So, I wanted to learn a bit more about our state's first hard cidery, so I traveled to Lewisburg to meet with the owners of Hawk Knob Cidery and Meadery.

And, I will have a column coming out in Sunday's paper about our history with hard cider and what these folks are up to, so be on the lookout for that.

These folks have opened up the state's first hard cidery - something we're lagging a bit behind on in this state considering hard cider is the fastest growing segment of the alcohol industry. But Josh & Will are blazing that trail, and doing so in the most traditional, local way possible by sourcing local apples and working with local producers.


So, I was fortunate in getting to talk with these guys, learn about their craft and get to sip it with them. Nothing better than that.

Appalachian Classic Hard Cider - The only one not aged in a bourbon barrel. This is green fruit-oriented, pretty crisp and light. Very refreshing. Lots of tart green apple flavors on this one. 

Appalachian Classic Bourbon Barrel Aged Hard Cider - This is the same cider as the previous one; just goes through the most extensive barrel aging procedure. It gets some bold bourbon characteristics and loses a lot of the tart green apple flavor and picks up a lot of the butter notes from the barrel. It's almost like a chardonnay-like butteriness with some dark cherry on the finish.

Wild Fermented Traditional Hard Cider - This is made the traditional way of making cider back in the 1700s. It uses wild fermentation, as well as red wine and champagne yeast. But, they do a barrel fermentation where the wild yeast on the skin of the apple does the work. It's a really round, smooth flavored cider with some butter flavors and bold flavors from the wild yeast. A little dark cherry on the finish with some vanilla and hints o bourbon.

Elderberry Infused Hard Cider - This blends two Appalachian traditions - cider and elderberries. Elderberries are steeped in the cider, which gives it a lot of color, aromatics and some red fruit flavor. The berry flavor is pretty subtle, but is pretty complex.

Cherry Hard Cider - This is the newest addition and the first under the Headwater Series, where they plan to release small-batch ciders. It has a light bourbon and oak flavor, and that tart cherry is present and pretty fruity, tart finish. It's still dry and packs a punch at 12% alcohol.

The ciders are dry enough to pair well with fatty meals to cut through all of that. If you're used to Woodchuck or Angry Orchard, this is totally different. It's dry and not full of additional sweeteners or sulfites. It's natural and delicious.

They will also be coming out with their mead any time now. They have one currently aging for two years -- and hope to have ones that will age even longer in the future -- that is a cyser. Pretty excited to get a taste of that when it's ready!

Have you been? Which cider is your favorite?

Oh, DiCarlo's, dear friend, we meet again.

I've been to each DiCarlo's location in West Virginia - whether they are independent, franchised or family-run. This Weirton one slipped through the cracks because it is called "Mario DiCarlo's."

Mario DiCarlo's Pizza serves delicious, top-quality pizza to the Weirton, WV area. As a family-owned and -operated restaurant established by Mario DiCarlo in 1952, we strive to give you a pizza experience you will never forget.

Located on Three Springs Drive, Mario DiCarlo's tends to operate in the same fashion as the other DiCarlo's locations: minimal options, straightforward prices. Their menu consists of white pizza, drinks, and toppings that you can put on your square pizza. And, you can easily find out how much each slice costs based on how many toppings you want right on the chart to the right of the menu. They do seem to sell fresh bread, though, which is new.

So, I ordered just two pieces, and a few minutes later, I approached the counter, handed over my $2 and received my folded-over box rubberbanded with edible gold inside.

And if you're not familiar with my other DiCarlo's posts, let me bring you up to speed. DiCarlo's is an old-school pizza joint found up and down the Ohio Valley. I looked forward to the once a month or every other month when we had the money to splurge on this treat growing up. The surly, business-forward attitude is comforting to me - pizza is serious business, y'all.

Mario DiCarlo's fits the bill. The pizza has some minute differences from some of the other locations that maybe only a DiCarlo's connoisseur (ahem, me) would notice. It's a nice crisp crust that requires a bite with a slightly tangy sweet sauce that is baked hot ... and then fresh, thin shreds of mozzarella-provolone are placed atop so that it delicately melts overtop. Overall, it is a very solid square of pizza - one of the best in the city, easily.



I think the sauce is a little more mild, and the cheese is a bit more stringy than the other locations. But, just as good? Absolutely. This pizza is the stuff that dreams - my dreams - are made of, and I put it up against any other kind of pizza. Unless, of course, it's the Wellsburg DiCarlo's.

Grade: A

Lewisburg has a little bit of everything - including one elegant French restaurant.

So, I first heard of The French Goat from their social media presence and have been waiting to check them out for quite some time. When that time presented itself, I quickly made reservations online.

The French Goat is actually in the former Stella's location, and there is street parking, as well as a lot naerby. There is white fencing and fountains with bright blue umbrellas and all of the green shrubbery. For a moment, I thought I was transported to the French countryside.

And as I walked inside, I saw the white linens, long-stemmed water glasses and simple charm of this French restaurant in the heart of Appalachia. They already had a table set for one near the window, and the owner recognized my name and recalled my social presence. Bonus points!

After a warm welcome, I was seated and looked over the menu as my server rattled off the evening's specials. A hunk of baguette and a side of butter with the black sea salt was presented as a first bite. Simple but oh-so-delicious with that smooth, rich butter.

First, I ordered the "Hushpuppies de Brie" on the recommendation of the server, which come with celeriac, brie, arugula, aleppo pepper and maple syrup aioli. Maybe not super French, but definitely an interesting fusion.

They were fairly mild-flavored with the sauce heavier on the sweet side. The cheese gets more baked into the bread, so don't expect stringy pieces. But, a good, delicate flavor - even for a fried ball of dough.


For my entree, I went with the boeuf bourguignon, which had roasted fall root vegetables, crimini mushrooms, potato puree and sauce bordelaise. I've never had this dish before, though it is a classic. The beef melted in my mouth, those roasted veggies were bursting with flavor, and that potato puree was so light and fluffy, it was unreal. This is quite the solid dish. Tons of flavor, texture and balance.

It's a nice restaurant right in Lewisburg that brings something a little different to our culinary offerings in the state. If you want a lovely experience, some delicious food and a little change from the ordinary, definitely make this a destination.

Grade: A

I have a hard time choosing between the coolest small towns in West Virginia. There's Davis/Thomas, Fayetteville, Shepherdstown, Elkins and Lewisburg. I really love each of them, so I was super happy to get the chance to head to one - Lewisburg - recently for some cider scouting.


Before cider, I stopped at Hill and Holler first for some lunch. Hill and Holler brings two loves together: pizza and bikes. Add in some live music, and you have a haven for every Appalachian hipster. Read: Me.

Located on North Jefferson Street, it's right along the main drag in Lewisburg and is housed in this log cabin-esque building.


Inside, it's beautiful. Large windows allow in tons of light; there are a few loungey areas and TVs. Lots of wood accents and exposed beans and duct work. I'm a fan; it's quite lovely.

This bike repair/rental shop-turned-restaurant features local ingredients on their "Neapolitan" pizzas. The dough proofs for three days before cooking in the wood-fired oven, which reaches up to 850 degrees and cooks the pizza within two minutes.

I walked in and up to the counter to look over the menu. It wasn't busy, so I took a minute to figure out which pizza looked best. Once I saw The Forager, I couldn't get past it: pancetta, roasted garlic, wild mushrooms and fresh herbs. Mmm.

This was very good. Very savory, very umami. I almost wish there was just a touch of something sweet to balance it out - maybe a balsamic or cranberry or something. But, it had a nice browned crust, bubbly cheese and delicious mushrooms and crunchy pancetta. What a perfect combo.

Such a cool place to grab a drink, grab a pie and rent a bike for a ride. Will definitely be back.

Grade: A

This bakery, located in downtown Weirton, has been a staple in the town for a long time:

Around 1912, Gus Monezis, and his brother, George, immigrated from Greece to America. Gus came to Weirton, WV, and began working at Weirton Steel Company. George moved to McKeesport, PA, and became employed as a baker and cake decorator at the William Penn Hotel. He later opened his own bakery, the Minerva Pastry Shop.

Gus had three sons and one daughter in Greece. After he got settled, he brought the entire family to Weirton. Two of the sons, Nick and George, were taught the bakery business by great uncle George.

Uncle George started Royal Pastry on Main Street in south Weirton. In the 1935, Nick took over the business and young George went into the Army. In 1960, Nick's son, Gus (named for his grandfather), and his daughter, Helen, and her husband, Nick, took over the operations. Helen and her husband eventually moved to Illinois in 1969, and Gus became the sole proprietor of the bakery. Gus then introduced his own wife, Aggie, and daughters to the business.

Gus's Goodies may have seen a few name changes throughout the years, but it's still the same family business that started so many years ago; and it's still located on Main Street in south Weirton.

What happened to the other Monezis bakers? Great uncle George had a son, George Jr., and he had a son, Mark. They, along with George's wife, Irene, and daughter, Cathy, still operate the bakery in McKeesport, PA.

"My cousin, George Jr., has been my mentor over the years," says Gus, "and I owe a lot to him for all he has taught me."

The bakery sells decorated cakes, foam cakes and wedding cakes, as well as donuts, cookies and pies.

On this day, there were tons of goodies in the case. I wavered between sugar cookies topped with pumpkin icing and these delicious looking cupcakes.


The cakes they had for display were just on a different level, though I, unfortunately, couldn't justify buying a whole cake. Though I did try to talk myself into it.

Instead, I ended up getting a pumpkin sugar cookie and a homemade buckeye. I also ended up with Kaitlynn's white chocolate chip macadamia nut cookie (which happens to be my favorite) because she forgot it in my car. Muahahah.

So, wow.

The pumpkin cookie was good! Sugar cookie with sprinkles, so this can't be bad, right?

The buckeye was made with a sort of chunkier peanut butter - which I actually liked. Milk chocolate + peanut butter is an unbeatable combo.

And, finally, that cookie! I mean, of course it's good too! Chewy, sweet, a nice golden brown. Just delish.

And, I think it's probably tough to grade this place poorly, because it's all desserts. And, I clearly can't say no to desserts. But, I like its history in the community and the memories I have with this place. I think the products they create are also very good. They're beautiful, tasty and locally owned. It doesn't get much better than that.

Grade: A