Vito's Pizza is a crowd favorite in Clarksburg.

They have both Sicilian and New York style! 

Chowder in Seattle? It's not just for New England, apparently.

Pike Place Chowder had a line wrapping around the market, so I decided to follow my nose and try some for myself. It's not surprising that in a city so wet and sometimes dreary that chowder is a perfect comfort food.

In 2003, Founder and Owner Larry Mellum opened his first chowder house in Pike Place Market, located in a small, charming hole-in-the-wall that angled off the cobblestone alley. He perfected small batches of fresh, briny comfort food that his customers couldn’t resist. With big wins at the Great Chowder Cook-Off in Rhode Island, for the Traditional Clam Chowder and Seafood Bisque, Larry decided to create a variety of the best chowders he could dream up. Smoked Salmon, because he loves Lox & Bagels. Seared Scallop because…why not? Crab & Oyster, with Chorizo. And, with the amazing produce at Pike Place Market, his ingredients always include the freshest vegetables, spices, and herbs – no compromises, ever. 

When I got up to the counter, I saw they offer a chowder sampler. Perfect. I got bowls of smoked salmon chowder, seafood bisque, New England clam chowder and crab & Oyster chowder. I really liked a few of these - ones that were more tomato based, rather than just cream. My favorite was the seafood bisque. Mmm mmm. The sampler isn't cheap, but it's a nice way to get an idea of what you like. Plus, some bread to soak it all up!

Grade: B

Finally had a chance to try a farm to table dinner at Fish Hawk Acres:

A New Appalachian Clam Bake at the Farm Thursday, July 13, 2017 6:00 PM

To Start a Great Evening:
Rappahannock River Oysters meet Rock Cave: Oysters Roasted with Bacon, Spinach, Onion & Hollandaise Sauce

MENU
A Big Green Salad with Pati’s Heirloom Tomatoes and Cucumbers Dressed with a Roasted Garlic Vinaigrette
Maine Lobster with Butter and Lemon
Aunt Carolyn’s Grilled Chicken
Corn on the Cob Marinated with Butter, Pecorino Cheese, Fresh Parsley, Lemon and a Touch of Chili
Herb Roasted Fingerling Potatoes from Lupe’s Field
Romney Peach Cobbler With Vanilla Bean Ice Cream

Seattle, the birthplace of the hipster, is known for its teriyaki.

FOR NEW TRANSPLANTS, THE SIMPLE DISH DOESN'T FIT THE NARRATIVE OF THE SHINY, NEW CITY (THRILLIST).

It's a bit ironic that something as simple and Americanized as teriyaki was so prominent in a city now known for its super hip, urban eats. And, the hipster attitude in Seattle has crowded out lowbrow places such as teriyaki joints - but nonetheless, it's still part of Seattle's fabric.

Sweet and sticky with sauce, all Seattle-style teriyaki stems from the basic formula Toshihiro Kasahara developed when he opened his first shop, Toshi’s Teriyaki, in 1976. The meat, traditionally chicken thighs slippery and brown from marinade, gets slapped on a hot grill. The high heat caramelizes the sugars, crisping the meat and leaving it with a crunch of barely burnt soy on the outside. Sliced into bite-size pieces, it’s served fanned out across a molded mound of white-as-snow rice, the sauce seeping down between the grains. The salad, like the meat, is sweet and crunchy, the iceberg lettuce and slivers of carrot and cabbage reminiscent of coleslaw, with only the rice vinaigrette separating it from old-school American picnic fare.

Nonetheless, I did a quick search to find a decent remaining teriyaki shop - they're like fast food in Seattle - and Kyoto Teriyaki was the closest. I ordered my chicken teriyaki, plus an egg roll. It comes with white rice and slaw salad. There was a giant bottle of teriyaki at the table that I slathered on, and I thought it was great! It's not a complex meal, but the chicken was moist, slightly crisp on the outside, and the teriyaki was sweet. If teriyaki joints were as plentiful here as they are in Seattle, I'd be in trouble.

Grade: A