Located in Fayetteville, The Gaines Estate occupies a restored 1920s-era mansion that has been reimagined as a restaurant, cocktail lounge and event venue. The space feels like a private estate dinner party, with historic details, elegant rooms and outdoor patios overlooking the landscaped grounds. The menu features dishes such as seared trout, filet au poivre, Tuscan chicken and gnocchi, burgers, seasonal pasta specials and house-made desserts. Look at my friend Bri! We just loved this space and could have spent all evening here exploring the historic rooms. But, it was dinner time! The first bite was a simple house salad. Fresh and satisfactory. We started with the Caramelized Onion & Goat Cheese Flatbread, topped with sweet caramelized onions, creamy goat cheese, mozzarella, arugula and a balsamic glaze. The tangy goat cheese and sweet onion was nicely balanced with the peppery arugula. The balsamic glaze added some sweetness. It was quite flavorful, without being heavy. I ordered the Tuscan Chicken & Gnocchi, which featured a Tuscan-seasoned chicken thigh served over house-made gnocchi with sun-dried tomatoes, spinach and baby bella mushrooms, all tossed in a white sauce. The dish delivered the kind of cozy flavors that fit the setting — tender chicken, soft gnocchi and a creamy sauce paired with the savory combination of mushrooms, greens and sun-dried tomatoes. The gnocchi added a hearty element to the dish, making it feel like a comforting Italian-inspired entrée while still fitting into The Gaines Estate’s upscale casual style. Grade: A

Cou Cou Rachou is a French bakery in Charlottesville that feels like a little slice of Paris tucked into a Preston Avenue shopping center. The bakery focuses on traditional French breads, pastries, and cakes made with local, organic ingredients. The name itself reflects the bakery’s welcoming spirit. In French, “coucou” is a warm greeting often shared between friends and loved ones, which fits the cozy, neighborhood feel of this bakery. Cou Cou Rachou was founded by pastry chef Rachel De Jong, who trained at Le Cordon Bleu in Paris and spent time working in acclaimed kitchens before opening the bakery in Charlottesville. Her background includes experience alongside chef Patrick O’Connell at The Inn at Little Washington, bringing a fine-dining level of technique to everyday pastries. The bakery case is filled with French classics like croissants, pain au chocolat, and other laminated pastries, along with creative seasonal offerings. The attention to detail is clear in the layers of flaky dough, delicate fillings, and careful presentation. The yellow plum financier is a made with a rich almond cake base, and has a buttery, almost caramelized flavor from browned butter. The slice of yellow plum adds a bright, slightly tart contrast. The texture is what makes a financier special — crisp around the edges, soft and moist in the center, with a delicate almond flavor that pairs beautifully with the fruit. The summer berry danish combines flaky, buttery laminated pastry with bright seasonal berries. The crisp layers and rich dough are balanced by the fruit’s natural sweetness and acidity, creating a pastry that feels fresh, delicate, and perfect for a summer morning. The vegetable galette at featured seasonal vegetables centered into a rustic, flaky crust. The buttery pastry provides a rich base for the savory veggies. Have you been? Grade: A

Located along Railroad Avenue on Charleston’s West Side, Billy D’s is the kind of place you could easily drive past if you didn’t know what you were looking for. Billy serves up a comfort food menu of Ribs, Wings, Fish, Shrimp, Jamaican patties, Cajun Alfredo, Seafood Boils, Mac & Cheese, Greens, Yams, Fries and more. The menu available for the day is posted on Facebook. You message to pre-order your meal by the deadline. Then you pick up at the restaurant. I believe there may be some tables available to eat at, as well. But I took my seafood boil home. The boil had a comforting, hearty feel with a flavorful buttery seasoning and plenty of variety. The seafood flavors were a little more muted than expected, lacking some of the bright, fresh notes that can really make a boil stand out, but it still delivered. Grade: B

The Naughty Lobstah is a food truck based in Ohio that specializes in New England-style seafood with a twist.

The truck started as The Wicked Lobstah, but changed its name in 2022 after a trademark dispute. The rebrand to The Naughty Lobstah kept the same owners, recipes and playful personality.

Some of its most popular menu items include:

* Connecticut-style lobster roll – warm lobster tossed in butter on a toasted split-top bun.

* New England-style lobster roll – chilled lobster lightly dressed with mayonnaise. I ordered The High Society Roll - Warm buttered lobster with truck-made black & white truffle mayo on a buttered/toasted New-England Style split top bun. The truffle adds an earthy richness that elevates the sweet lobster, creating an indulgent bite. Grade: A

Bella Pizza Pasta and Subs was a pitstop for me while driving through the Clifton Forge, Virginia, area. Opened in 1999, the restaurant is a bit rustic with wooden features. I ordered a "Special" deep-dish pizza, which comes with: cheese, onions, pepperoni, sausage, mushroom, ground beef & green peppers. It's not deep dish in a Chicago style, but it is thicker and square. The toppings overwhelmed the sauce and dough a bit too much for my liking. It’s satisfying if you’re craving a hearty slice Grade: B