In 1972, famous New Yorker magazine author Calvin Trillin declared in Playboy magazine that “the single best restaurant in the world is Arthur Bryant’s Barbecue at 18th and Brooklyn in Kansas City." Arthur Bryant's is now considered one of the most famous BBQ restaurants in the world.



I think Trillin's take on the restaurant was more of a tongue-in-cheek ode to his hometown favorites. He goes on to say Jess and Jim's serves the finest steak in the world, Winstead's the finest burger, and the city itself to have the finest donuts and milkshake on the globe. He was later quoted as saying: "Listen, when you ask me if I really like Winstead's burgers, all I can answer is that I'm from Kansas City. Any guy who doesn't think his hometown hamburgers are best is sissy.” Nonetheless, Arthur Bryant's has enjoyed quite the reception from this claim - touting it prominently where applicable.



Arthur Bryant's Barbeque features succulent meat that's slow-smoked with a combination of hickory and oak woods, mellowed to the peak of flavor, then splashed with Arthur Bryant's Original or Rich & Spicy Sauce – their secret recipe.

Created by Arthur Bryant, the restaurant continues to honor his legacy of serving the country's finest barbeque.

Arthur Bryant, the legendary King of Ribs, is the most renowned "barbequer" in history. He created a sauce that has attracted the likes of former Presidents Harry Truman, Jimmy Carter and Barack Obama to his restaurant, according to the website.

"Charlie Bryant started the Kansas City barbeque tradition, or some say it was Henry Perry for whom Charlie worked. Arthur visited his brother Charlie in Kansas City and never left. Upon his brother's death, Arthur took over the operation and moved the restaurant to where it stands today at 18th & Brooklyn. At the time, that was just four blocks away from Municipal Stadium, home of the Kansas City Blues and then the Kansas City Athletics. It was also the first home to the Kansas City Chiefs. This move catapulted the restaurant to country-wide popularity. The eatery is nationally known and often recognized by experts as the best or one of the best barbecue offerings in the country. As the fan base for the teams grew, and visiting teams and VIPs passed through our city, passion for Arthur Bryant's Barbecue continued to skyrocket."

"Today current ownership feels strongly about its role as guardian of the Arthur Bryant's tradition and works diligently to maintain its integrity. For example, Arthur used to mix and store his sauce in big five-gallon glass jars, which you can still see displayed in the restaurant's window today."



The menu features: BBQ Sandwiches - beef, ham, pork, turkey, sausage or burnt ends; baby back ribs; half chicken; The 3 B Sandwich (with burnt ends); The 18th & Vine (with pulled pork); fries; onion rings, baked beans; cole slaw; pickles; potato casserole; potato salad; and bread.

Kansas City style BBQ is known for its thick, sweet sauce derived from brown sugar, molasses, and tomatoes; and its burnt ends, which were made famous at Arthur Bryant's, where cooks would chop off the "burnt ends” of slabs of brisket and give them away for free. They are now a main atttaction.



There is always a long line at Arthur Bryant's, where you wait to order your food. I called ahead to place an order - there is a minimum dollar amount, and I was glad to pay it to get some extra food to share with friends and skip the line. My main order was the burnt end sandwich, which was like sweet and tangy bits of meat candy. Its texture and its flavor are a duo of deliciousness. It's the antithesis of that fatty or gummy bits you find in BBQ sometimes. It's perfection. I took mine to go, though there is a well-worn dining area to get the full vibe.



Grade: A

Here's my latest column for the Charleston Gazette-Mail:

Dinner is served: a raw ribeye on a paper plate.

Hope you brought your own eating utensils. And tongs. And seasonings. And a plate.

If you’re from the Wheeling area, you know the drill of a steak fry. If you’re not, you may struggle to eat your dinner.

A steak fry is a common fundraiser in the Ohio Valley, where everyone from veterans groups and Lions Clubs to scholarship funds and high school sports teams host them to raise money for a cause.

Here’s how it works: The host provides the raw steaks, usually a small salad and a selection of homemade desserts. Plus a large, rip-roaring grill.

Once you receive your steak, you head to the grill to map out your game plan. Do you place your beef directly on the flames and char the outside? Do you find a spot to perfect the grill marks? Do you find a lower flame and cook it low and slow?

You bring everything to cook the steak to your preference, starting with a plate, tongs to flip your steak, cutlery, seasoning and steak sauce. Optional additions could include chips or pretzels to snack on, cheese or melon as sides, napkins, Tupperware to take home leftovers and a bag to carry all of this.

The name, steak fry, is a misnomer of sorts. You’re not cooking the steak in hot oil or fat, but rather the steaks are grilled. And the event is not to be confused with thick-cut French fries known as “steak fries” often served alongside steak or other hearty meals.

But there are pockets across the United States that, too, host steak frys. Iowa, for example, is known for its political campaign fundraiser steak fry in which presidential hopefuls have participated in for more than 40 years.

These pockets are few and far between, though. And often, go just a few miles in either direction, and the concept will be foreign to those communities.

That is in part what makes the steak fry special to me. It’s unique to the region and combines both food and philanthropy. There’s a connection to the community and people through traditions like this. Even to those who prefer their steak well-done.

Wild Roots Coffeehouse in Princeton is a new-to-me local shop on Mercer Street that is half coffee and half art.



Walking inside, Wild Roots has a casual coffee shop vibe with funky art hanging on the walls. The room toward the back is more of a lounge vibe with even more artistic flair.



The menu features coffee, smoothies, pastries, soups and sandwiches. On this day, I chose the Sweet Falls Mocha, which had caramel of course.



My drink was decent - like a chunky coffee milkshake. I think I've been a bit spoiled by places that add an extra caramel swirl in the cup to be *fancy.*



Next time, I'll need to add on a baked good.



Grade: B

The Willis-James Bed & Breakfast is a lovely spot in Chillicothe, Ohio. I recently was able to spend a weekend here and wanted to share the "breakfast" portion of the stay.



We started with a grilled peach wrapped in prosciutto and drizzled with honey. Then, our main meal was quiche, a side of bacon and a simply dressed salad. All made in house. With herbs from the garden.



Grade: A

I have wanted to try this Greek restaurant in Kimball, West Virginia, for as long as I can remember. Ya'Sou Restaurant is a stalwart in terms of restaurants in southern West Virginia; the longevity of this restaurant in this area is admirable. Low population, fairly conservative and low income community - yet this restaurant survives. Moreover, it thrives as a community gathering space and center of town.



"On February 7, 1947, the Greek-American families of John Genadopoulos and Adamantios “Tommy” Balasis and Mary Balasis purchased the A.P. Wood Grocery. Though the store was renamed the West Virginia Grocery, the name A.P. Wood remains etched in beautiful stained glass over the door at present day Ya’Sou. From that time until the devasting flood of July 2001, the family kept the grocery in operation. Ten months later, a second major flood hit the town within days of the business being reopened. Despite this major setback, we were determined to move forward and reopen the business. Having my own restaurant was a lifelong dream, and on February 7, 2003, with the help of my mother Mary Balasis, my brothers John and Mathew, my husband Jimmy Joe, my son Adam, my mother-in-law Mary Verduce Gianato and the Grace of God, that dream became a reality with the opening of Ya’Sou Restaurant. I am immensely proud of the success that I have achieved. I offer home-cooked meals, daily specials, and Greek cuisine along with many sandwich choices. Most of the recipes I have used have been handed down to me from my mother and grandmother. My love for the restaurant business came from my first job at the Virginian Restaurant in Pearisburg, Virginia, working under the guiding hands of, in my opinion, two of the greatest chefs, uncles and mentors, Mike and George Genadopoulos. It was my days at the Virginian that made me realize I would someday like to become a great chef. I strive for this every day. This has allowed me to meet many wonderful people who have stopped in along the way, as well as many local regulars who come in and make my day complete. We hope to serve you for many years to come. Everyone that comes here, even for one time, becomes a part of the labyrinth of my life and will always be part of the memories here. I want my guests to feel at home and comfortable when that are here. If you have any concerns or requests, please feel free to ask. ---Markella"



The space itself is a bit cluttered, with memorabilia and other artifacts donning the walls. The menu features hamburgers, hot dogs, gyros, wings, subs, salads. Special shoutout to the spanakopita, souvlaki sandwich and baklava.



I ordered the gyro with lamb, and it was great. It was simple but flavorful. You can't see the veggies tucked in there, but they added the crispness and freshness needed. And the hospitality? Top notch.



Grade: A