped with a creamy layer of mashed potatoes, garlic, Parmesan cheese, and generous chunks of crispy bacon. The combination of these ingredients results in a rich, savory flavor profile.



Grade: A

Abbott’s Lobster in the Rough is a beloved waterfront seafood spot located in Noank, Connecticut, known for its classic New England charm and laid-back atmosphere. Established in 1947, the restaurant overlooks the Mystic Harbor, offering stunning seaside views that perfectly complement its fresh, no-frills seafood menu. The star of the show is, of course, the hot lobster roll — a generous portion of tender lobster meat served warm and drenched in butter on a toasted bun, a regional favorite that has earned national acclaim. A Connecticut-style lobster roll is served warm, featuring chunks of lobster meat sautéed in melted butter and placed on a toasted, split-top hot dog bun. It’s simple, rich, and buttery — meant to highlight the sweet flavor of the lobster itself. Abbott’s serves a lobster roll that stands apart from the traditional versions found elsewhere in New England. Instead of the usual split-top hot dog bun, they use a soft, round, toasted hamburger-style roll that cradles a heaping portion of warm, buttered lobster meat. The lobster is served Connecticut-style — pure, simple, and drenched in melted butter, allowing the sweetness of the meat to shine without any mayo or filler. The roll itself is lightly toasted to provide just enough structure to hold the warm, tender chunks of lobster, but it remains soft enough to soak up the butter. Grade: A