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

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