A few months ago, the South Charleston Dairy Bar reopened. I was so excited to check this place out for the first time because I have passed that building for years, and the nostalgic design reminded me of my childhood. It features a classic menu of hotdogs, hamburgers and ice cream. Plus, they do have other items like corndogs, chicken tenders, onion rings, fried mushrooms, cheese sticks, etc. They also have combo meals which you can pair with fries and daily specials, as well. A homemade dessert was even available at the counter. We called in an order, and my friend Mariah went to pick it up. She ordered a cheeseburger and fries, which she was happy with. I opted for a hotdog combo meal, which came with a side of fries and fountain drink. The hotdog was fine. The wiener didn't really fill out the bun. So, proportions were all off. I tasted more bun and slaw than anything else. The fries were fairly thick wedges, so they weren't super crispy. They tend to get pretty soft, pretty fast. That's not bad for folks who like a very potato-y fry, but I like mine on the crispy side. Overall, it's a pretty simple and standard meal in a nostalgic setting. Grade: C

The Schoolhouse Hotel is White Sulphur Springs' first full-service boutique hotel. This exciting project transformed the former historic White Sulphur Springs schoolhouse into a hub for the community and visitors alike. Featuring 30 uniquely appointed guest rooms, an upscale restaurant/grill, a rooftop bar, and a flexible ballroom space perfect for weddings, conferences and so much more. The Schoolhouse Hotel showcases the best in West Virginia hospitality and lodging in a completely inclusive atmosphere, according to the website.



The Varsity Club, The Schoolhouse Hotel's flagship restaurant, features upscale southern classics such as shrimp and grits. This venue can seat over eighty people and features a full bar, serving creative cocktails, an exciting wine list, local brews, and more. Tufted leather banquettes and lively plaid fabrics create a timeless environment where guests can enjoy everything from grilled steaks to house-made salads and she-crab soup.



My friend Kayla and I stopped by this unique hotel for brunch. We really enjoyed all of the little details they kept from the original school building. It is very refined, but still a little fun, which I appreciate.



I ordered the French toast, made with cinnamon bread, fresh berries, maple syrup, and a choice of breakfast meat, which for me was sausage links. This was a solid version of French toast: There was some nice color on the on the bread, making it flavorful. The berries and syrup and powdered sugar were all nice. I would like more butter, but that's just my personal preference. All in all, a pretty tasty brunch.



Grade: A

"A taste of community right here in Shepherdstown based on the flavors and heritage of Appalachia," reads Alma Bea's Facebook page.



The space is large with plenty of gravel parking. It is decorated with colorful chicken graphics and serves food on cast iron-inspired dishes. I had been to this location previously when it was another restaurant. In this rendition, I think hip take on country decor is neat.



The menu follows the same lead: Appalachian base dishes with a bit of flair. Handpies, potlikker greens, heirloom grits and pepperoni rolls are just a sampling of that.



The bottom of the menu reads: Appalachian Mountain cuisine is the story of the adventurous folks who came to this region to create lives for their families, bringing with the many food traditions from their families and homelands. It's a story that we in the kitchen hope to celebrate, recreate and reimagine. We hope our efforts will nourish your soul and bring you joy.



I ordered a goat cheese and caramelized onion tart and mac & cheese. I know on this particular day I was having severe back pain. But even through that, I was in heaven over this tart. The caramelized onions were so sweet and married perfectly with that funky goat cheese. The salad had fresh summer berries, and the mac & cheese was creamy. I'd love to go back and check out more options.



Grade: A

Good Times Mixes is a local Nitro business that offers dip mixes, smoked salts, wine slushie mixes and, to my surprise, coffee. Coffee is unique in that it requires a process to roast beans locally. So, when I saw this brand out in the wild, I decided to pick it up.

They have recently rebranded to Hatfield & McCoy Moonshine "Devils Cut" Coffee. There is the Gold Standard Bourbon-Infused Coffee, the Devil's Pride Single Cut Coffee and the Devil's Double Barrel Smoked Coffee.

Have you tried it?

The Vault Downtown is a beautiful restaurant located in the historic district of Bluefield in the former Commercial Bank, which was built in 1895. Inside, there are white linens draped over every table and large arched windows let golden sunlight pour in. There is an air of sophistication that I was not expecting. I began with some bread and warmed butter before ordering the Jumbo Shrimp Cocktail - Jumbo Shrimp, Horseradish Cocktail Sauce and Lemon. These shrimp were plump, but fairly pricey. I liked the slight kick in the cocktail sauce, but I like mine even heavier on the horseradish. For my entrée I ordered Rigatoni with Sweet Sausage Sauce - Ground Sweet Fennel Sausage, Garlic, and Sundried Tomatoes in a Fresh Basil Parmesan Pink Sauce. Topped with Ricotta Cheese. I loved the fresh spin on this that brought out the sweetness and made the sauce less acidic. Overall, my meal was excellent. I had great service. And it was a refreshing restaurant experience in the area. Grade: A

Hill & Hollow is the latest concept from longtime Morgantown restaurateurs Marion & Allegria Ohlinger, who owned and operated a brick-and-mortar restaurant by the same name, as well as the beloved Richwood Grill.



These folks are dedicated to local and seasonal food. They bring creative, unique takes on heritage-based food. I appreciate that they are willing to add some weird things to their menu so you can try something new.



You can catch them at events across the state, and on this particular day, I did a hickory-smoked BBQ shank and side of local pickled eggs. The former was more traditional, but bold with flavor, while the latter is not something you see every day, but interesting.



Grade: A

I think I'm at the peak of my pizza fandom. Detroit-style, New York-style, artisan, make-your-own, etc. Fuel Counter allows me to combine a few of those options.



I visited the express location in Hurricane that recently shuttered and created my own pizza with fresh mozzarella, ricotta, arugula, beets, pears, prosciutto and a balsamic glaze. I'm no chef, but man did I put together a tasty pie.



I loved the different components and how they played together. The sweet balanced the salty. The tang balanced the savory. I may have went a touch overboard with too many toppings - making for a pretty hefty slice. But worth it.



Grade: A

Happy Garden Chinese Buffet in Glen Dale is a standard small-town Chinese-American restaurant.



I picked up several Styrofoam to-go boxes from the main counter and filled them with food from the buffet: General Tso's chicken, seafood delight, crab rangoons, etc. Those are my core go-tos: a little sweet, a little savory, a little creamy, a little crunchy.



After weighing each box, the cashier rang me up. I think this is the best way to go because you can enjoy the variety of a buffet in the comfort of your own home. Plus, you can have leftovers. With a buffet, though, comes my oft-recited complaints - a bit dried out, a bit chewy. But par for the course.



Grade: B

Red Bird Cafe is an ice cream shop in southern West Virginia that is part of a new development called the Appalachian Outpost.



This new development features of variety of shops and a restaurant in addition to the ice cream store. But I bee-lined straight to the Red Bird Cafe. The black and red themed shop features hand-dipped ice cream, coffee and assorted pastries.



I ordered a butter pecan milkshake. It was decent. The sweet cream with a touch of saltiness is always always one of my favorite flavors. Texture was a bit odd as a milkshake though - maybe it would have been better if it was less blended so the nuts seemed more intentional rather than odd, tiny gravel-y bits.



Grade: B

I have sung the praises of Lefty's Place for quite some time. When the pizza restaurant first opened in Morgantown, I was hesitant to try what I thought might be another gimmicky, average, college-town pizza joint.

But after the first bite, I was sold. Imagine my delight when I found out that Lefty's was coming to Charleston. They have partnered with Short Story, which also started in the north and migrated the Charleston, to provide the food for the brewery.



Lefty's Place specializes in Detroit-style pizza. Detroit-style pizza is a rectangular pizza with a thick, airy crust that's crispy on the bottom due to being baked in a well-oiled pan. The cheese is spread to the edges, creating a caramelized crust, and the sauce is typically ladled on top in thick stripes.



It is a hearty and delicious pizza. It almost eats more like cheesy bread with sauce. Crispy, caramelized and quality ingredients. I like topping mine with ricotta and mushrooms, and then having a side of sauce to dip in on the side. I also like ordering the Betty White, which has spinach, ricotta, garlic, and olive oil. I do the same technique with a sauce on the side. It is absolute perfection.



I also tried the pepperoni balls here, which are also quite tasty. But, considering how much food we had, I didn't have much room for these. It is a good take on a pepperoni roll, but it's hard to beat that pizza.



Grade: A

This is the first time I can say that I've ever seen a Sam's Hot Dogs share a space with Pita Pit. Each is elusive on its own, but putting them both together results in a real rarity. The combo can be found in Hurricane and even has a drive-through. You can order both the pitas and the hot dogs at the same spot. I opted for the standard West Virginia dog: mild chili, slaw, mustard and onion. I think I am one of the few people to go with a hotdog instead of a pita, because it was clear I threw a bit of a wrench in their process. The proportions were a bit off, making it a bit sloppier than I would prefer, but I still enjoyed it. A bit more restraint on the chili and slaw would be ideal. Grade: B