One of the most exciting restaurants I've had the pleasure of enjoying recently is located in Bridgeport: Authentically Mia's Korean & American Cuisine.


"Authentically Mia’s offers Korean/American fusion cuisine just around the corner! Enjoy tender, juicy, Korean-style beef, pork, and chicken specialties served in flavorful sauces with wonderfully hearty accents such as rice and mung bean noodles with a colorful explosion of vegetables. Choose tasty Korean Kimbap (pronounced “keem-bahp”; kim = seaweed & bap = seasoned rice) – a rolled, sushi-like staple of South Korean dining. Indulge in Bulgogi (pronounced “bool-GOH-gee” ; “fire meat”) – thin, marinated strips of barbecued prime cuts of beef and pork. Try our sweet, spicy, and savory wraps, bowls, salads, and much more – all served with Mia’s special touch!"



The restaurant is only open during lunch hours during the weekdays, so it took me some time to make it here. The menu: Because this restaurant offers something unique, something you can't find in many other places, it was a joy to peruse the menu. Kimbap? Bulgogi? Bi Bim Bop? I wanted everything. And ... I may have ordered a little of everything to go. Let's start with the bulgogi lunch - which comes with rice, kimchi and a spring roll. I have a soft spot for bulgogi because the first time I ever heard of it was in the kitchen of a friend of a friend's vacation home. Her family recipe blew my mind. I've been hooked ever since. It's sweet and salty and comforting. Rice makes it a filling dish, the kimchi adds some tang, and the spring roll some crunch. It's a symphony of texture and flavor.



And while that was more than filling, my eyes were bigger than my stomach and I had to try their special that day, which included California rolls, kimbap, and yubuchobap and a side of Mia's soy sauce, which is just a bit sweet. California rolls with avocado and crab were delish. The kimbap has that bulgogi, pickled radish and cucumber - it's almost a sweeter and yet more savory version of a sushi roll. And the yubuchobap are like envelopes of rice with a chewy tofu exterior. Even down to the sweet slices of kiwi, this meal is perfectly balanced. 

My only regret? That I haven't been back yet. 

Grade: A

One of my favorite new restaurants in the whole state is Hart Kitchen, located in Clarksburg.



This new spot is from Chef Anne Hart, formerly of Provence Market in Bridgeport, which was damaged in a fire a few years ago. I have great admiration and respect for Chef Hart, who has helped pioneer the farm-to-table movement in the area and is endlessly creative and driven. 



Hart Kitchen has two components: the eatery and the cookery. So in addition to the restaurant that we'll talk about here, there is a large cooking space used for classes - whether that's for kids or date night. This would be so fun to check out with a small group of friends (who are all vaccinated).



The restaurant has a modern and sophisticate vibe. The logo is minimalistic, the walls are a dark navy, and select patterns decorate the fabrics. The art is salvaged from the previous Provence Market location and is created by a family member. 



The menu changes often - incorporating influences from the previous restaurant, what's local and seasonal. When I visited, I wanted to try a little bit of everything. I started with an appetizer of the "Welsh Rarebit Cheese Toast," which has bubbly cheese and porter sauce topped on the toasts (a nod to the Brits). It's so simple in concept, but it was cheesy, thick and crunchy, too. And, the bits of chopped spring onion on top not only gave it some color but also cut through the richness of the dish.



And, if one appetizer wasn't enough, I was convinced I needed to try the deviled eggs - one of the best sellers on the menu. Chef Hart said this is really a personal recipe that she may use at events, but it is a perfect fit for the restaurant menu, too. These little-bite sized pops of flavor are creamy, brightly sour and super craveable. 



Onto the main entree: the pasta of the day! Made with a local sausage and grilled veggies on top of pappardelle, this entree was a beautiful mix of textures, colors and flavors. It was rustic with bold, hearty flavors. A perfect contrast to the refined appetizer I just enjoyed.



Finally, dessert. The desserts here change often, and on this day, there was a take on a French toast with a delicious cream sauce, ice cream and beautifully toasted bread. 



I can't wait to go back and see the new additions to the menu and find my next favorite dish.

Grade: A

Here is my latest column fro the WV Gazette-Mail:

West Virginia is often referred to as the northern-most southern state and southern-most northern state. And, it’s smackdab in the middle of Appalachia.

At a cultural crossroads between southern classics like pimento cheese and iconic northern favorites like New York-style pizza, West Virginia straddles the culinary line — and adds an Appalachian twist.

For example, if you’re in West Virginia, you might take a look at the above dishes and decide both pimento cheese and pizza could benefit from the addition of ramps. Or maybe even some morel mushrooms.

Or maybe that’s just me.

This unique geographic location, though, means both foods commonly identified with the northern part of the United States and the southern part of the United States have made their way into the foodways of Appalachia and often improved with a little ingenuity.

Cheese straws are one such food. Some say the savory, cracker-like snack has ties to the British biscuit. Others say it might be related to the biscotti of Italy. In America, they’ve become synonymous with the South.

No matter where they originated, cheese straws have persevered in the region and even migrated a bit north. That may be due in part to the same reason that many other foods have stood the test of time in Appalachia: they’re made with what’s available and they’re made to last.

Making cheese into straws or other crackers was once a way of preserving cheese in the South, which can be hot and humid and not the most welcoming environment for fresh cheese.

The flaky and firm snacks were popular during the ’50s and early ’60s as a canape when paired with a cocktail.

Now, you may see them as a snack on a charcuterie board or at a family reunion.

Wherever you may find them, cheese straws have that Appalachian quality of having been created out of necessity, and that’s always special to me.

My Little Cupcake isn't new to me, but their latest location in Bridgeport is. I first found them at the Bridgeport Farmers Market, then they moved to Clarksburg and now they're in Bridgeport. 



As one might be able to guess, cupcakes are their specialty. And, wow, does this place offer a ton of them. Before we list out the flavors, though, let's tough on some of the other offerings. They have cakes, cookies, brownies, pepperoni rolls, macarons and more.  



Now, let's touch on that lengthy list of flavors: 

AAA
Almond cake with almond buttercream frosting garnished with almonds

Almond Joy
Chocolate cake with almond buttercream rolled in toasted coconut and almonds and drizzled with chocolate

Banana Creme Pie
Banana cake on top of a graham cracker crust filled with banana pudding and topped with a vanilla buttercream

Banana Split
Banana and chocolate swirl cake topped with a strawberry buttercream, rainbow sprinkles and a cherry

Blueberry
Classic white cake with fresh blueberries folded in topped with a vanilla buttercream

Blueberry Pancake
Blueberry cake topped with a maple buttercream

Butterscotch Dipped
Classic vanilla cake with a high top swirl of vanilla buttercream dipped in Butterscotch ganache

Cherry Almond
Almond cake with a real cherry buttercream topped with a maraschino cherry

*Chocolate-Caramel Drizzle
Classic chocolate cake topped with vanilla buttercream and smothered in caramel drizzle

*Chocolate Coconut
Classic chocolate cake with a coconut buttercream topped with toasted coconut

Chocolate Covered Strawberry
Chocolate cake with real strawberry buttercream drizzled in chocolate ganache and topped with a chocolate covered strawberry (Seasonal)

*Chocomint Dream
Dark chocolate cake with fresh mint buttercream garnished with an Andes mint

Chocolate Stout
Classic chocolate cake with a Guinness Extra Stout beer topped with vanilla buttercream and a caramel drizzle

Chocolate Sundae
Chocolate cake with a swirl of vanilla buttercream topped with chocolate ganache, sprinkles and a cherry

*Chocolate Raspberry
Chocolate cake with real raspberry buttercream

Cinnamon Roll
Cinnamon cake with vanilla buttercream smothered in a cinnamon glaze

*Classic Vanilla
Classic vanilla cake with vanilla or chocolate buttercream with a choice of sprinkles

*Classic Chocolate
Classic chocolate cake with vanilla or chocolate buttercream with a choice of sprinkles

Cookie Dough Delight
Brown sugar cake with vanilla buttercream frosting topped with a chocolate chip cookie

Filled with Love
Classic white cake or chocolate cake filled with strawberry or raspberry filling topped with a vanilla buttercream frosting

Fruity Pebbles
Fruity pebbles cake topped with a creamy vanilla buttercream

Hot Chocolate
Hot cocoa cake with fluffy vanilla buttercream topped with mini marshmallows and rolled in chocolate sprinkles

Lemon Raspberry
Lemon cake with raspberry buttercream frosting

Maple Bacon
Maple and bacon cake with a maple buttercream topped with real bacon pieces

M&M
Chocolate cake with vanilla buttercream smothered in chocolate and topped with M&Ms

Neapolitan
Real strawberry cake with a vanilla buttercream drizzled in chocolate syrup

*Orange Dream
Orange cake with orange and vanilla swirl buttercream frosting

Oreo
Chocolate cake with Oreo buttercream topped with a mini Oreo

*Peanut Butter Chocolate Crumble
Chocolate cake with creamy peanut butter buttercream sprinkled with Reese pieces crumbles

Pineapple Upside Down
Gooey yellow cake soaked in brown sugar with a pineapple slice and cherry in the center

Pistachio
Pistachio cake with a pistachio filling and a vanilla buttercream sprinkled with pistachios

Pumpkin Spice
Pumpkin cake topped with signature vanilla buttercream

Real Fruit Delight
White cake or chocolate cake topped with a strawberry, blackberry, lemon, or raspberry buttercream

Red Velvet
Red velvet cake with signature vanilla buttercream

*Reese Cup
Chocolate cake with peanut butter buttercream topped with Reese cup bits and drizzled with chocolate ganache

Root Beer Float
Root beer cake topped with a generous scoop of vanilla buttercream

Salted Caramel
Caramel cake with a salted caramel buttercream topped with crushed chocolate covered pretzels drizzled in caramel and a pinch of sea salt

S’mores
Chocolate cake with a marshmallow filling and a chocolate buttercream sprinkled in graham cracker crumbles and a toasted marshmallow on top

Snackerdoodle
Cinnamon cake with a cinnamon buttercream frosting topped with a snickerdoodle cookie

Strawberry Lemonade
Real strawberry cake with fresh lemon buttercream

Turtle
Chocolate and caramel cake with a caramel buttercream topped with crushed pecans and drizzled with caramel and chocolate

Vanilla Wafer
Yellow cake with vanilla buttercream topped with a mini vanilla wafer



Because I've had the delicious cupcakes a few times (and they are worth it), I wanted to try something else - like the macarons. While these are super trendy in many larger cities, they're still not always easy to find around West Virginia - though that's changing. 



These strawberry and caramel ones were calling my name. Delicious. I know there's a real art to making these. I've had a friends take on the task of perfecting them. I know they're finicky, and I know they're not easy. But let me tell you - it's worth it. They are delish. And look at this giant mackie! Same delicious flavor - 5x the time! 



Grade: A

In Cheat Lake where there has been some rapid development, there's a new coffee shop called Hillside Cafe and Taproom. Right now, they're focused on coffee, but "taproom" sounds promising. 



I was only passing through the area, but I really wanted to check this place out. So, I made haste to get here and arrived a little over an hour before they closed. Perfect ... I thought. 



The space is lovely - it always has been. It's a good size and has lovely wooden floor, modern lighting and some nice nook areas to study or relax. They also have their own branded mugs and coffee from Mountaineer Roasting Co. 



On this day, I think maybe they closed at 3 p.m. (don't quote me on that), and I strolled up to the counter, waited a few moments, and the woman working came over. I inquired about the paninis on the menu, and she said they stop serving food one hour before they close. I looked down at my phone and saw it click over to 2 p.m. on the dot. I looked at her and said - ah man, are you sure? Maybe just something small real quick? And she was unwavering - "nope." 



She probably didn't see it, but my heart sank in that moment. I understand closing the kitchen a bit early - sometimes that takes time. But, we're talking paninis and salads here. She probably didn't know - or care - that I just drove 3 hours to get there in the nick of time. But, that's neither here nor there. I went for a coffee drink and a pastry instead.



The frozen coffee drink with caramel was fine; flavors were a bit muddied - too much ice maybe? The pastry I had was pretty good. It was super rich, sweet and a nice crunch from walnuts.

Yet, I still had a sour taste in my mouth. I didn't exactly feel welcome there - and with so many good coffee options in Morgantown - I might go to one that has a bit more of a warmer welcome. 

Grade: B