When I think of White Sulphur Springs, I tend to think of The Greenbrier.



But, lately, there have been some new businesses opening that are helping to set White Sulphur Springs apart from that standard association.



There's a block of buildings on Main Street that is now home to a couple restaurants, an event space, and a brewery with an outdoor beer garden.



My first stop at this complex was at The Local Cafe. This coffee shop has ice cream, as well as some grab-and-go sandwiches and salads. 



I ordered the Appalachian Affogato, which is a scoop of your choice of ice cream and a shot of hot espresso over top. Typically, you'd eat this with a spoon, but since we were heading out of town, I got mine in a to-go cup and enjoyed this sort-of coffee milkshake. I like my coffee on the sweet side, so I was all about this combination.



I also tried an apple coffee cake pastry, which was okay. I arrived at the end of the day, so it was a bit more dry than I'd love. But, it would be perfect for dipping into coffee. If my coffee wasn't already floating in ice cream.



Have you been here yet?



Grade: A

There are quite a few Sam's Hot Dog Stand locations in southern West Virginia that serve up steamed buns, all-beef hot dogs, chili and slaw to make the iconic West Virginia hot dog. The most recent Sam's location that I discovered is in Point Pleasant. It's located in a small strip with a few other businesses. I actually didn't go inside, but rather went through the drive through. It was odd, though, that there wasn't a menu posted outside to order from. 



I knew what I wanted anyway - the traditional WV slawdog. The bun was less steamed and more hard. Maybe stale? Maybe a previous toast? Either way, I like the steamed bun, and this one had a bit more slaw than I'd love. Overall, though, still a good version of a slawdog. Flavorful chili, good slaw consistency, not bad.

Grade: B

Main Street Grill in is a hidden gem in Romney. The Romney location is actually the second branch of the restaurant Main Street Diner, with the original being in Slanesville - but I haven't had a chance to visit that one, yet. 



This space is really cool. From the outside, it looks like five different buildings that abut one another and have a specialty: soda shoppe, seafood, grill, steaks, pasta. 



When you arrive inside, it's one large space. But the menu does reflect those various options - and even more than that, including "China Town Bowls," "Skillet Sensations," wings, wraps, etc. 



We got started with a fresh mini loaf of bread and a dab of butter. Mmm-mmm. Buttery, full of gluten and just a hint of sweetness.



Then, my milkshake was delivered. This caramel milkshake was everything. Why isn't this in the standard lineup along with chocolate, vanilla and strawberry everywhere?



I ordered a crab cake so I could try something from the seafood section. It had some decent flavor, though I tend to love mine with a nice crisp crust on the outside. And giant chunks of white crab meat. The remoulade had a slight kick, which was nice.



For my entree, I went with "General Tso's Chicken" - Everything's on Main Street... Boneless breaded chicken breast tossed in General Tso Sauce with broccoli and rice. It's not every day you find a Chinese-American dish at a place that doesn't focus on that cuisine, so I was interested. And, it was very good. The meat was white and moist - no stringy or gristley bits. I also love long bites of broccoli. And then that sauce drips down in the white rice, creating my favorite part. Overall, a very tasty meal.

Grade: A

I have been to Berkeley Springs Brewing previously in their prior location, but since they have moved spaces and expanded, I needed to make another trip. 



This brewery, located along Michigan Lane in Berkeley Springs, is especially unique because Berkeley Springs is known for its spring water. And, beer is all about the water. So, it has a great selling proposition for its beverages.



The flagship styles for Berkeley Springs Brewing include Cacapon Kolsch, American Amber, Berkeley Brown, Warm Springs Pale Ale, Stonewall IPA, Old Oak Stout, and Lover's Leap IPA.



They also produce Mountain Top Tea beverages, which are low ABV, low calorie, low carb with natural flavor (and many are gluten free) seltzer alternatives. Flavors include: Blackberry, Early Grey Tea, Green Tea Sour and Mandarin Orange Rooibos.



They even had a hard kombucha, which I took home with me on this particular occasion - just because it's different. I'm not sure I know of another brewery in the state doing a hard kombucha. 



The space inside is large, with wooden beams and a huge, wooden bar. There is space for groups, but also lots of bar seating. So I ordered a snack as I took in the space.



The menu features everything from nachos and hummus to BBQ pulled pork and Belgian waffles. That's not to mention their specials, which on this day included a Cranberry-Walnut Brie Plate that I could not pass up. It was served with a large baked brie topped with cranberry and walnuts and served with pita bread.



I snacked on this all the way back to Charleston. The kombucha, of course, had to wait. 



But both were delish. I really appreciate the creative approach to both the beer and food - to branch out and try some weird stuff. It's a fun departure from my regular rotations of beer. 

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

My favorite part of summer isn’t sunshine or swimming pools. It’s not warm temperatures or fireflies at night.

It’s tomatoes. Plump, bright red tomatoes.

Tomato sandwiches on white bread with Duke’s Mayo. Tomato salads with cucumbers and Italian vinaigrette. Tomato pie topped with sweet basil.

Tomato pie — and not the Sicilian version of dough and sauce — is a savory dish created in the Southern United States and adapted in Appalachia. And, it’s perfect this time of year.

This pie is at its prime as a summer dish, when tomatoes are in season and naturally sweet. It’s a great way to use up those end-of-the-season fruits (or vegetables?) from the garden. (P.S. Scientifically, the tomato is a fruit. But in a culinary sense, it’s a vegetable.)

The summertime pie likely dates back just a few decades. Southern Living published its first recipe for tomato pie in June 1978 — around the time the dish seemed to become widely popular.

Most recipes call for a pie shell with a filling of caramelized tomatoes — maybe with basil or other herbs — covered with a topping of grated cheese with mayonnaise or sour cream. I’ve also seen a far less common sweet tomato pie that uses green tomatoes that have been butter and sugared, though it seems to date back much later in history.

Whether you have red tomatoes or green tomatoes on hand, they can help make a delicious southern tomato pie. Try a savory version with tomatoes like Mortgage Lifters, Cherokee Purples or Brandywines. Or maybe Old German, Akers West Virginia and Hillbillies. Having at least two varieties helps provide some variation in texture and flavor.

Enjoy one last tomato dish of the season by tasting the flavors of the south — no matter whether you say “toMAYto” or “toMAHto.”