A new hot dog spot opened up at the corner of University Avenue and Patteson Drive. Two and a Fry, which has its primary location in Monongahela, Pa., opened its second location this week and is serving up all things hot dogs, burgers, fries and a few sandwiches.

There was some conversation on a local Facebook page about how this building used to be a burger place called "Snaps," and then a Rally's, but those were both before my time. I don't recall there being a restaurant in this space while I've been in Morgantown, but it's been more of a small gambling joint - I think.

The good thing about this new restaurant is that it is very visible. That's a high traffic area, so it's prominent. However, because it is a high traffic area, it can be a bit tough to get into and out of. The parking lot is ... odd, and if you go through the drive-thru, you arrive at more parking in the back - but we only found this out via trial and error.

So, we walked around to the front and stepped inside. It's a fairly small space, with seating on either side, and the counter to order is at the back. A line of construction workers snaked to the back, and we waited eagerly in line to see if we could use a card here (they do accept cards!).

The menu features hot dogs, of course, with a variety of toppings, burgers, kielbasa, hot sausage, chicken, fries and onion rings. I ordered the top special - two hot dogs, fries and a drink. I got chili and slaw on top, because there was a small toppings bar to the side that had onion, relish, mustard and ketchup.

I have to admit, the service was a bit of a mess. Granted, they just opened, so that was to be expected. But the poor woman who was running the front of house was also running food, and orders were getting messed up (mine was OK!), so they're still working out the kinks there. BUT, she was kind to customers despite the chaos.

Somehow my total came out to more than $7. I was thinking it would be closer to $5 - even with the upcharge for slaw. Whatevs. I tried to get some ketchup for the fries, but they had run out. I only had a little for my fries. But, I filled my drink and found a seat, and within a minute, my order was out. Very quick despite having a full house.

The slaw came as a small container on the side, and I added some onion and mustard to it. I'll be honest in saying it wasn't my favorite type of chili; it had a bit of sort of generic, bland taste. The slaw was a bit tangy and a bit liquidy. Not bad - average. I do love a good boiled hot dog, and the bun was fine - nothing too remarkable. The fries were decent, but crunchier and more seasoning and salt would've made them great.

I still think my hot dog crown belongs to Hometown Hot Dogs. And, I do think there is value in a good hot dog spot. Every so often, it's a nice change to get two dogs with all the fixins. I'll be curious to see how this place does. It seemed to be popular with the folks dining inside, and I do think they are filling a need for it over on that side of town.

Getting out was also interesting. We were in the drive thru line to leave until we realized we could go around. Making a left out of this place is likely impossible, but a right was no problem. If you go, let me know your thoughts! And, I'm sure things will grow and evolve as they continue on. I want to give them the benefit of the doubt, as they are so new, and they seem excited. So, I'm excited to see what they have in store for the future.

Grade: C

DeLuca's is a very well-known and beloved diner in the Strip District of Pittsburgh. It has a massive line out of the door around the clock.

It's so well known that Adam of Man V. Food visited DeLuca's to take on the massive breakfasts they serve as part of his Pittsburgh trip. If it's good enough for Adam, it's good enough for me.

The restaurant, which claims to have the best breakfast in town, is cash only -- just note that before you venture here. As we waited in line, we noticed the awards for their breakfast items plastering the entry way. Even though we were closer to lunch time by the time we were seated, I couldn't pass up the best breakfast in Pittsburgh.

So, we were seated near the door, and it's very clear they cycle through tons of people on the regular. We weren't really warmly greeted. Instead, we were supposed to have our order ready by the time our waitress made her first stop at the table.

I took a few minutes before deciding on the Belgium Waffle Sundae. It comes with a choice of apples or strawberries with French vanilla, hot fudge and caramel topping, whipped cream and honey roasted pecans all atop a waffle. I also ordered a side of sausage to balance out all the sweet.

This thing is gigantic. It's like breakfast and a dessert all in one. Who's keeping track? I basically ate all the toppings and about 1/4 of the waffle before I was totally full. But, who can pass up ice cream on top of a waffle? It's like the best combo - like a fresh-baked cone almost. It can all get mushy pretty quickly. But wow.

Sausage on the side was good, and Heather love her giant display of everything else breakfast: eggs, toast, bacon and pancakes. I think you have to be in the mood to wait in line for this breakfast food, but it was quite good. Even served with a side of surly.

Grade: A

The Triangle Pub that sat prominently next to Rite Aid and across from Family Dollar and Exxon in Westover has undergone a facelift. It is now home to Scorers Sports Bar & Restaurant, which, as you might guess, caters to a sports crowd.

The small building has a long bar that extends the length of the place, with a few high top tables placed throughout the rest of the space. Lots of light wood, black accents and flat-screen TVs hanging on the walls. It was clean and new feeling.

The menu features some fried appetizers, hot dogs, burgers and wings. Oh, and some alcoholic milkshakes. I ordered the Rodeo Burger, which our waitress said was the most popular. It is an "All-American burger topped with American cheese, bacon, Jack Daniel's Honey BBQ Sauce, and an onion ring.

And, a s'mores milkshake, which was spiked with vanilla vodka and creme de cocoa.

The burger was decent. The bun was buttered and griddled to perfection. Good sauce, good onion rings. The burger itself could've been a bit bigger, juicier - but still pretty decent overall. The onion rings were good. The milkshake - pretty strong, and considering I had places to be, I didn't finish it. But, this place is a decent option for a game and some grub. I don't usually catch myself on this side of town often, but it's a nice new place for those who do.

Grade: B

Morgantown is now home to something brand new. Something completely different.

Tea Time Bakery, located at 185 Holland Ave. in Westover, features "Unique and Asian pastries, danishes, tarts, and desserts!"

Asian desserts are something different, something new for the area. And, that makes me happy. I was in Westover getting my oil changed when I passed this bakery, so I decided to stop in.

There are a few parking spots, which is nice, and the inside is larger than I anticipated. There is a giant case full of delicious tarts, pastries, cupcakes, buns, rolls, breads, donuts and cookies.

The woman behind the counter was so friendly as a I casually bounced from case to case checking out the options. I was looking to find something different. And, different I found.

I choose a Portugese Egg Tart, a Spring Onion bun, a Mango Tart and a Crispy Shredded Pork Bun. The woman placed all my items on a tray as I moved back and forth through my choices and rang me up. My total came out to about $8, and I was on my way.

The Portugese Egg Tart was my favorite. A small custardy, flaky bite that was reminiscent of creme brulee in all the right ways. I meant to save half of this so my friend could try it. But it all ended up in my belly. Oops.

Also pictured there is the mango tart, which was also delicious. Sweet, custardy and tasty. I didn't realize sweets were big in Asian cuisine, but after some chatting, I have discovered that they are - and they are big on more savory items, as well.

The Spring Onion Bun was a simple, buttery with green onion on top. It's simple, but good.

The Crispy Butter Shredded Pork Bun wasn't my favorite of the bunch, but it was definitely different. Shredded pork that was dried and woven throughout the bun made it tasty. I wouldn't hate a mashup between the Spring Onion and Shredded Pork bun. That would be pretty good, I think.

It's pretty cool that we have a new addition to Morgantown. And, they've only been open a month, so I imagine they will continue to add new items. If you are passing through, be sure to stop and check it out. And, do not pass up that Portugese Egg Tart.

Grade: A
 

So, I made a trip to southern West Virginia recently for some freelance work (woo, check this out), and it was a good excuse for me to finally visit Dobra Zupas. This Beckley restaurant has been churning out incredible food - and beer - for more than a year now, so it was due time to visit.

Dobra Zupas, which means "good soup" in Slovene - paying homage to the restaurant owner's heritage, changes out their menu seasonally, but they have some incredible staples, like the Black and Bleu Fillet and the Crab Risotto. It really is an eclectic, charming spot.

Well, I spent the day with the owner Rebecca Zupanick, and Head Chef Jon Lester, who gave me a sneak peek at lots of amazing dishes they will be churning out now that the air is getting a bit cooler, a bit crisper.

Both of these people are absolutely incredible and allowed me to hang around the kitchen getting up close and personal with these tasty dishes - and being in a chef's kitchen is an honor, truly. I learned that the chef really lets the seasons dictate the dishes. They want the flavors to shine through and are flexible with what's available at the local markets to do so.



This fall, a roasted root vegetable pasta with rutabaga, cauliflower, squash and Anaheim pepper in a cream sauce will be featured as one of the weekly pasta specials. And WOW. This was something Jon just kind of threw together - which is an even bigger testament to his flair for flavors. Those roasted vegetables in this perfectly creamy sauce with just a touch of heat was beyond.

Another special will be a brown butter, pan-seared, bone-in pork chop over creamy cheddar polenta topped with Cognac-glazed apples. I'm not sure there's a better combo than pork and apple, and Jon kills it with this dish. Just absolutely kills it. That cheesy polenta just takes it up another notch.

And a curried carrot bisque is something he has been serving for some time now, and it's no surprise it sells so well. Perfectly flavored with some sweet, some salty, some depth and just a smooth, thick texture that just sings fall. Perfection.

And, last, but certainly not least, I got to try this apple pie shot. It's a poached Fiji Apple Pie Shot with brown sugar, apple cider, rum, amaretto, ginger, whipped cream and crumbled pie pieces that you eat as you drink it. I mean, now he's just showing off. Incredible.

And, of course, I couldn't leave without trying some of the beer. I got a growler of the ginger beer to go ... and I had a ways to get home (another stop along the way, too), and these incredible people assembled this sort of cooler so that I can take it home. I mean, I can't even with this. They packed it tight and full of ice, by the time I made it back to Morgantown hours later, it was still ice cold.

And, it was also delicious!

It's one thing to have absolutely incredible food (which they no doubt do), it's another thing to have absolutely kind, incredible people who will go above and beyond to make people happy. These are the kinds of people you want feeding you. These are the people you want to support. These are the people who are pioneering the incredible food scene in West Virginia and showing that we, too, do food well here. Damn well.

It's a sort of family moment when, after I had a chance to take all my photos, the front of house staff and back of house all gathered and we dug into these plates to try everything. Everyone truly loves the owner, and it's clear they love what they do. Everybody compliments the chef on yet another job well done. It's a special moment that, as a writer, I've experienced a few times. Being one of the staff is a compliment.

I've been to a lot of restaurants, you guys. A LOT. But, this one is special. The food is amazing, the people are incredible, and I'm so proud of how they're contributing to the West Virginia food scene. I can't see what else they do.

Grade: A