Beercode's pierogi plate includes caramelized onions and a sour cream sauce. I love pierogies. These were an OK version. The pierogies had some golden exterior, but they were a bit too greasy on the outside, which weighed down the first bite. Inside, the filling was dense and slightly dry, lacking the creamy softness that makes a great pierogi so comforting. While the flavors were there, the contrast in texture kept them from fully hitting their potential.
Shawarma is a popular Middle Eastern dish made from thin slices of marinated meat—most commonly chicken, beef, lamb, or a combination, stacked on a vertical rotisserie and slow-roasted. As the meat cooks, it’s shaved off in thin pieces and typically served wrapped in flatbread like pita or laffa, or plated with sides.
The flavor comes from a spice-forward marinade that often includes garlic, cumin, coriander, paprika, turmeric, cinnamon, and sometimes cloves or allspice. Shawarma is usually paired with toppings and sauces such as tahini, garlic sauce (toum), pickles, onions, tomatoes, and sometimes fries, depending on regional tradition.
The cooking method is closely related to other vertical-spit dishes around the world, including Turkish döner kebab and Greek gyros, all of which share a common ancestry in the Eastern Mediterranean and Middle East.
Prior to this location, they had a spot in Winfield, which has also closed.
The menu was fairly unchanged from one location to the other: beef brisket sandwiches, brisket Philly sandwiches and pulled pork BBQ sandwiches, plus sides like mac & cheese.
It was a generous portion of pulled pork sandwich that I received, as well as the macaroni and cheese. The barbecue sauce is flavorful - thick and tangy. Though the pork was a bit fattyand began to lean toward the greasy side.
While the food was average, the service left more to be desired. I had placed an online order, which wasn't even started by the time I arrived and it was supposed to have been finished then. The cook had been in the back playing on their phone while wearing gloves and then didn't change the gloves before preparing my food. Something that was hard for me to swallow.

Pana Donuts is a family-owned donut shop and tea house with multiple locations in Indianapolis and the surrounding area. They’re known for handcrafted donuts, a variety of coffee, teas, smoothies and boba drinks, plus some breakfast sandwiches and deli options.

I ordered a mango smoothie, which has become a go-to of mine. This mango smoothie is bright and clean, with ripe mango flavor front and center. It tastes naturally sweet and slightly floral, balanced by a gentle tang that keeps it from feeling heavy. The texture is smooth and thin without being icy, finishing fresh.

I also ordered a jalapeno ham & cheese croissant. Soft, buttery, flaky layers give way to a core of salty ham and creamy cheese. The jalapeños add a bright, lingering heat that cuts through the richness without overpowering it.

Next time, I'll have to try the actual donuts.

Grade: B
Dukbokki rice cakes - rice cakes cooked in a spicy gochujang beef sauce with mushrooms, cabbage, peas and carrots
Bulgogi Rice Bowl - thin-sliced beef bulgogi with 3-grain rice, choice of red or white kimchi, spinach, shiitake mushroom, bean sprouts, and chili sauce. Topped with egg.

Kashiwa Hibachi Express is a food truck in South Charleston focusing on hibachi favorites like chicken, steak or shrimp, veggies and rice or noodles.

I went the route of shrimp & scallops over noodles. Plus the veggies - because zucchini is one of my favs. The food was all good, but my main detraction is that everything becomes one soft texture. If there was a bit more of a sear, I think it would give the variance needed.

Grade: B

Quarrier Diner is a historic downtown Charleston diner located at 1022 Quarrier Street in Charleston. The building dates back to the 1930s — originally a classic steel railcar diner. In the mid-1940s it was remodeled into an Art Deco style building, complete with Vitrolite glass tiles and a streamlined look that gives it a distinctive retro aesthetic.

The location has gone through various restaurant owners and periods of vacancy, as well. At one point, it was on an endangered properties list.

Quarrier Diner serves up hearty, classic American diner fare — especially for breakfast and lunch.

I ordered the Kielbasa Dogs - "2 Kielbasa Dogs On Split-Top Buns With Sauerkraut, Onions & Mustard" to go.

I love kielbasa, so I was excited for these. The sausage was hearty. The classic yellow mustard added a familiar tang that tied everything together. Still, the overall flavor could be elevated with a sharper brown mustard or spicy grainy blend to bring more depth and balance to each bite.

I think their breakfast has received more rave reviews, so I'd like to return to check that out.

Grade: B
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