When you arrive to a restaurant to see a window boarded up, you know you're in for an adventure. Apparently, a car drove into the window of The Zone Bar & Grill, but that didn't stop them from operating. So, inside we went.



The sports bar was empty during the day for lunch, but the pool tables and dart boards give me the impression that the nightlife is more robust here. Things were also a bit sticky and the air a bit stale.



The menu was a bit more expansive than standard bar fare: appetizers, wings, sandwiches, burgers, wings, pasta, salads, etc. Not a bad assortment.



I ordered the mushroom, onion, Swiss burger. I was hoping for this extremely melty umami-packed mixture that would have added a lot of moisture, but it fell a little short. There was a bit of melted cheese, but it stopped there. I want the spices and seasonings to be kicked up several notches.



Grade: C

"The Southern Kitchen WV is woman owned and community driven. Sharell Woodward, a graduate from West Virginia's own WVU strives to not only feed the soul's of those in the community but also invest in the community... because there is no community without UNITY!"



This restaurant is unique in a few ways. When I first entered, there is a hostess stand that primarily looks as though it's a carry out restaurant. But you can enter the dining room behind that stand. then, there is kind of a bar upfront and also some lounge-like seating. I think they were still getting into their groove when I visited, but food can trump anything.



I did the "Pick FOUR: (2) Meat (2) Side" - Baked Mac & Cheese; Pasta Salad; Meatloaf; and Sweet & Sour Meatballs.



The meatballs were by far my favorite. I love the sweet and sour juxtaposition. I would have loved some more sauce with the meatloaf and some more *oomph* with the pasta salad. You can't go wrong with mac & cheese in my book. Some really good, some OK.



Grade: B

I'm on a mission to visit every T&L Hot Dogs location. These WV classic hot dog joints are usually decorated in the theme of a diner. That is certainly the case at the location in Clarksburg at Rosebud Plaza.



"With seven great locations and our famous hot dog chili for sale at your local grocery store, you’re never far from a dining experience that is pure Americana. Enjoy our classic hot dogs, made-to-order Black Angus burgers, hand cut french fries, homemade cole slaw and thick milkshakes – while surrounded by great American nostalgia."



I went for the standard West Virginia style hot dog complete with chili, slaw, mustard and onions. I was surprised to see hunks of carrot in the law, because that's usually not as noticeable. Not a bad hot dog; a solid quick choice when the hankerin' hits.



Grade: B

Here's something I bet you've not seen before: a shipping & mailing company/bubble tea cafe. Boba in the front, bubble mailers in the back.



Fusion Tea features adorable, giant squishies when you walk in. Plus keychains, pens and more featuring boba.



Then, to the side, there is a menu featuring fruit teas, milk teas, lemonade, yogurt, ice blended, slushies, iced coffee and more. Plus even a few sweet treats.



I ordered the Happy Family Milk Tea with boba, clear boba, rainbow jelly, and red bean. Yes, sweetened red bean.



First off, I love all the different textures. I can see this one being a hard one to swallow for picky eaters because of the jellies and the beans, but that's what makes me enjoy it. It's sweet, but more complex than just straight sugar. It's interesting.



Grade: A

Here is my latest column for the newspaper:

Cornbread is controversial.

Savory? Sweet? White cornmeal or yellow? Finely ground or coarse? Baked or fried?

It’s treacherous territory to wade into. Culinary landmines pave the path of conversation, which is why I have avoided the topic. Until now.

The truth is, I don’t have an allegiance to a particular type of cornbread. I didn’t grow up eating it — aside from school lunches when it was paired with chili — so I don’t have those deep-rooted memories or moments associated with it.

But many do. Whether it was served with every family dinner or grandma passed down her recipe, cornbread elicits feelings in people.

Like whether you prefer stick or slice pepperoni in pepperoni rolls. Or whether ketchup belongs on a hot dog. Or whether pineapple is acceptable on pizza.

People have opinions. Strong ones.

Opinions often fall along the geographical boundaries of North vs. South — and Appalachia straddles both.

Corn pone: More than an insult

First, though, there were indigenous communities growing corn before colonists adopted the practice. Then, everyone was making corn pone, which is made of cornmeal, water and salt, plus lard or drippings. Many in Appalachia still make a version of this recipe and refer to cornbread in a pan as a “pone” of cornbread.

Then in the early 20th century, industrial milling was introduced in the South. It changed cornmeal because the corn was harvested before it was ripe in an effort to increase the quantity, improve the shelf life and decrease the cost. But, that led to a loss of flavor and sweetness in cornmeal.

So, the North became known for its sweet cornbread, while the South for its savory cornbread.

But, that divide runs even deeper. Poor cooks in the South — especially Black cooks — may have compensated for the cornmeal change by adding sugar and flour to their cornbread, creating a sweet cornbread recipe that was subsequently passed down through generations, according to Kathleen Purvis’ award-winning article “Why does sugar in cornbread divide races in the South?” in The Charlotte Observer.

The cornbread lines of demarcation are not straight and contain myriad branches. That’s why the tired refrain along the lines of “if cornbread was meant to have sugar, it would be cake,” begs the larger question of who gets to decide what is and what is not considered “Southern” food – or even Appalachian food, for that matter.

Appalachia’s version

In Appalachia, the one cornbread constant is that it is most often prepared in a cast iron skillet. Recipes have likely been passed down through oral traditions and may also go by “johnny cakes” or “hoe cakes,” which is essentially a cornbread pancake.

Often, family recipes call for very few ingredients — reflective of the mountain tradition of making use of humble ingredients that are available. But, you’ll find some cornbread recipes with white cornmeal and others with yellow. You’ll find some with sugar and some without. Some may incorporate local maple syrup or honey. Others may rely on buttermilk.

Like many Appalachian dishes, cornbread has often been made as a means of necessity. It is cheap and filling and pairs well with soup beans, chow chow or milk to create a delicious meal. Plus, it can come together pretty quickly.

Cornbread diversity is welcome here in Appalachia. Make it how your family has made it for years, or mix it up and try something new. Now for the next debate - beans or no beans in chili?