Just a few more drive-ins to get through in West Virginia. And, a few of them are located right in the Huntington area. I've already been to Frostop (and tried hotdogs from the other drive-ins during the hotdog festival), but I hadn't been to many of the actual drive-in locations.

Midway (West) Drive-In is located at 445 6th Avenue West. When we arrived around lunchtime, it was packed. Like, I wasn't totally sure where to park. As I was hesitating, someone pulled out, and I nabbed their spot up front.

I hadn't had time to do appropriate research to find out what I wanted, and it seems that most folks who frequent drive-ins have a "regular" order, because the carhops don't bring menus. This is also the first drive-in I've been to where it was just all guys working as the carhops. So, I asked for a menu and quickly texted my good friend Chris to get his opinion on a few options he said would be good. Ultimately, I went with the smoked pork bbq sandwich. My cousin, Chelsey, went with the cheese fries.

The verdict: Pork bbq sandwich is good. It COULD have been a bit more tender, but the flavor was great. The french fries - the large crinkle cuts aren't my favorite. A bit too dense and could use an extra minute or so cooking to get crisp. But, overall, a nice lunch at a small pricetag.


Grade: A

River and Rail Bakery in Huntington scored a spot on the 101 Most Unique Places to Dine in WV list this year. Which means it became a priority.

The bakery is located in Heritage Station, which also houses other great places like Butter It Up, Bottle & Wedge, and Summit Beer Station. It is known for its handcrafted artisan breads, fresh pastries and direct-trade organic coffee.

We stopped in just briefly for a sweet snack. There were a number of cookies and scones, as well as fresh bread. But one of my favorites was available: brownies! I ordered one and had a seat at one of the couple of tables available. It wasn't overly sweet, and there were bits of semisweet chocolate chips inside - not my favorite. But, it wasn't bad. I imagine this would go well with a scoop of vanilla ice cream. And maybe some caramel to sweeten things up a bit. Have I mentioned I have a sweet tooth? :)



Grade: B

Chef Damian Heath first popped up on my radar when I began looking into the James Beard Foundation awards. He has been nominated for years now, and he's the only one from West Virginia in recent memory to do so. So each year I saw his name and his restaurant, Lot 12 Public House, come up, I rooted for him. And while he hasn't made it past the semifinalist round (yet!), he's definitely made an impression on the culinary scene in the Eastern Panhandle.

I made a trip out here to talk with Chef Heath and his wife, Betsy, for a story for Taste WV Magazine. The restaurant is in a historic building, which is where its name comes from. I was super fortunate to try many of their menu items. Which, really, were all amazing.

The crisp roasted duck is a house specialty with rosemary potato cake, pear chutney and bourbon pan juices. Because of the way it's cooked, there's no real layer of fat. It's perfectly moist duck with a crispy skin outside. Just incredible.

Another great dish was the shrimp and grits with tasso, andouille sausage and bell peppers in a cream sauce with creamy garlic cheese grits. Amazing. Plump shrimp, a delicious creamy sauce, huge chunks of tasso and sausage. Plus a nice little piece of toasted bread to soak up all the extra sauce.

A few more that I didn't get to taste, included toasted gnocchi with roasted garlic, sauteed mushrooms and parmigiana reggiano; a quail and waffle dish and a cheese appetizer.










The food at this restaurant is some of the best I've had in West Virginia. It rivals Cafe Cimino as one of my all-time favorite restaurants here, I think. Go in, enjoy a bit of luxury and taste some of the best food in this state.




Grade: A

Berkeley Springs Brewing Company is a newcomer to the craft beer scene in West Virginia. The bathwater brewpub, as it's affectionately called, was created by Karl and Denise Wagenbrenner out of what started as just a home brewing shop + classes. It still has the Mountain Man Brew Supply products on one part of the brewpub.

I went out here to talk with the owners to learn a little more about what they do for a future issue of Taste West Virginia Magazine. So, I won't get into too much here, but I do want to touch on the super delicious beer and food I had.

I was able to try a full flight of beers, which included their caCapon Kolsh, American Amber and Berkeley Brown. Plus there was an apple butter beer, and oh my gosh. He was also working on a pawpaw beer, which resulted in me taking home a fresh pawpaw.


I also ordered from their menu their specialty "tater waffle," which is just what it sounds like - a bunch of tater tots placed in a waffle iron so the entire outside gets perfectly crispy. Their weekly special tater waffle was a "south of the border" edition with chili, sour cream, tomatoes, cheese and onions.

This is so good! It's so simple, but it's awesome to have this super crispy tater waffle. Perfect pairing for the beer, too.

Stop through, get a tasty beer and a quick tater waffle to fill you up.

Grade: A

While passing through Charles Town, I stopped for a lunch. Dish, a new American bistro, features salads, burgers, chicken sandwiches, flatbreads, and more on its menu. Its dinner menu also seems pretty fabulous.

I was seated at a small table; the interior of this restaurant is a bit upscale with a kinda artsy touch. I ordered the "Mountain State Brewing Company Beer-Battered Fish + Chips," which came with traditional tartar sauce and malt vinegar.

The fish, while it had a good flavor, was cooked a bit too long. The breading completely separated from the fish, which nearly disintegrated when I stuck my fork in it. Fortunately, the breading was tasty, and the fish was good, too. Just a minute or two less, and it'd be nearly perfect.





Grade: B