Christiana Campbell’s Tavern in Colonial Williamsburg is a carefully reconstructed 18th‑century tavern originally owned by entrepreneur Christiana Burdett Campbell, who welcomed luminaries like George Washington and Thomas Jefferson. Today it continues to serve a locally sourced, colonial‑inspired menu—seafood favorites such as crab cakes, spoon bread, and shrimp—within its historic ambiance and even hosts tavern performers for an immersive period experience.



Christiana Campbell’s Tavern evokes an intimate 18th-century ambiance, with white-washed walls, dark wood-paneled dining rooms, and candlelit tables set beneath brass sconces and pewter decor. Servers dressed in colonial-era garb move quietly through the rooms, while live period musicians drift between tables. The overall effect is warm, historic, and immersive—a cozy step back in time.



Christiana Campbell’s Tavern offers a historically inspired seafood-focused menu featuring locally sourced shrimp, scallops, fish, and their signature jumbo lump crab cakes served alongside creamy spoon bread and sweet potato muffins. Guests can also enjoy hearty colonial-era dishes such as a savory Seafood Pie with fish, scallops, shrimp, and lobster in a rich gravy, as well as classic Southern-fried chicken and flavorful chowders. Seasonal desserts like rum laced custard, lavender shortbread, and trifle round out the menu for a true taste of 18th-century cuisine.



We were treated to some spoon bread to start. Made from cornmeal, milk, butter, and eggs, the spoon bread is rich yet light, baked until golden, and is soft enough to be eaten with a spoon.



Next up was a libation, which was quite strong if memory serves me correctly. You can also do punch bowls, which is nice for sharing.



My entree was "TO BUTTER CRABS" - heat it in a little wine, some pepper, salt and nutmeg a few crumbs of bread, a good piece of butter (The Lady’s Assistant, Charlotte Mason, 1777). This was a bit different, but I did enjoy the hunks of crab meat. Simple and very lightly seasoned.



Dessert was A RUM CREAM TART - Served with cream...whipped up to stand strewn with a double refined sugar and American Heritage Classic Chocolate dusting. (A Christiana Campbell’s Classic).



It, too, was fairly simple with light flavors.



I think the appeal of this place lies more in the connection to history and the resurrection of old-timey recipes. But, with staying true to that, there aren't a ton of bold flavors and rich, hearty sauces. Things are seasoned minimally and simply.



Have you been?



Grade: B

Pickles Eatery is a cozy pub in Wheeling that serves up standard bar fare -- most notably, the wings, which have won numerous local awards. Wings were not on the menu for this trip, though. Instead, the star was "The Famous Fulton Philly" thinly sliced beef, grilled onions, peppers, and mushrooms with provolone cheese on a fresh hoagie bun. Next was buffalo chicken dip with tortilla chips. My mom LOVED this! Finally, we had a side of slaw and also hot pepper cheese balls with ranch. It's like a greatest hits of bar food. All in all, I thought it met expectations. Each dish was satisfactory and just as it should be. If you're looking for straightforward pub food, this is your spot. Grade: B

ABDO Market is a grocery store in Morgantown featuring halal meat, products & even a restaurant in the back, Mountain Halal. Mountain Halal is open during the evenings and features gyros, grape leaves, falafel and shawarma. I just wanted a quick snack, so I opted for a four-piece vegetable samboosa and strawberry juice. Samboosa is a crispy, triangular pastry filled with spiced vegetables (or meat or cheese) and is either fried or baked. These were a little flaky and fairly flavorful. I would have loved a dipping sauce to bring some punchy flavor. The drink was lovely – fresh and just a bit sweet. Grade: B

Second Street Restaurant is a modern American bistro with rich and vibrant decor, al fresco dining on the patio with a fire pit and Koi pond. It gives upscale yet casual vibes.



Kayla and I were ready to chow down after a busy day. So, up first: an appetizer, followed by an entree. I was more excited by the descriptions, as the execution was more middling.



Fried Duck Rangoons: Duck Bacon, Cream Cheese & Corn inside a Crispy Wonton with Sweet Chili Sauce




Crab Piles: Duo of Jumbo Lump Blue Crab Piles/Smoked Gouda Grit Cake, Vegetable du Jour/Remoulade

Grade: B

Dutch Bros Coffee is a drive-thru coffee chain founded in 1992 in Oregon, known for its coffee & energy drinks. With over 800 locations across the U.S., it also has limited sweet bites. I went for a seasonal drink: Mochi Berry Lemonade - strawberry, passionfruit, sweet cream with soft top and mochi berry pieces. This was tart, but also very sweet. The mochi pieces fell to the bottom and by the time I made my way to them, the texture was not ideal. Grade: B

"Chaps Pit Beef proudly serves Maryland’s best pit beef, turkey and pork as well as BBQ chicken and ribs. We pair those items with delicious home-style sides, including hand cut fries, baked beans, green beans, cole slaw, potato salad, and more! Guy Fieri’s Favorite Sandwich, our award-winning BBQ has been recognized, loved, and featured nationally by the Food Network, Diners, Drive-Ins and Dives, CBS, the Travel Channel, The New York Times, Baltimore Magazine and more!" reads the website.



It all began in May of 1987, when Gus Glava, owner of a night club, wanted his son-in-law Bob Creager to get out of working in a steel mill. So, as a wedding gift to his newly married daughter and son-in-law, he invested $12,000 to build Chaps Pit Beef.



Gus originally served pit beef at his bar. Gus knew Bob liked to cook and thought a pit beef stand in the parking lot of his club would be a hit. Gus suggested naming it “Chaps Pit Beef” after the club. The name stuck even though the club was sold and has gone through numerous name changes. Chaps Pit Beef began as a 12 x15 shack using the food license issued to the club, and extension cords running out to it and no restroom of its own.



Donna, Gus’s daughter, originally worked in the Chaps nightclub, but left there so she could spend her time at the pit beef stand with Bob. With Bob’s amazing ability as a cook and Donna’s ability to organize and motivate the staff, success was in the cards. Chaps Pit beef now has had five buildings added onto it from the original.



I had to try Baltimore's most iconic sandwich - from its most iconic sandwich shop. Smoky, charcoal grilled medium-rare roast beef is sliced thin & topped with pickles, onions & horseradish sauce. I also added cheese.



As a side, I added the homemade macaroni & cheese to round out my meal.



I enjoyed this for what it is. But this isn't my go-to flavor profile. This is a big, deep beefy richness that is definitely some people's cup of tea. Me? That mac & cheese is more my jam. Creamy, cheesy. But, both were good.



Have you been?



Grade: B

AB Cody's is primarily a gas station, but they also feature every West Virginian's favorite gas station snack: pepperoni rolls.



I found out about them because they are listed on the Pepperoni Roll Trail: "AB Cody’s is well known for their homemade pepperoni rolls, winning Best of Clarksburg multiple times."



I purchased a pepperoni roll with hot peppers, and, man, these were no joke. They were SPICY. Like, had to stop eating halfway through because my mouth was on fire. But, I'm not mad at it!



Grade: B

Schmidt Brothers Sunoco in Wheeling is a quick gas stop, but there's also a whole convenience section that has subs, pepperoni rolls and the like. I had an Italian sub - or hoagie - with Italian dressing. I have a soft spot for a refrigerated hoagie from a convenience store. They're a bit nostalgic for me. Soft bun, layers of meat and I had a side of Italian to dip it in. Grade: B

"In 1965, Hal Guthrie, a proud Auburn Alumni, opened the very first Guthrie’s as a drive-in restaurant in Haleyville, Alabama. In 1978 Hal walked into his restaurant and announced to his wife, Melissa, and four children that they were going to start serving chicken fingers. But not just any chicken fingers. The golden fried standard of chicken fingers–marinated and fried to perfection. Hal realized that he had to have a delicious, totally irresistible dipping sauce to accompany his perfectly golden fried chicken fingers. He held a contest among his younger children, Hud, Joe Kelly and Anna Margaret, to see who could create the best sauce. Hud’s sauce won. Little did they know that this sauce would make restaurant industry history," according to the website. Huntington is home to one of these new drive-throughs so I had to try one of the chicken boxes with toast and crinkly fries. I think these were good - nice crispiness on the chicken. Fries not so much. But DQ is my gold standard for chicken strip baskets, and this wasn't quite there. Grade: B

"Poppies fish and chips are fun, a guilty pleasure and an old fashioned Great British classic. For mouth tingling, lip smacking, ketchup pouring, gravy drowning indulgence we are the experts at all things fish and chips," according to their website.



I had to try some traditional fish & chips while in London. Traditional British fish and chips consist of battered and deep-fried white fish, usually cod or haddock, served with thick-cut chips. The dish is commonly seasoned with salt and malt vinegar and often accompanied by sides like mushy peas, tartar sauce, or pickled onions. In some regions, curry sauce or gravy is also popular. Fish and chips are typically purchased from a takeaway shop, known as a “chippy,” and served wrapped in paper.



Poppies takes its name from born and bred East-ender Pat ‘Pops’ Newland who captained the ship and steered it on its way. Pops career began in the fish and chip business aged 11, when he got a job on the Roman Road cutting up The Daily Mirror newspaper to wrap fish and chips in for takeaway. Half a century on, Pops realized his lifelong dream and founded his own place in Spitalfields using his passion for fish and chips, decades of experience and love of British popular culture to create an award-winning restaurant filled with warmth, charm and retro memorabilia collected throughout his life.



The fish was indeed white and flaky, though not batter-crisp like I hoped. Similarly, the chips were thick and flavorful with the malt vinegar, but no crisp to speak of. Flavors on point, texture could use some work -- at least for me.



Despite being absolutely stuffed from noshing all day, I splurged for dessert, too: CARAMEL STICKY TOFFEE PUDDING WITH 1 SCOOP OF ICE CREAM.



Wow. Talk about rich, sweet, heavy and oh so satisfying.



Grade: B