Mochi Ring in is a popular spot for unique, chewy mochi donuts with a wide variety of rotating flavors like Oreo, Matcha and Fruity Pebbles. "As its an ingredient that’s delicate in its flavor yet rich in its structure, mochi is a Japanese rice cake made from glutinous rice, commonly found in many east Asian cuisines. The mochi donut was created to give the classic, traditional donut a new twist to its taste and name. In other words, mochi donut is a unique creation of ingredients found commonly in the east that perfectly matches those from the west," reads the website. The strawberry was chewy and sweet and fun, above all else! Maybe just a bit dry, though.

Grade: B

Frescos Food Truck just reopened for the season in the Kanawha City Piggly Wiggly parking lot. The Mexican/Tex-Mex food truck features a broad menu, including burritos, bowls, quesadillas, nachos, tacos and loaded waffle fries. First up: A Mangonada. It's a cold Mexican drink made with mango, layered with chamoy, and topped with Tajín. And, it's one of my all-time favorite drinks since first experiencing it in Arizona. For my entree, I had a steak quesadilla, which was a 14" tortilla filled with cheese, veggies, and topped with lettuce, pico and sour cream. It delivered what you’d expect, without anything particularly memorable but nothing bad, either. A small queso and chips complemented my quesadilla. The queso is warm and velvety and creamy. Paired with salty chips, it made for a good bite. Elote is Mexican street corn -- grilled corn on the cob coated in mayo, cotija cheese, chili powder, and lime, creating a mix of smoky, creamy and tangy flavors. This version was coated in Cool Ranch Doritos. YES. For dessert, we had tres leches. Tres leches is a sponge cake soaked in three kinds of milk -- evaporated milk, condensed milk and heavy cream. It was soft and very moist, with a lightly sweet, milky flavor, and topped with whipped cream. Grade: B

Bluebird Bakery is a cottage bakery in Fairmont specializing in artisan sourdough and handcrafted baked goods. Specialties offered include sourdough bread in original, flavored and herb & cheese, scones, and seasonal baked goods such as pumpkin whoopie pies and ramp cheddar biscuits. I chose both sweet and savory options: chocolate strawberries, fruity pebble rice krispie, pepperoni roll, lemon bar and cheddar biscuits. I appreciate the range and variety. The lemon bar was my favorite - perfectly tangy yet sweet. Some of the other baked goods ate a bit dry. Grade: B

Fiddler’s Restaurant in Abingdon is a Southern-style comfort food buffet that serves a mix of breakfast, lunch, and dinner all day. It’s located just off I-81, which makes it a frequent stop for travelers through Southwest Virginia. "The Young family has been operating restaurants in Southwest Virginia and Northeast Tennessee for over fifty years. They are committed to providing classic American favorites with outstanding customer service in a relaxed family atmosphere. Fiddler's menu offers a wide variety of appetizer, burgers, sandwiches, steaks and BBQ plus our famous all-you-can eat buffet," reads the website. They do have a menu, which offers options like burgers, fried green tomatoes and wings. But, it seemed like the buffet was far and away the most popular option. The first section of the buffet that I encountered featured broccoli, chicken fritters, potatoes, fish, carrots and fried okra. Following that, we had some mixed veggies, rolls, mac & cheese, green beans, mashed potatoes and BBQ. There were some desserts and salad options intermixed with everything else. Rather than all the hot main entrees together and then all the sides together, it was a bit more freeform. So, each section was a whole new surprise. That certainly kept it interesting. As is often the case with buffet food, heat and air exposure dry things out a little bit. Things get a little tougher. And, well, there's the general cleanliness of a handle making its way into the food itself. Overall, not a bad stop. A decent fill-up with a comfort food angle. But nothing to go out of your way for. Grade: B

The Fort is a popular restaurant in Sistersville known for its pizza, subs, wings and the like. Handmade, hand-tossed style pies are the centerpiece so I ordered my go-to: cheese & mushrooms. It had a nice tomato base, and plenty of cheese and mushrooms. My only suggestion is to bring those toppings closer toward the edge to not end up with such large crust pieces. Grade: B

El Zocalo is a Medican restaurant in Wheeling that I checked out recently with mom and grandma. El Zocalo features all the familiar American-Mexican favorites, like tacos, burritos, chimichangas, and sizzling fajitas — along with a full bar featuring margaritas and other cocktails. I started with a watermelon margarita - salt rim - because some days, you just gotta get the margarita. Light, juicy and super refreshing. The salsa leans thin and smooth, more pourable than scoopable, with a mild tomato base and just a hint of heat that fades quickly. The queso follows suit — light, a little runny and consistently warm, with a mild cheesy flavor that coats the chips with a bit of richness. I ordered the tostones - crisp flattened fried plantains, topped with shredded chicken, shredded cheese and pico de gallo. The chicken adds some heft and a savory, seasoned layer to the dish. The fresh tomato, onion and lime cut through the starchiness of the plantains and the richness of the chicken. It is the key to adding brightness and a bit of acidity. Grade: B

Alpine Lake Resort is located in Terra Alta and features a few different dining spaces. Laker's Lounge, soon to be Hull's Pub, is a the sports bar-esque spot that I haven't had a chance to try yet. The Laurel Dining Room, soon to be La Tavola Restaurant, is the primary dining space, I believe. Finally, the Evergreene Dining Room is more of their event space, which is where I enjoyed a special Easter brunch. The Evergreene dining room is through the lodge front entrance and up the steps. It has views of the lake and the 10th hole of their golf course. I was seated a bit back from the windows, so I didn't see much of the view. The menu included: Honey Baked Ham, Oven Roasted Chicken Breast, Homemade Mashed Potatoes, Gravy, Green Beans, Honey Glazed Carrots, Salad & Rolls and Assorted Desserts. I got a little bit of everything to try. My favorites were the honey glazed carrots. Have you been? Grade: B

The local Guadalajara restaurants were fast-growing and then had a bit of an implosion. So the Barboursville Guadalajara is no more, but I did get a chance to check it out before it closed. The Tanyard Station location leaned into a “modern Mexican” or fusion-style approach rather than strictly traditional fare. It opened in September 2024 as part of a small regional group owned by Sergio Lugo-Mata, who already had a following from other locations. The menu included a range of categories such as tacos, burritos, quesadillas, enchiladas, and combination plates with sides like rice and beans. Specific items listed include birria tacos, carne asada tacos, burritos filled with meats like chicken, steak, or carnitas, and fajitas served with peppers, onions, and tortillas. Additional offerings include seafood dishes like shrimp plates, chicken-based entrées (such as pollo fundido), soups, and house specials like chilaquiles and chimichangas. I ordered "Mom's Mole," which featured shredded chicken, rice, lettuce, cheese and sour cream. Mole is a complex Mexican sauce with a layered, savory-sweet-spiced flavor profile. I think this fit the bill, but I would love even more depth. Grade: B

At Pittsburgh International Airport, the outpost of Wigle Whiskey operates as a full-service bar and restaurant located post-security in Concourse A. Wigle, founded in 2011 as the first distillery in Pittsburgh since Prohibition, produces its spirits from regionally sourced grains and draws its name from Philip Wigle, a figure associated with the 1790s Whiskey Rebellion in Western Pennsylvania. The airport location serves a menu of cocktails made with Wigle’s house spirits, along with beer, cider, and a range of food items including breakfast dishes, flatbreads, and sandwiches. I was here for breakfast and had a perfecfly serviceable bacon, egg & cheese sandwich with home fries. The sandwich came on a standard bun with a folded egg, melted cheese and couple strips of bacon, while the home fries were cubed and griddled with light browning on the edges, served as a straightforward, no-frills side typical of airport breakfast menus. Grade: B