Janson’s Drive-In is a retro South Side gem in Chicago that’s been slinging burgers, dogs, and shakes since the 1960s.



It still looks the part too—chrome trim, neon signs, and that classic roadside vibe that feels like stepping into a time capsule. There’s no indoor seating, just a walk-up window and a few outdoor benches.



They have a beef pizza puff that is one of those greasy, indulgent Chicago specialties that you don’t really find outside the city.



The puff is golden and crispy on the outside, with a thick, chewy shell that holds up surprisingly well to the molten filling inside. The jalapeno poppers had the same crispy exterior but give way to cream cheese and the pepper, which were equally as delightful.



Grade: B

Superdawg Drive-In is a Chicago classic that’s been serving up all-beef hot dogs with a serious side of nostalgia since 1948. Located on the city’s Northwest Side, it still operates like a true old-school drive-in—complete with carhop service and your order delivered right to your window on a tray.



The star of the show is the Superdawg itself: a snappy, seasoned beef frank piled high with mustard, neon green relish, onions, sport peppers, a pickle spear, and a pickled green tomato, all tucked into a poppy seed bun and served with crinkle-cut fries.



The Superdawg is a full experience packed into a single bun. It’s loaded with toppings—mustard, neon relish, onions, sport peppers, a pickle spear, and even a pickled green tomato—creating a big, bold bite every time. It can be a little overwhelming if you’re used to a simpler dog, but the flavors somehow manage to work together, and the snap of the all-beef frank cuts through the chaos in the best way.



Crinkle fries at Superdawg are classic and generous, but like most crinkle cuts, they lean more soft than crispy. If you’re someone who craves a golden crunch, these might fall flat—more fluffy than crisp, especially if they steam in the box. They’re nostalgic, but not my go-to fry texture.



Grade: B

Smokin' with Perfection is a pop-up BBQ vendor who sets up in the Marmet area. They offer ribs, brisket, pulled pork, chicken and hot dogs. I ordered the last little bit of ribs, because they were the top seller. These have a delicious, sticky-sweet sauce. My only complaint is that they were pretty fatty. I know some people enjoy that, but the texture is not for me. Both the mac & cheese, and the cowboy chili were delicious. The cowboy chili has baked beans, onion, smoked meat, jalapenos and BBQ sauce. It was sweet but had a bit of a kick - so it helped round out the whole meal. Grade: B

At Live on Levee, I discovered Slice on Wheels. They serve mini pizzas and a couple drinks. I went with a cheese pizza and orange slushie. Not a bad little pizza. A little bit of crisp on the bottom - not a ton. I wouldn't mind more. The orange slushie was so nostalgic for me - that was an A+. Grade: B

Mag & Pops is a Morgantown-based food truck that attended Veggie Man Day in Fairmont. They had some Veggie Man-themed menu items. I went for the Pickleroni Roll (Veggie Man's favorite WV snack), which is a pepperoni rolls, stuffed with pickles and served with a side of spicy ranch. this was a fun take on a pepperoni roll. The pickles were interesting, but I did enjoy the spicy ranch side. Grade: B

Belmonte’s Italian in Weirton is a well-loved local eatery offering fresh, homemade pizzas, specialty Panwiches, hearty pastas, and pantry goods. When you first walk in, there's a ton of goods for sale - homemade pasta sauces, soups, and breads. Plus freezer-friendly meals like stuffed shells and lasagna. Belmontes Italian offers a plentiful storefront that feels more like a neighborhood deli than a sit-down restaurant. The staff is friendly and helpful, and the space is dotted with products for purchase. The food counter is efficient, though not designed for lingering. I packed one of the freshly made specialty pizzas from the rack. I'm not sure if pizza is the best term, since it was more like a bread with toppings and no sauce. While the crust was nicely baked and the ingredients were clearly fresh, the overall flavor fell a bit flat—I found myself really missing the richness and balance that tomato sauce usually brings. It wasn’t bad, just underwhelming compared to what I was expecting from a specialty pie. That said, I’d go back to try one of their more traditional pizzas or house-made pasta dishes, which seem to be where they really shine. Have you been? Grade: B

Mary B's Diner South Side in Parkersburg is a popular breakfast spot that serves up all the classics. I went for both sweet and savory with stuffed French toast and a breakfast sandwich. Both of these were satisfactory. Good ol' homestyle breakfast without all the bells and whistles. Grade: B

Phat Daddy's on Da Tracks is not quite on the tracks of the West Side anymore after their recent move to 6th Avenue. The Charleston restaurant is known for its fried fish, chopped sandwiches and tons of tasty sides. Plus, they even have a full breakfast menu now. The space, clad in red and yellow, offers a lot of indoor seating, which is a great improvement over their previous space. I have previously had their chopped cheese, which I'm obsessed with. But I wanted to switch it up this time. First up were mac & cheese balls. I love mac & cheese, so I always want to like these. Usually, though, they end up being too dry or bland. These were some of the better ones I have had because they did retain that moisture. I tried the chicken chopped cheese. A chopped cheese is a popular sandwich from New York City—especially Harlem and the Bronx. It’s made by chopping up ground beef and onions on a griddle, melting American cheese over it, then stuffing the mixture into a hero roll or hoagie bun, usually with lettuce, tomato, and mayo. Think of it as a cross between a cheeseburger and a Philly cheesesteak—savory, messy, and delicious. The chicken version was not as delicious as the original, but still a solid chicken sandwich. Grade: B

304 Inferno was a wood-fired Neopolitan-style pizza restaurant in Parkersburg that unfortunately shuttered before it got too much attention.



I stopped here and placed a to-go order since I was short on time. I know the to-go order is a bit different from dining in, but I still got to peek at the interior, which was nice and welcoming.



They were out of some menu items and also some containers, so it was a bit of a mish-mash. But I did end up with a simple house salad that was fine.



My entree was ravioli a la vodka with spinach. Usually this is right up my alley, and the flavors are indeed - but it was cool. Cold even. And temperature doesn't usually bother me too much, but it definitely affected the flavor here.



Grade: B

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