
GRÜV is a bar and grill located at 10 Capitol Street in downtown Charleston, West Virginia. It opened in 2023 in the former Big Joe’s location.

The restaurant serves a menu focused on smashburgers, sandwiches, and bar-style appetizers. Think tempura Brussels sprouts and fried naan with dips. Notable menu items include the Three Little Pigs sandwich with pulled pork, ham, and bacon, and the Chicken Cordon GRÜV, made with a breaded sous-vide chicken breast, ham, and Swiss cheese

The fried green tomatoes were crisp on the outside with a tangy, tender center, perfectly balanced by a light cornmeal coating.

The tempura Brussels sprouts were light and crispy with a delicate batter that complemented their natural sweetness. The side sauce is a version of tentsuyu, which is made from dashi, soy sauce and mirin.

The Edge SmashBurger features two juicy patties layered with smoky bacon fig jam, tangy goat cheese, and a drizzle of hot honey that adds a sweet-heat contrast. The spring mix provides a fresh balance, while the crispy pork rinds on the side add a salty crunch to finish the dish - even though I could take or leave those.

The Pickle Fries are crisp and tangy, offering a satisfying crunch with every bite. Their briny flavor pairs well with the cool, creamy house-made ranch for a simple but flavorful appetizer.

The Chipotle Pimento Cheese Fries combine smoky, creamy, and spicy flavors in one dish. The twisted fries are topped with rich chipotle pimento cheese, crispy bacon, and a drizzle of sweet pepper jelly, while fresh jalapeños add a bold kick to each bite.

Grade: A

Plaza Maya II, located at the end of Kanawha City, is the second branch of the popular Plaza Maya restaurant, which is on the other side of town.

Known for its authentic Mexican food, the restaurant serves a wide variety of dishes, with favorites like tamale-stuffed chile relleno and chicken soup, alongside complimentary homemade chips and salsa. The chips were crisp and the salsa fresh with a mild kick.

My main dish was "SEAFOOD CHIMICHANGA - One flour tortilla filled with crab meat and shrimp cooked with vegetables and covered with melted cheese. Served with rice." The seafood chimichanga was satisfying, with tender crab and shrimp tucked into a soft tortilla, balanced by gooey melted cheese and a side of fluffy, spiced rice.

Grade: B
Bulgogi Blini with Pickled Cabbage Slaw (Korean)
Spicy Tuna Bites (Japanese-American)
White Bean and Sausage Soup with Kale Chips (Italian)
Creamy Collard Green Dip Crostini (Southern-American)
Chef Mandy Gum & Students, Carver Career Center
Chef Betty Reed, Embassy Suites
Butternut Squash Bisque
Chef Dennis Harris, Sleepy Hollow Golf Club
Fried Green Tomato Salad
Chef Keith Jackson, Black Sheep Burrito and Brews
Wild Mushroom Lasagna
Chef Evan Wilson, Fazio's
Roasted Stuffed Chicken with Wild Rice and Almonds Glazed with a Moonshine Plum Sauce on a bed of Collard Greens
Chef Todd Jones and Chef Dan Smith, Charleston Coliseum and Convention Center
Antipasto - Caprese Salad
Primo - Spaghetti & Meatballs
Dolce - Tiramisu Reimagined
Chef Morgan Morrison, Rock City Cake Company
Teri Blevins, Lil' Bit of Heaven Cupcakes
Dem 2 Brothers - Smoky apple butter pickle
🏆 Mayor’s Choice – Coco's Kitchen & Cafe
🏆 Judge’s Choice – 1010 Bridge Restaurant & Catering
🏆 People’s Choice – T & M Meats
There were pickle games, music by The Chucktown Allstars and The Charleston Rogues, and pickle art. The festival was organized by Arts Amplified, the group behind City Center Live at Slack Plaza. The celebration was free and open to the public.
"We are savvy in the kitchen, but not on the computer," their Facebook reads.
The grazing table included a cream cheese dip with crackers, cupcakes, grapes, pineapple, party mix, watermelon balls, carrots, cheese, salami, celery and cucumbers - quite an interesting mix. All tasty.

The future of Sergio's is a bit up in the air with the recent sale so I wanted to share my thoughts while I still can.

The Italian restaurant has a sister restaurant already established in Hurricane and is connected to the Guadalajara restaurant family. The one thing that differs here from the sister restaurant is that there's a focus on pizzas, as opposed to steaks.

Sergio's is located in Elk City - with some historical charm and minimal decor. Tall tin ceilings and a combo of booths and tables line the dining room.

Soft, warm breadsticks sprinkled with parm set the tone for the meal. These were gloriously simple.

I had to try their house pepperoni roll, which was a long, flat roll filled with lots of cheese and pepperoni and scored in the center. It was somewhere between a calzone and a classic pepperoni roll—soft, hearty, and satisfying, though it didn’t quite stand out as remarkable.

My main entree was a hearty seafood pasta dish featuring jumbo lobster-stuffed ravioli paired with succulent jumbo sautéed shrimp, all enveloped in their rich, house-made Alfredo sauce. The ravioli are generously filled, providing a substantial bite. The Alfredo sauce delivers a creamy and flavorful coating. Rich, and right up my alley.

Grade: A
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