ISH Kitchen is the restaurant inside The Billy Motel & Bar in Davis, West Virginia. The “ISH” reflects its globally inspired, “-ish” approach to cuisine: small plates drawing influence from many different world traditions (Indian-ish, Asian-ish, etc.) The Billy Motel has a retro, mid‑century-meets-roadside aesthetic, with a very “Hillbilly Fabulous” design sensibility. The lounge and dining area feel intentionally eclectic — cozy, chic, with funky furniture and a warm, welcoming feel. We tried a few different items, beginning with: Naan (India): Garlic butter–served, simple and tasty. Pão de Queijo (Brazil): Gluten-free cheese puffs with a creamy herb sauce. Papas Bravas (Spain): Roasted potatoes with spicy bravas sauce + garlic‑lemon sour cream (“Sour Joy Sauce”). Creme Brulee (France): Light egg custard with orange zest and a crunchy broiled sugar topping.

Everything was a little unique, a little fun and a lot tasty.

Grade: A

"New Heritage Distilling, LLC focuses on making delicious apple brandy! Distilled from cider provided by our friends at Winchester Ciderworks, we just love the flavor the apples yield once they are distilled and oak treated. We couldn't be happier to be making brandy in Canaan Valley and the beautiful mountains of Tucker County. Following the renovation of an old 1970's gas and service station, the site not only lends itself, but is perfect for distillation. We are in the heart of Davis, WV and sit right on the Blackwater River with gorgeous views."



I was literally driving around the corner in Davis West Virginia when I saw a small sign that said distillery. I followed the sign around back to see New Heritage Distilling. It is like a garage space, but fairly open for its moderate space with samples, merch, and more to check out.



This new-ish distillery is producing apple brandies in a variety of styles and flavors like: VicBob’s Apple Jack, VicBob’s Oaked Apple Brandy, VicBob’s Maple Syrup flavored Brandy. and Maple Syrup Moonshine.



"Our Brandies - We start with fermented cider we get from our friends at Winchester Ciderworks in Winchester, VA, which is about 6.5% ABV. We distill the mash in our 135-gallon column still to get our base, which is our clear Apple Jack. Then, we add that clear brandy with charred white oak spirals into ultrasonic machines, which break down the cellular structure of the wood and infuse that color and flavor in about 3 weeks, to make our Oaked Apple Jack. We take that oaked apple jack, and add a touch of local WV maple syrup to smooth off the burn on the back. The subtle maple flavor is more of an aftertaste in our Maple Syrup Flavored Apple Brandy. Each batch is proofed to 80 proof using limestone spring water we get from our friends at Still Hollow Distillery in Job, WV.

Our Maple Syrup Moonshine - Unlike anything you've tasted before! We ferment local WV maple syrup with yeast, which takes about 2 weeks. Then distill the maple syrup mash, oak that moonshine using the ultrasonic system, and proof it to 80 with the limestone spring water."



VicBob's Apple Jack Brandy - clean & clear apple flavor

VicBob's Oaked Apple Jack Brandy - smooth & oaky with a nice burn clean

VicBob's Maple Syrup Flavored Apple Brandy - not too sweet, easy on the burn

VicBob's Maple Syrup Moonshine - made with Preston County maple syrup



I loved every single one of these. They all deserve a spot on my bar cart. Which ones of you tried?

My friend Brittany and I traveled to the Davis/Thomas area in the fall to get some prime leaf peeping in.

And while there, we had a meal at Canaan Valley Resort State Park - the Hickory Dining Room.

The lunch menu featured salads and some entrees. On this day, I went for the chicken tenders and sides of ranch, bbq and honey mustard.

What can I say? I love variety.



And that wasn't all. To finish off lunch, I also dug into a bourbon pecan pie. Mmmm.

Have you been?

The former Blackwater Brewing Company space is now the 912 Brew Pub.

They weren't making beer yet when I visited, but I'll have to go back when they do.

Instead, they are serving a full lunch and dinner menu with items like steaks, sandwiches and shrimp.

I started with a salad, which was served with a unique orange-y dressing.

For my main meal, I went with the Zesty Crab Cake Dinner, which was two 4 oz. broiled crab cakes.

Plus a nice side of veggies. Tasty! What's your favorite thing here?

White Grass is a cross-country skiing area, which is also known for its homestyle cafe.

I made the trip here recently not to ski - but to get a tasty lunch.

Cross-country skiing and snowshoeing are fun, healthy, and inexpensive ways to spend your free time during the winter months. Since ’79, we have taken pride in our wholesome natural foods cafe, unique and laid-back atmosphere, curvy exciting trails, and backcountry ski specialty shop. Our day lodge provides backdoor access to some of West Virginia’s most treasured high country.

Whenever strong northwesterly winds dip down from Canada and cross the Great Lakes, we whiten up with 160 annual inches of powdery fluff. Originally built as the Weiss Knob Ski Area in 1959, White Grass now boasts over 60 km of maintained trails ranging from 3,220 below the lodge to 4,463 feet at Tucker County’s high point atop Weiss Knob. That’s over 1,200 vertical feet to cross country up and over!

So I ordered a grilled cheese, their house-made chili and a chocolate milk.

I don't think there's a more comforting dish on a cold day.

Have you been?

The Sawmill Restaurant is one I've passed in Davis for many years.



This homey restaurant also has rooms and cottages to rent overnight.

Once I made my way through the front door, and up the stairs, I knew I was in the right place when I smelled the bacon sizzling.

The menu has many classic breakfast dishes, but the bowl caught my eye.

It is a bed of home fries, eggs, gravy, cheese and biscuit. For someone indecisive, this pretty much gave me everything. So it was perfect.

What's your favorite dish here?

There's just something fun about an old-school, classic steakhouse.

Muttley's in Davis is just that.



The menu highlights those steaks and even does a special on Thursdays.

This is one of those places where folks come on every special occasion, as it was clear the folks knew the customers well. That was sweet.



I started with some of the fresh bread.

And a small house salad with this delicious garlicky dressing.

Then, the black peppercorn filet. This is two 4 oz. tenderloins over a light blue cheese and Worcestershire mix.




And, when blackberry cobbler is on the menu, it's tough to pass up!




A la mode is the only way!




What's your favorite dish?