B.C. MaC in Morgantown is a casual barbecue spot located on Pleasant Street that specializes in smoked meats, sandwiches & bowls. B.C. MaC actually began as Big Cock’s BBQ, a boldly named jerk and barbecue spot with a playful rooster logo. The original concept leaned heavily on Jamaican jerk flavors with some barbecue influence. Over time, the restaurant rebranded as B.C. MaC to create a more approachable, family-friendly identity while still nodding to its roots. Decor is minimal, as was the foot traffic. My order for a mac & cheese bowl topped with BBQ pork and crispy onions came out quick. The cheese sauce was creamy but a little one-note, and the pork, while tender, didn’t bring much depth of flavor. The crispy onions helped with texture. Grade: B

Cozumel Cantina & Grill on the River location opened in early 2024, replacing the restaurant Mountain Pie on the River. It sits between South Charleston and St. Albans (in the area often called Jefferson) and includes a riverfront outdoor deck and multiple dining areas. The restaurant’s décor features bright colors and Mexican flags. And a mechanical bull. The menu includes street tacos, burritos, enchiladas, seafood dishes, and house specialties. Popular items include Al Pastor, barbacoa, and carnitas tacos, as well as seafood options like garlic butter shrimp, breaded shrimp, and Veracruz-style fish. Thet also offer salads, grilled meats, and pasta dishes. I ordered a gummi bear margarita, because that's just ridiculous. It was as sweet as it was strong. I tried something a little different: Salmon & Sweet Chili Shrimp -Salmon topped with our homemade cream sauce, sweet chili shrimp on a bed of rice. Served with lettuce, lemon and Mexican street corn on the cob. The Salmon & Sweet Chili Shrimp is a solid dish with a good balance of flavors. The salmon is cooked well and the cream sauce adds a mild richness, while the sweet chili shrimp provide a touch of heat and sweetness. The rice and Mexican street corn are decent sides. Grade: B

Wall Drug Store, located in Wall, South Dakota, is a renowned roadside attraction that has captivated travelers for decades. Established in 1931, it gained fame through Dorothy Hustead’s innovative “free ice water” signage, enticing weary travelers along the newly constructed Interstate 90. Today, it stands as a sprawling complex featuring a drug store, gift shops, restaurants, an art gallery, and various other themed stores, all unified under a single entity. The café serves a variety of American-style food, including hot roast beef sandwiches with gravy, buffalo burgers, burgers and fries, chili, grilled cheese sandwiches, and foot-long hot dogs. I ordered a breakfast sandwich, minus the egg. So, it ended up being a ham & cheese sandwich, which was fine. The draw here I think is less of the food and more of the experience. Wall Drug is often described as a “tourist trap,” but it's endearing in a way. It’s a place where kitsch meets nostalgia, offering a slice of Americana that’s entertaining. Donuts: The establishment is famed for its homemade donuts, particularly the maple variety, which are moist and have a delightful lemon undertone. Have you ever been? What's your favorite tourist trap? Free Ice Water & 5-Cent Coffee: True to its origins, Wall Drug offers complimentary ice water and a nostalgic 5-cent coffee served in mugs within the café. The interior features over 300 original Western and illustration art pieces. Grade: B

Huey Magoo’s in Morgantown is part of a growing fast-casual chain known for branding itself as “The Filet Mignon of Chicken.” The restaurant specializes in chicken tenders made from premium cuts, served grilled or hand-breaded. The interior is what you might expect from a modern fast casual restaurant. Clean, straightforward seating and bright lights with wood accents. The three hand-breaded tenders at Huey Magoo’s arrive golden and crisp, with a thick breading that could be a bit heavy. A dusting of Parmesan adds a salty, savory finish that pairs well with the chicken’s juicy interior. The tenders are served alongside thick slices of buttery Texas toast and a pile of crinkle-cut fries that could be crispier. The meal is rounded out by Huey Magoo’s signature dip, a creamy, tangy sauce that balances the richness of the chicken and toast. Altogether, it’s a straightforward meal that ranks above other average fast food chicken restaurants for me. Grade: B

Goodies serves all-day breakfast alongside a diverse menu of American comfort classics— think egg sandwiches, burgers (including a unique “Breakfast Burger”), wraps, fried seafood, Belgian waffles, pancakes, hot dogs, salads, and house-made desserts like rice pudding.



All I wanted here was a strawberry milkshake. It was a bit tangy - like maybe it was made with yogurt. Just a little different. Still lightly sweet and satisfying.



Grade: B

Urban Chislic opened in Sioux Falls in 2018 with a bold idea: to take South Dakota’s beloved state nosh, chislic—deep-fried cubes of meat with roots in German-Russian tradition—and give it a modern, urban twist. The restaurant featured a lively, sports-bar-style atmosphere with graffiti art, creative lighting, and a menu that let diners mix and match proteins like beef, lamb, pork, chicken, fish, and even bison with a wide variety of rubs and sauces. Beyond the traditional dish, they offered playful takes such as chislic nachos, the “Regret Burger,” and rotating specials that drew enough attention to land the restaurant on Diners, Drive-Ins and Dives and Guy’s Grocery Games. After six years, the restaurant permanently closed in August 2024. I was fortunate to check it out before then, though, and tried the sweet BBQ chislic with bison and sauteed seasonal vegetables. The meat itself was a little chewy, but I enjoyed the sauce. Grade: B

Bagel Bin in Omaha is a beloved institution known for bringing authentic New York–style bagels to the Midwest since 1977. Family-owned and community-driven, the shop bakes hundreds of dozens of bagels daily, offering everything from classics like garlic and poppy seed to sweeter options like cinnamon apple and blueberry. Beyond bagels, they serve hearty sandwiches -- such as the Denver Omelet on an everything bagel—along with house-made cream cheeses, challah, pastries, and even lox. I ordered an asiago cheese bagel - one of my all-time favorites - with garlic herb cream cheese. The asiago cheese bagel is golden and fragrant, with a toasty crust that crackles slightly under each bite and a chewy, tender interior. The sharp, nutty flavor of the melted asiago baked across the surface adds richness and just the right amount of salty bite. Paired with garlic herb cream cheese, the combo is unbeatable—the spread is silky and tangy, with garlicky warmth and bright pops of fresh herbs that balance the bagel’s bold cheesiness. The kugel was a disappointment. Served cold, it had a dense, plastic-like texture that made each bite feel heavy and unappealing. The usual comforting sweetness and richness were missing, leaving it bland and one-dimensional. Instead of being creamy and satisfying, it tasted flat and lifeless, more like leftovers that had been sitting too long than a dish made with care. Grade: B

Located in Rapid City, South Dakota, Bokujo Ramen is the inspired creation of Food Network chef Justin Warner and Brooke Sweeten, who brought their New York-and-Japan culinary expertise to the restaurant. The restaurant focuses on Japanese ramen traditions while incorporating local ingredients such as bison and South Dakota produce. Bokujo’s menu features a variety of ramen styles, including tonkotsu, miso, and seasonal specials. I ordered the Bison Bun - Roasted Bison, Cabbage, Wasabi Mayo; and the Bison Bone Ramen - Bison Brisket, mixed greens, soy egg, sunflower, scallions. While the flavor of the bun was appreciated, the bun’s texture and presentation could use some refinement. The ramen was a bit gamey, and even with the broth, a bit dry. Interesting concept, eh execution. Grade: B

Founded in 2015, Grazers was born from a vision to “recreate fast food” by focusing on speed, freshness, and flavor. Grazers specializes in freshly prepared, never frozen burgers made right in front of hungry customers—“always fast and fresh,” as they put it. They offer a range of options from classic cheeseburgers to creative gourmet builds like the Stuffed Cow Burger (a half-pound beef patty stuffed with bacon, cheese, and veggies) or the spicy Ghost Town Burger. They also offer a local favorite, the Skull Creek Bison Burger, featuring Wyoming-produced bison with mushrooms, bacon, Swiss cheese, and horseradish sauce. Bison’s low-fat profile demands precise cooking to preserve juiciness. Overlooking this can easily lead to a burger that’s “fine,” but not memorable. The breading had a decent crunch, yet the flavor was pretty plain—missing the punch of seasoning that could have made them pop. A little more spice in the batter would have taken them from just okay to really enjoyable. Doc was a version of Dr. Pepper, which wasn't bad. Every so often, I really enjoy a Dr. Pepper. The cola and cherry, plus licorice, amaretto, almond, and vanilla, is A+. Grade: B