Mack's Bingo Kitchen is a farm-to-table restaurant. It’s part of Farms Work Wonders, a nonprofit. The restaurant operates as a “living classroom” for local Appalachian youth (ages ~16-21), called the “Junior Crew,” giving them real work experience in hospitality: cooking, serving, hosting, etc. The restaurant interior highlights local materials: barnwood, local metalwork, and locally made glass pieces. There’s a warm, cozy feel: high ceilings (16 ft), a big wood-fired hearth, a bar, and a porch area. Their cuisine blends Appalachian inspiration with Italian and Greek influences. Style: They have a wood-fired hearth / grill, which gives a rustic, smoky quality to many dishes. We started with sourdough focaccia, which had winter squash, sage & sumac. The bread from Mack’s Bingo Bakery (the bakery associated with Mack’s Bingo Kitchen) is next level. The caramelized bits on top and then the soft, airy interior - delish. I ordered coal roasted beets with ricotta, sunflower seeds and black walnut vinaigrette. The black walnut vinaigrette leaned slightly sour, nudging the whole dish into sharper territory than expected. The ricotta helped soften that acidity, adding a cool, creamy counterweight, while the sunflower seeds brought a welcome nutty crunch. For dessert - the s'mores tart, which had smoked chocolate & sorghum marshmallow. A bit more bitter than I personally enjoy. A scoop of ice cream topped off the whole meal. Instead of tips, guests are encouraged to leave a donation to support their mission of youth training through Farms Work Wonders. Have you been? Grade: A

Short Story Brewing was founded in Rivesville in 2017 by siblings Aaron Rote and Abby Kopischke and Abby’s husband, Mike Kopischke, who came together around Mike’s homebrewing hobby and their shared interest in beer, writing and their hometown community. The brewery’s literary identity is reflected in its name and the idea that “every beer tells a story,” while its brewing program emphasizes traditional beer styles alongside experimentation and rotating releases. The original brewery was built largely by the owners, family and friends, and Short Story has since expanded to taprooms in Deep Creek Lake, Charleston and the Morgantown-area location in Westover. Some of their Morgantown brews include:

Argonaut — Helles, 5.5% — bready sweetness with a crisp finish
Pivate — Italian pilsner, 6.3% — dry-hopped, crisp and slightly spicy
Beaches of Appalachia — Mexican lager, 5% — finished with fresh lime zest and J.Q. Dickinson salt
Falcon Fest — Festbier, 5.3% — crisp, malty lager with a little spicy hop bite
Cold Beer Here — Kölsch, 5% — light, mildly fruity and snappy
My Friends Call Me Red — Amber ale, 6% — caramel malt and balanced hops
Hunt & Peck — American brown ale, 5.4% — malty with chocolate notes
Turn & Fall — Märzen, 5.5% — malty and biscuity
Bearded Weirdo — pale ale, 5.5% — crisp and crushable with earthy and tropical hops
Room to Roam — IPA, 6.5% — hazy, tropical and dank
Chasing Daylight — IPA, 6.5% — their flagship IPA, with tangerine and lemon notes



The Burger Place is a collaboration between Short Story Brewing and Lefty's Place, bringing together craft beer and gourmet burgers along the bank of the Monongahela River. Their burgers use a 1/3-pound patty made from a blend of brisket, short rib, and chuck, provided by the Village Butcher.



One of their signature burgers is the Sonny Burger, a tribute to the co-owner’s grandfather. It’s topped with: American cheese, lettuce, tomato, and onion, bread-and-butter pickles and “Sonny Sauce” (their special sauce).



A well-seasoned patty anchors the build, its richness cut by the clean crunch of lettuce, tomato, and onion. The American cheese melts into the meat just enough to add cohesion, while the bread-and-butter pickles introduce a subtle sweetness that pairs neatly with the house Sonny Sauce. Taken with a side of crisp, lightly salted tater tots, the meal feels classic.



Grade: A

Don Taco Mexican Taqueria & Birria House in Morgantown is a fast-casual spot known for its flavorful Mexican dishes with a strong focus on birria (the slow-cooked meat in broth).



They also offer street tacos, huge customizable burritos, sides like elote and ChoriQueso fries, and horchata made with a rice base.



I ordered two of the Mexican Street Tacos - Authentic Mexican street taco on double layer corn tortilla with your choice of freshly grilled meat or veggies, onions and cilantro. Served with salsa and limes on the side. I went for camaron (shrimp) and al pastor.



Both of these were good. Without the salsa, the flavors were not super powerful. But with, it made for a nice bite.



Grade: B

The F.A.R.M. (Food. Arts. Recreation. Market.) is a really cool spot just outside Morgantown, in Granville.



It’s a mixed-use space — part food spot, part retail, and part community gathering place.



The F.A.R.M. is part of a bigger complex called New South Square, which also includes This & That Bakery and an event venue called The Silo in the Square.



There are grab-and-go meals: sandwiches, lasagnas, soups, salads. They had run a “worldly wieners” menu — hot dogs and sausages in creative flavors: think duck, bison, elk, even “beyond” meats. There are daily specials / homestyle entrees too. Coffee and espresso drinks are also available.



The market side features locally made and Appalachian-themed products: home goods, bath & body, books, toys, antiques. You'll even find The West Virginia Pepperoni Roll by yours truly.



The F.A.R.M.’s aesthetic blends industrial-rustic architecture with a warm, curated, and deeply local feel. Housed in redeveloped warehouse buildings, the space mixes metal, wood, and agricultural elements—like the adjacent silo—to create a modern barn-market atmosphere.



Thoughtful displays, plants, cozy seating, and community-minded touches make it feel inviting and lived-in rather than polished or minimalist.



Have you been?



I purchased a variety of goodies here - from pickles and pepperoni rolls to honey and banana walnut bread. All local. All wonderful



Grade: A

Cupcake Me Home Bakery + Café in Bruceton Mills, West Virginia, sometimes operates as a small pop-up vendor, with cupcakes and other goodies brought to local events and markets. I had tried their cupcakes once before in Morgantown but was excited to check out their brick-and-mortar location, which is home to a silent book club and features locally roasted coffee, bakery items, cakes and lunch food. Soft lighting and cozy seating give it a homey vibe, making it a relaxing spot to sip coffee or enjoy a pastry. They have space for other local products, so I'll have to stop back when they're in stock. I ordered a frozen hot chocolate, which is one of my all-time favorite drinks. It blends the rich, chocolatey flavor of traditional hot chocolate with ice to create a cold, slushy treat. It’s made by combining milk, chocolate syrup or cocoa, sugar, and ice in a blender until smooth, then topped with whipped cream and chocolate syrup. The result is creamy, sweet, and indulgent — like a chocolate milkshake with the deep, comforting flavor of hot cocoa. The coffee cake was really moist and soft, with a buttery flavor that made each bite feel fresh and homemade. The cinnamon-sugar topping added a nice touch of sweetness and warmth without being too much. It just disappeared way too fast.



Grade: A