One of my best friends lived in Nashville until recently, so I've been fortunate to visit the city a few times.



My last trip was short, but it was still packed full of food adventures - like Dozen Bakery.



We believe that putting the best into something yields the greatest result. We believe in QUALITY, so we choose to support vendors, farmers and artisans who believe in supporting the local community and who consistently deliver us the finest, freshest ingredients available. We value EDUCATION, teaching skills and encouraging curiosity about processes, ingredients and food. And we APPRECIATE our place in the tradition of bakers and craftspeople who work with their hands, recognizing that we work in a larger community of people seeking to support sustainable business practices. We value our work, ourselves and those we work alongside, as we strive for perfection while putting our unique selves into everything we make and do, day after day. Dozen Bakery was never intended to make it this long. Originally, it was started as a holiday cookie pop-up business that would exist for the last three months of 2009. Thanks to strong word-of-mouth popularity, some good press, and building a great team, Dozen continues to this day. We now have a bakery in Wedgewood-Houston, and sell to other local businesses and restaurants.



I ordered the radish tartine here, along with cucumber gazpacho and a little pastry.



To be honest, I wasn't quite sure what to expect. And, I wasn't excited by the flavor of the cucumber-gazpacho. It just didn't do much for me - not enough flavor or balance for me. 



But the radish tartine was one of those meals I look back on fondly. It's essentially a thick piece of crusty bread topped with herby whipped feta, herb salad and some pickled radishes that just blew my mind. It's really simple in concept, but every single element delivered. And, it was absolutely gorgeous. I've not yet tried to recreate this, but I do think about it often when I'm in the mood for something fresh and light, yet filling. It was tough for the pastry to compete with that - but I love ending on a sweet note so it was appreciated, as well. 



Grade: A

ACE Adventure Resort is a very popular spot in Oak Hill where people visit to go whitewater rafting, ziplining or play on the inflatables in the water park. Me? Of course one of my main goals when visiting was to see the food options.



Lakeside Eatery at the Lost Paddle serves both breakfast and dinner. The dinner menu has a few of my favorite dishes - like shrimp & grits, mac & cheese, chicken & waffles. Maybe I just like meals that have an ampersand in the middle?



I went with the lobster mac & cheese, which had spinach, roasted red pepper, smoked gouda and cavatappi pasta. I think it would be tough to ruin this dish - creamy and rich and just super comforting. I would not have hated some sort of crunchy component for texture here. But, all around still a tasty dish.



Oh, and they also have a slushy stand - perfect for summer.



Grade: A

Have you been to the corner of Ruffner and Washington in downtown Charleston? 



To be honest, it's not an area I spend much time in, nor does it have the best reputation. 



But new folks have revitalized the area that I formerly knew as the East End Bazaar into the new "B.K.S. The Pa'Teo," which stands for Best Kept Secret. 



There are a couple vendors there, including the first one I tried: Carol's Soul to Soul. After seeing Carol Hines post in a local Facebook group, I friended her so I could keep up with where she's cooking. That's what led me here.



Carol's Soul to Soul serves up soul food that changes regularly - but you'll often see fish, fries, wings, burgers, hot dogs, chicken tenders, BBQ, mac & cheese, greens and more. I went with two favs: a cheeseburger and baked mac & cheese. 



This was like good, straightforward backyard cookout food. A solid, reliable burger. A solid, reliable pile of mac made for a tasty, filling lunch.

Grade: A

You don't have to tell me twice about a new ice cream shop.



The Frozen Barn in Oak Hill serves hand-dipped ice cream from Ashby's Sterling Ice Cream. 



They carry about 24 flavors at a time, and if I had my way, I'd try them all.



Instead, though, they do have an option where you can get five mini scoops all in one boat. Yes, please.



As per usual, I couldn't decide between fruity or chocolately, but with 5 scoops, I could do both. 



My least favorite was the anniversary cake because I just kept thinking I was eating Play-Doh. 



The Sea Turtle ended up being my favorite - no surprise there. Give me caramel any day, and I'm happy.



Have you been?



Which flavor is your fav?



Grade: A

Gino's! This time we're in Wayne to check out the local pizza offerings.



I love that the western locations offer the pepperoni bites, "fresh dough wrapped around tasty pepperoni then seasoned with garlic butter and sprinkled with Romano cheese." So I definitely had to get those, and they are always delicious. I love the little bite-size pieces of pepperoni plus cheese and just tons of garlic and butter.



But I also ordered an Italian sandwich with mayo, and it was delicious. I don't love the warm lettuce, but other than that there was a lot of meat, cheese and veggies in a bun that was toasted. It was a tasty sandwich, and probably one of the best ones I've had from a Gino's location.



Grade: A

T&L Hot Dogs is a North-Central West Virginia chain of hot dogs joints.



"The Proprietors, Dave and Barbara Henderson along with their children Scott, Mike, Lori, and daughter-in-laws Joyce and Bev, began an adventure that is still going strong after a quarter of a century. Now, Third generation managers/owners and grandchildren Kristin, Corey and Troy are continuing that adventure in their parent’s footsteps. In the early 1990’s the Henderson’s added a new “twist” to their already popular restaurants. The Oldies Diners were created in an effort to re-create the happy and carefree lifestyle of days long gone by. The walls are covered with antique pictures, toys and memorabilia for customers viewing pleasure. You can listen to the sounds of the oldies as they play on the restored 1950’s juke box only 5 cents a play, and enjoy the great hot dogs, famous “fresh cut” fries, and fabulous specialty sandwiches. Don’t leave without looking at the restored antique gas pump with its unique glass dial. Welcome back to the 50s! “Being West Virginia’s #1 selling hot dog, we are grateful for our faithful customers and to the hundreds of employees, who over the years have been the secret to our success. Hot dogs are still our specialty and the original homemade chili sauce (prepared daily in our stores) continues to attract customers from all over the country. We invite you to visit any of our seven locations throughout Harrison, Taylor, Marion and Monongalia Counties. Bring the kids, but don’t be surprised if you’re asked to explain who “Howdy Doody” was!



The Buckhannon location looks like a new build and has a drive-thru with signs plastering all their offerings - sundaes, shakes, cones, mac & cheese, beans & cornbread, and more. 



I think it's only fitting to get a hot dog, though. So I got one with chili, plus a side of potato salad. 



Both of these were good. Sometimes a down and dirty hot dog is just what hits the spot. Nothing fancy. Just a few components, but all of them together make for a tasty bite. The potato salad was full of nice hunks of potato, and the mayo just held it together - rather than the other way around. I was happy with a quick, tasty meal.



Grade: A

The Ranch is one of my new favorites in West Virginia.



Located technically just outside of Summersville  in Canvas, The Ranch restaurant is located on the Good Evening Ranch, which also includes rustic cabins, campsites, a restaurant, bar, horse stables, riding arena, playground, hiking, biking, ATV trails and more.



It's a beautiful drive through the countryside, wrapping around hills and past pastures. But then you arrive at a building with a smoker going outside, and you know you're in the right place. 



The dining room looks out over part of the farm, so it's a nice view to enjoy while eating. The menu features BBQ entrees from the smoker, as well as steaks, pork chops, chicken, seafood, salads and some fried apps. 



To start, I received some biscuits with a variety of condiments. I love options. There was a butter, a cinnamon brown sugar butter, and a preserve. It was fun to try each. 



For my entree, I went with a fillet and a blue mushroom crust.



Oh, my goodness. 



The steak was cooked perfectly. The bleu cheese and mushrooms are some of my *bingo* words that I always order when I see them on the menu. I love the combination of earthy and funky and creamy. Then, there's a hasselback potato with flaky sea salt. And a mac & cheese with a short, thick rigatoni noodle topped with parmesan. Honestly, one of the best meals I've had in some time. Everything from the ambiance, to the view, to the food, was great. Next time, I just need to save room for dessert.



Grade: A

"The original Village Tavern opened its doors in 1984 in Winston Salem NC. The idea was simple, serve the best possible food, at affordable prices, using only the finest freshest ingredients, and to enrich the lives of each other, our guests, and our community. In other words to make a positive difference. Today, just as in 1984, we remain committed to our founding principles. Be a Great place to work, deliver Great Food, Great Service, and Great Value to our guests everyday. That's what we do, and we love what we do."

 
I stopped here on my way back home from Myrtle Beach, and I only did curbside, so I may not have gotten the full experience. But, honestly, it ranks pretty high up there for me even without the ambiance, service and general atmosphere.   



Clearly, I was still on a crab kick because I ordered the HOT CRAB DIP - Backfin crab meat, toasted garlic bread, and it did not disappoint. Huge chunks of crab, creaminess, and a nice warm component to the salad I ordered.



The beet salad is one I try to recreate at home, but I've not quite mastered it yet. This one came with: bibb lettuce, roasted red and golden beets, Tavern vinaigrette, goat cheese, balsamic reduction, crispy shallots, and it was just what the doctor ordered on this day. Light, fresh, earthy - and a nice foil to the fatty crab dish. This is what balance is, right? 

Grade: A