During MOV Restaurant Week - Mid-Ohio Valley Restaurant Week - I wanted to make sure I knocked at least one restaurant off my list here.
This restaurant week encompasses restaurants from Ohio to Parkersburg down to Ripley. I wanted to find a West Virginia restaurant, of course, and the only one on the list that I hadn't tried yet was Bogey's BBQ & Grille.
Located on a golf course, this restaurant focuses on BBQ and other homestyle favorites. But for restaurant week, they showed off a few other options.
Appetizers were either fried green tomatoes or pepperoni rolls - of course I went with the latter. They were rolled up like an eggroll and very crisp on the outside with grill marks. They had a ton of oozing cheese, which I love, and a side of marinara.
For my entree, I went with the prime rib. It was served as one thick piece in its own au jus. It was pretty fatty, but when I got bites of meat, it was great.
The two sides I chose were macaroni & cheese and potato salad. Both decent.
And for dessert, I went with fried cheesecake - which was wrapped up and crispy just like the pepperoni rolls. Topped with caramel and whipped cream, you can't really go wrong with this dessert. Creamy cheesecake in a fried exterior. And sweet on sweet on sweet.
Grade: B
There's a brand new winery right in Morgantown called Findley Martin, which is named after the owners' two favorite lake vacations growing up.
"Looking out at her Concord grape vine, Amy asked Murray, "How hard could it be to make wine?" After recalling the hilarity of Lucille Ball and her friend, Ethel stomping grapes, Amy and Murray set-out to learn how to turn fruit into wine. As it turns out, winemaking isn't so easy. We did a lot of research, met some incredibly helpful winemakers, and fermented numerous batches of wine in our kitchens before "going pro."
Proudly made in West Virginia, the business name Findley Martin was inspired by our favorite places...Findley Lake, New York and Lake Martin, Alabama. We hope our award-winning wines remind you of spending good times with friends by your favorite body of water!"
Sam and I stopped here and had a great conversation with the owners while sampling each of the wines: cabernet sauvignon, pinot noir, sauvignon blanc and muscat canelli. They were each tasty and well-balanced.
One of the cool things about this winery is how collaborative they are with other businesses, including Presque Isle Candy Co., which I had to try - butter pecan brittle and pretzel brittle.
Have you been here yet? Which is your favorite wine?
Let me know in the comments!
The owners of Bridge Road Bistro in Charleston have begun a new venture in Huntington: Sunset Grill. The restaurant sources a lot of its ingredients locally. And, they also serve as a live music venue.
Dawn and I made our way here to try it out, and it just so happened to be on Valentine's Day. Don't worry, we split the check.
We started with some bread, which looked pretty good. I think it would be even better warm.
For my main dish, I went with the Bay Scallops, with roasted garlic butter, lemon parsley and red onion, heirloom carrots and I subbed in creamy parmesan polenta (which sounded more exciting to me than almond rice pilaf).
These were little guys, but they were tasty. There was a nice crisp and bits of crunchy garlic so it had some nice texture variation to go with the soft scallops. The polenta was tasty too. All in all, a good meal.
Grade: B
I was finally able to dig some of my own ramps!
This is something I've wanted to do for years, but folks tend to guard their ramp patches. Luckily, a friend shared hers with me. So I dug just a few, cleaned them up and added them to some of my meals. They're great for anything that may call for scallions or garlic.
Like a green bean and sweet pepper stir fry.
And a creamy, cheesy corn dip with bacon.
And a lemon gnocchi with basil, radishes, artichokes and goat cheese.
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