Tudor's Biscuit World is one of the few places during the pandemic that I can reliably count on to be open. And, I may have Tudor'ed myself out a bit by trying all of them in the local area. But now that I've taken a break, I'm back to get my biscuit fix.

The Lavalette Tudor's had a bit of a situation a few months back where an employee was shot and killed. So I wasn't in a huge rush to get to this location ... but here we are.

Now that I'm making my way through the last handful of biscuits, I ordered the strip bacon biscuit. It's pretty basic and kinda boring. We at least need cheese, right? This one was just OK.

Grade: B

I've mentioned before that my favorite thing to receive in the mail is my JQ Dickinson Appalachian Mercantile Box. And, I love to give you all a sneak peek at some of the goodies I receive. Is anyone else loving these as much as I am?!

There is something fun and quirky about a restaurant that focuses on carnival fare. Those sickeningly sweet treats are only available at these special events, and when all these events have been canceled due to the pandemic, this restaurant can be that outlet to still dig into sinful sweets.



Carnival Eats, a new restaurant in South Charleston, is serving up corndogs, cotton candy, funnel cake, and a bevy of other deep-fried snacks. Since they opened, they've been slammed - hourlong waits, not-so-positive reviews and service issues have plagued the restaurant.



But, Dawn and I were interested in giving it a go. We got lucky and went right as they opened on a Saturday so we were the only ones in there. The interior is small, but vibrant with murals on the walls and a very extensive menu hanging above the counter. Like, very extensive.



The deep-fried desserts make sense to me ... but then there's bubble tea... and there are salads ... and there is hummus. I like variety as much as anyone, but I know this can wreak havoc in the kitchen and lead to long wait times, which is one of the biggest complaints I've heard.



Nonetheless, I put in an order for a few different things. Let's start with the pepperoni grilled cheese. I love an elevated comfort food - so take a grilled cheese, add mozzarella, pepperoni and sauce, and it's like those pizza sandwiches I made growing up. Nothing I couldn't make at home - but I still love it.



Next up was a side of pretzels. Dawn loves a pretzel, and I don't mind them. I liked these little bite-sized guys. They didn't have a nacho cheese, which surprised me. Instead, they shared a white cheese - which would've been good, but it was just like a melted cheese so it hardened up and became plastic pretty quickly.



Then, I ordered a s'more churro. According to the photo on their website, I thought I would get a s'more with churros for the graham cracker. Instead, it was a platter of small, tough churros with some mini marshmallows and chocolate sauce. Not exactly what I was expecting and not a huge fan.



Dawn tried a corn dog, which she was very excited about but did not totally love.



Finally, we split a cotton candy burrito. These are one of those Instagram food trends right now, so I was excited to check it out. The execution, however, needs work. Instead of being this bright, colorful beauty, it kind of all meshed together, melted and just turned into a giant blob of sugar. Not that that's necessarily a bad thing - it tasted like, well, sugar - but it wasn't that beautiful sight I wanted to see.



Overall, I think the concept is fun for a once-in-awhile treat, but an extensive menu has led to some service weakness and food quality issues.



Time will tell! Have you been? Let me know your thoughts in the comments below!



Grade: C

1010 Bridge is a brand new restaurant in Charleston that is making headlines and pleasing palates in just the few short days its been open.



This local restaurant takes the place of the beloved South Hills Market & Cafe, which shuttered earlier this year after then-Chef and owner Rich Arbaugh headed south to explore other opportunities.



1010 Bridge opened under the leadership of longtime Bridge Road Bistro servers Aaron and Marie Clark, along with Chef Paul Smith.



The space is beautiful. Subway tile. Wooden accents. Tons of green plants. And hints of their signature beet icon.



Servers were all wearing masks, and my temperature - as well as my dining partners Alex and Emily - was taken.



Let's start first with cocktails! My friend Todd helps bartend here, so I asked for some recommendations. I ended up with the Bootleg Lemonade: vodka, fresh-squeezed lemon and cucumber mint water. So refreshing and exactly what I was wanting on this particular day.



Next? A bread basket of course. A few freshly baked pieces of bread and a butter with - I think - pork fat? Just super flavorful and made for an absolutely delicious, buttery bite.



Then - my appetizer was "Brie Beignets with Yesteryear Provisions Seasonal Jelly." This jelly is made by the owner, Marie, and changes frequently! Even though I got powdered sugar EVERYWHERE, I loved this fluffy bite with creamy brie inside. The sweet and savory is key to my heart.



And, before I forget, our server was absolutely phenomenal. I know these little details because Jenni took the time to explain when I asked questions. She gracefully weaved in and out, refilling glasses, making sure we were taken care of, without interrupting conversation. I can't say enough amazing things. For example, I asked if she was able to try all the dishes (yes! Props to the chefs) and what some of her favorites were. She shared many, and Alex ended up ordering the Mexican Style Shrimp "Cocktail" - with grilled cornbread, heirloom tomato pico, avocado and shaved radish.



Now for the main course: Cast Iron Seared "1010 Cut." Jenni explained to me this specific cut, which is very tender. It was seasoned to perfection, just touched with the lightly sweet cabernet reduction and bringing in that umami layer with truffled foie gras-shallot butter. My. God. But wait! There's more! Crispy, charred brussel sprouts and a super creamy lobster mac & cheese. It's like someone made this dish with me in mind.



Moving onto dessert, I went with the Chocolate Silk Tart that has graham cracker crust and burnt marshmallow. Like a grown up s'more. Silky smooth with crumble and a light dollop of marshmallow. Perfect. I was too stuffed and enamored to remember to take a photo. However, I snapped this shot of the Lemon Semifreddo Ice Box Terrine with wild blueberry compote, cornmeal-oat crumble and lavender honey. That was my second choice.

This is one of the best meals I've had in recent memory. Think farm-to-table meets global indulgences. Quickly rising to one of my absolute favorites in Charleston.

Grade: A

My favorite pizza of all time, DiCarlo's, is centered primarily in the Ohio Valley, But they have some outliers - like Myrtle Beach and the Columbus area.



I'm nothing if not dedicated, so I knew I wanted to knock off ALL the locations of DiCarlo's eventually - not just the ones in West Virginia. That led me to this Hilliard location.



If you've been hiding under a rock (just kidding :)), DiCarlo's is Ohio Valley-style pizza - a crisp baked crust with a slightly sweet and tangy tomato sauce. Once that's baked, they sprinkle fresh mozzarella cheese on top so it gently melts. It's perfect. And controversial - because some people like their cheese to get so melted it turns into a greasy glob.



The DiCarlo's locations further away from the Ohio Valley tend to be a bit more modern - with accepting debit/credit cards and having actual indoor dining. The Hilliard location follows that trend.



But they do keep their menu simple - pizza, pepperoni rolls, soda. I went classic 8 cuts (or pieces) with mushrooms. Why? That's as many as typically fits in one box.



So, it's pretty much the same DiCarlo's I know and love, but with just little tweaks. The mushrooms didn't have the garlic salt I love, and much of the mozzarella was very long shreds. But - still great taste.



Have you tried this location?



Grade: A