"A taste of community right here in Shepherdstown based on the flavors and heritage of Appalachia," reads Alma Bea's Facebook page.



The space is large with plenty of gravel parking. It is decorated with colorful chicken graphics and serves food on cast iron-inspired dishes. I had been to this location previously when it was another restaurant. In this rendition, I think hip take on country decor is neat.



The menu follows the same lead: Appalachian base dishes with a bit of flair. Handpies, potlikker greens, heirloom grits and pepperoni rolls are just a sampling of that.



The bottom of the menu reads: Appalachian Mountain cuisine is the story of the adventurous folks who came to this region to create lives for their families, bringing with the many food traditions from their families and homelands. It's a story that we in the kitchen hope to celebrate, recreate and reimagine. We hope our efforts will nourish your soul and bring you joy.



I ordered a goat cheese and caramelized onion tart and mac & cheese. I know on this particular day I was having severe back pain. But even through that, I was in heaven over this tart. The caramelized onions were so sweet and married perfectly with that funky goat cheese. The salad had fresh summer berries, and the mac & cheese was creamy. I'd love to go back and check out more options.



Grade: A

Good Times Mixes is a local Nitro business that offers dip mixes, smoked salts, wine slushie mixes and, to my surprise, coffee. Coffee is unique in that it requires a process to roast beans locally. So, when I saw this brand out in the wild, I decided to pick it up.

They have recently rebranded to Hatfield & McCoy Moonshine "Devils Cut" Coffee. There is the Gold Standard Bourbon-Infused Coffee, the Devil's Pride Single Cut Coffee and the Devil's Double Barrel Smoked Coffee.

Have you tried it?

The Vault Downtown is a beautiful restaurant located in the historic district of Bluefield in the former Commercial Bank, which was built in 1895. Inside, there are white linens draped over every table and large arched windows let golden sunlight pour in. There is an air of sophistication that I was not expecting. I began with some bread and warmed butter before ordering the Jumbo Shrimp Cocktail - Jumbo Shrimp, Horseradish Cocktail Sauce and Lemon. These shrimp were plump, but fairly pricey. I liked the slight kick in the cocktail sauce, but I like mine even heavier on the horseradish. For my entrée I ordered Rigatoni with Sweet Sausage Sauce - Ground Sweet Fennel Sausage, Garlic, and Sundried Tomatoes in a Fresh Basil Parmesan Pink Sauce. Topped with Ricotta Cheese. I loved the fresh spin on this that brought out the sweetness and made the sauce less acidic. Overall, my meal was excellent. I had great service. And it was a refreshing restaurant experience in the area. Grade: A

Hill & Hollow is the latest concept from longtime Morgantown restaurateurs Marion & Allegria Ohlinger, who owned and operated a brick-and-mortar restaurant by the same name, as well as the beloved Richwood Grill.



These folks are dedicated to local and seasonal food. They bring creative, unique takes on heritage-based food. I appreciate that they are willing to add some weird things to their menu so you can try something new.



You can catch them at events across the state, and on this particular day, I did a hickory-smoked BBQ shank and side of local pickled eggs. The former was more traditional, but bold with flavor, while the latter is not something you see every day, but interesting.



Grade: A

I think I'm at the peak of my pizza fandom. Detroit-style, New York-style, artisan, make-your-own, etc. Fuel Counter allows me to combine a few of those options.



I visited the express location in Hurricane that recently shuttered and created my own pizza with fresh mozzarella, ricotta, arugula, beets, pears, prosciutto and a balsamic glaze. I'm no chef, but man did I put together a tasty pie.



I loved the different components and how they played together. The sweet balanced the salty. The tang balanced the savory. I may have went a touch overboard with too many toppings - making for a pretty hefty slice. But worth it.



Grade: A