The Broken Axle is a restaurant located at the Appalachian Outpost Resort. It has a rustic and rugged design, but it is new, clean and slick. Here's what we tried: Cheeseburger sliders with mayo, ketchup, onion and blue cheese. Fried green tomato stacks - cornmeal breaded tomato fried to perfection layered with fresh feta cheese and balsamic glaze. Grilled cheese platter - grilled cheese with cheddar and mozzarella and a second grilled cheese with barbecue pulled pork and macaroni and cheese, served with a side of tomato bisque. All of these were perfect for a shareable meal. The burgers were pretty average, but I enjoyed the fried green tomatoes. They were fried nicely and kept their crisp. The grilled cheese option is fun, but it would be nice if the sandwiches were cut up into bite sizes so they could be more dippable. something a little different, though, so I applaud the creativity. Grade: A

Originally opened by Jane Vobe in 1772, King's Arms Tavern authentic reproduction public house serves up a transporting experience for the senses in Colonial Williamsburg. Everything is true to the time period at King’s Arms Tavern, from the fashion sported by servers to the pewter candlesticks—all adding to an air of colonial elegance.



The location, though, was actually serving Chowning's menu. Chowning’s Tavern in Williamsburg, Virginia, is a historic-style alehouse that recreates the colonial dining experience with period-appropriate food, drinks, and décor. Originally established in the 18th century by Josiah Chowning, the tavern offers hearty fare like Welsh rarebit, trenchers, and locally brewed ales. With costumed staff and candlelit ambiance, it provides an immersive glimpse into colonial tavern life.



Here's what we ordered: Crock of Cheese - (A Chowning's Tavern Original) - Fine cheese mixed up with red roasted bell peppers and chives. Served with pickles and good bread.



An Onion Pye - (The Kitchen Garden Desplay's - Dr. Lobb's, 1767) - Pare some potatoes..apples...onsons and slice them...make a good crust. Lay in a layer of potatoes, a layer of onions, a layer of apple, and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pie and bake it an hour and a half.



Snow Eggs - (James Hemings, Chef d' Cuisine to Thomas Jefferson, 1787-1794) Beat the whites as you do for savoy cake, till you can turn the vessel bottom upwards without their leaving it... put in two spoonfuls of powdered sugar and a little orange water... dish up your whites with custard. A little wine stirred in is a great improvement.



These were all tasty interpretations of those recipes. The first was like a pimento cheese appetizer. The second was like a pot pie. And the third was like airy meringue. Again, fairly simple flavors. But good.



Grade: A

Fox Coffee Co. in Clendenin is an eclectic little specialty coffee shop tucked at 14 Main Street. They serve handcrafted espresso drinks, weekly specials, frappes and more. It is located inside Elk River Boutique, so you can get some shopping done while waiting for your beverage. I will say the setup confused me a bit. I assumed the counter straight ahead of me is where you order, but it was actually off to the side. I felt a little embarrassed about that after noticing the large sign and shame walking to the other side. I ordered a large chocolate fox frappe, which was perfectly chilled for a very warm summer day. Not super sweet; I actually had some cocoa flavoring, as opposed to straight up sugar. Have you been? Grade: A

Kanawha Valley's newest bakery is causing quite a "stirr." Get it? In a good way! Batter & Bliss Baking Co., located in Campbells Creek, is a small, homegrown shop that is churning out as many sweet treats as they possibly can to hordes of hungry customers. They specialize in a variety of donuts, cookies, made-to-order custom cakes and other sweet treats. Their "mad dog" is especially sought after, which is a long donut stuffed with cream. Founder Rylee Vealey began baking at age 14— starting with a lemon-curd cupcake for her stepdad—and eventually turned her passion into a bakery business. She pursued her dream seriously in 2024, launching the storefront to local fans and customers. There's a reason people wait in line - in the rain - for the shop to open. Every item is so tasty that they can sell out quickly. If you have your heart set on a mad dog, you'll want to be at the front of that line. In fact, they even put a limit on them - thankfully, because on the day I went, the couple in front of me was fully prepared to clean out the case. I was fortunate they enforced the limit so I was able to try it. The donuts are incredibly fresh with a perfect balance of cream and soft, chewy texture - easily one of the best around. Their rotating cupcakes, like Wedding Cake and Red Velvet Oreo, are moist, flavorful, and topped with rich, creative frostings. The honey bun slice offers a comforting swirl of subtle sweetness, making it a satisfying treat without being too heavy. Have you been? Grade: A

Bite Me Bakery is a small town bakery with big flavors. Located in Wheeling, the Market Street shop serves up "Classic Family Recipes with a Twist." From cookies and cakes to macarons and donuts, Bite Me Bakery whips up a plethora of baked goods. I snagged a sampler of a few things to take home and try. First up: macarons. I know these are difficult to make, so I am always excited when I see them available for sale. These were a nice version with a few different flavors. A littke on the extra sweet side. A blueberry mini loaf was lovely. As was an almond croissant. Grade: A

Sally Bell's Kitchen is a local, family-owned eatery that has been serving homemade sandwiches, salads, baked goods and boxed lunches in Richmond for nine decades.



They are especially known for those boxed lunches.

"Inside each box is a happy meal from a better time." - Bon Appétit

"Almost every element in a Sally Bell’s lunchbox is made from scratch that morning, from the mayonnaise in the potato salad to the zest-flecked orange icing on the cupcake. And you can tell." - The New York Times



For the boxed lunches, you choose a sandwich, side and cupcake. Includes devil egg half & cheese wafer.



I chose a cream cheese and olive spread samdwich. I had never tried this particular sandwich before, and I was intrigued. This Southern sandwich was creamy and salty.



The side of potato salad was a little sweet, a little tart. And topped with a pickle slice.



Deviled eggs are always a solid choice. I like mine to be a bit tangier, but these were still delicious.



Their cupcakes are iced upside down, which is a little different. But that sweet bite at the end - perfection.



Grade: A

Playa Bowls is a beach-themed restaurant chain known for its colorful and fruit-focused menu, featuring a variety of açai, pitaya, coconut, and green bowls topped with fresh fruits, granola, nut butters, and superfoods. Founded by surfers in New Jersey, the fast-casual restaurant channels a laid-back coastal vibe, offering smoothies, juices, and cold brew in addition to its signature bowls. It focuses on fresh ingredients that make up nutritious meals. While there are more than 300 locations, West Virginia just opened its first in Morgantown. And I, somehow, ended up there on opening day. I joined the long line, which gave me ample time to peruse the menu. There are a bunch of different options depending on what fruits you like, how healthy you wanna be and how much energy you're looking for. I ordered the Goldie Mango Bowl topped with blueberry flax granola, strawberry, banana and Nutella. This was delicious. I've never had puréed mango as the basis for a bowl before. There was enough texture, though, to make it not like a soup texture. Plus all of the fruit on top made it seem like I was eating a fruit salad. and the granola added much needed texture. I couldn't afford to make these a regular habit, but I sure would love to. Grade: A

Chef Paul Smith, West Virginia's first James Beard Award winner, has opened his newest restaurant in Charleston: Paulie's Fine Italian. Located just across from his restaurant 1010 Bridge, Paulie's Fine Italian focuses on authentic Italian cusine with an Appalachian flare. Smith draws inspiration from his childhood memories spent in the kitchen with his grandfather, and the dishes at Paulie's each tell a story. I was super fortunate to check out the soft opening of the restaurant; I expected a few kinks considering it's brand new. But, I was blown away and want to share some of the incredibly tasty dishes we were able to try. I went with friends Evan & Heather Osborn, Erin & Eric Conner, and Jamie Ferrell. With such a big party, we were able to order a little bit of everything and share. Even doing that, we only ended up sampling a portion of the menu - but everything was amazing. First up was a round of oyster shooters. This was the first time I've ever had an oyster shooter. My question was: do you chew? I think the answer is no. But, I kinda wanted to savor the flavor of it? I chewed it a bit, enjoying the slimy, briny oyster with a touch of sweet acid from the limoncello mignonette. Next up was the appetizer I ordered: artichoke & potato with rosemary, garlic aioli. We received some complimentary bread and oil with parmesan. Brussels sprouts with guanciale, hot honey and farmhouse cheese. Fried Oysters with fire-roasted Calabrian chili. Fried mozzarella cheese curds wit hfire-roasted tomato sauce and parm snow. PARM SNOW. Fried anchoby stuffed olives, marcona almonds and lemon zest. Folks at the table seemed to love this one the most. Lobsters & Bowties - poached lobster, langoustine cream, and tarragon breadcrumbs. Just from this description alone, you know it's good. I had a hard time deciding because I also still really want to try the Sunday Ribbons, the Sausage and Pea, the Rigatoni alla Vodka, the Carbonara --- literally, everything. I want to try everything. But, wait, there's more. DESSERT. And, I know you're surprised, but I loved every single dessert. The cannoli chip & dip featured sweet ricotta and housemade pizzelles. Tiramisu cheesecake had espresso, mascarpone and a lady finger. The panna cotta had lemon and mascerated berries. The budino was like a chocolate pudding with salted caramel. Finally, the last one of the evening was bread pudding with panettone and rum anglaise. And, this may have been my most favorite of all. Grade: A