Fernbank Public House has been one of the most anticipated new restaurant openings in Charleston that I can remember. This modern tavern with a nod to neighborhood nostalgia partnered with a well-known local restauranteur quietly opened to uproarious reviews. The small restaurant is situated on Bridge Road right beside Lola's. Parking can prove challenging with all of the great eating establishments here. But, once you're able to snag a spot, step inside Fernbank for some thing a little different. Clad with local art, loud chatter and a busy bar, I first ordered a drink. I picked a sweet and fizzy Elderberry Spritz cocktail that was the perfect way to begin my meal. There are a variety of stronger, less fruity drinks if that's your vibe. The menu features a variety of traditional pub fare that turns the creativity up a notch. House fries, mozzarella pearls, chicken tenders, hummus, shishito peppers, and, of course, burgers. I ordered 🍔 The Goat - Signature blend burger with housemade bacon jam & goat cheese served with lettuce, tomato, red onion and mayo on Charleston Bread Brioche with a side of fries. This burger was really tasty with the funk of the goat cheese pairing perfectly with the sweet and salty bacon jam. It's one of those burgers that's a bit tough to eat stacked, so it can be tough to get all the flavors and one bite. But when you do, it's glorious. The fries were also nicely crisp because they were double fried. That's the only way to eat a fry. Grade: A

TipTop, arguably West Virginia's premier coffee shop, recently moved just a few spots down the block in Thomas. And, I figured now was as good a time as any to visit.



I say premier coffee shop because it set the mold in the Mountain State for good, consistent, simple coffee in a trendy - yet comfy - space. This all remains true in their new space.



There are clean, modern spaces, local art, warm tones and a standard menu that includes cold brew, pour over, espresso, americano, cortado, cappuccino, latte, hot chocolate, cider and more.



I ordered a spiced cider and one of their strawberries & cream pastries. I loved the warming flavors of the drink paired with the light, fresh pastry. Neither too sweet, but enough to satisfy the craving. You really can't go wrong with any item here. The coffees are bold, the pepperoni rolls were solid and the pastries are classic, yet inventive.



Have you been?



Grade: A

Cafe Appalachia recently opened a second location in downtown Charleston. The original is located in South Charleston. But, both are more than just restaurants.



"Café Appalachia ... is a social enterprise that is open to the general public as a coffee house and popular breakfast and lunch destination.

The Café offers farm-to-table foods grown on-site and/or locally sourced. ReIntegr8 participants are trained at Café Appalachia and Café Appalachia Catering, where they learn how to grow food, prepare wholesome, nutritious meals and gain valuable skills and employment experiences.

Café Appalachia allows you to experience their garden-raised meals in your own home through GrubHub or business through its catering services, Café Appalachia Catering. The Cafe' hosts private events such as wedding rehearsals, receptions, bridal and baby showers, holiday parties, board retreats, and more," reads the website.



The downtown location is fairly small, with just a handful of tables. But the standout visual is a wall decorated with mountain imagery and a powerul quote.



The menu features standard sandwiches, salads and breakfast items. I ordered the "flat iron steak - Seared flat iron cooked to medium rare, sliced thin and served cold. Wrapped in naan, topped with baby arugula, fresh tomatoes, shaved parmesan and a house made parmesan horseradish aioli." I really enjoy horseradish, so that is what sold me here. The sandwich was pretty average; not bad, but nothing you couldn't make at home - and there's nothing wrong with that! It is fairly healthy, too, so bonus points. If you're looking for a good standard sandwich, this is for you. If you're looking for something with big and bold flavors, you might want to find out how to punch it up.



Grade: B

FestivALL Charleston released the wine and beer pairings for its five-course meal for the upcoming FeastivALL fundraiser at the University of Charleston on February 17.

The fundraiser, which raises much needed funds that support the arts year-round through festivals, afterschool programming, in-school programming and more, features a five-course meal with wine and beer pairings, live entertainment, a live auction, an online auction, a VIP reception and more.

In honor of James Beard Award Finalist Chef Paul Smith, who has supported the FeastivALL fundraiser since its inception, each course will have elements inspired by the James Beard cookbook.

The pairings provide wine and beer with every course that will be voted on by the attendees to show which pairing best matches the dish. In 2023, the wine pairings were voted as the best of the evening.

The menu with pairings is as follows:

Appetizer: Tuna Tartare Wontons prepared by Chef Seth Samples, University of Charleston
Beer: Hawk Knob Hard Cider Salty Beach
Wine: Whitehaven Sauvignon Blanc

Salad: A Humble Salad - Baby Arugula & Shaved Brussel Sprouts with Candy Striped Beets, Roasted Fennel, Toasted Pine Nuts & Parmesan Reggiano finished with Tomato Vinaigrette made with DiTrapano Olive Oil prepared by Chef Emily Isaac, The Humble Tomato
Beer: High Ground Brewing Ymir the Creator Farmhouse Ale
Wine: William Hill Chardonnay

Soup: Tuscan Bean Soup featuring DiTrapano Olive Oil and James Beard-inspired Chicken Broth prepared by Chef Tim Urbanic, Bop & Nana’s and formerly Cafe Cimino
Beer: Jackie O’s Endless Echoes Hazy IPA
Wine: Thread Count Red Blend

Entree: Braised Wagyu Beef Cheek Bourgogne with Herb Garlic Yukon Gold Smashed Potatoes and Seasonal Vegetables prepared by James Beard Award Finalist Chef Paul Smith, 1010 Bridge, Ellen’s Ice Cream and The Pitch
Beer: Bridge Brew Shays Revenge Oatmeal Stout
Wine: Quilt Napa Cabernet

Dessert: James Beard-inspired Shortcake with West Virginia Maple Sugar Strawberries and Bourbon Chantilly Cream prepared by Chef Brian Magliochette, CB Culinary Service in Pittsburgh
Beer: Screech Owl Wild and Wonderful Strawberry Blonde
Wine: Lamarca Prosecco

Tickets for the fundraiser are on sale now at festivallcharleston.com/feastivall. Sponsors for the event include Mountain State Beverage, Harris Brothers Roofing, Charleston Audi, Hooten Equipment, AP Branded, and Nina Denton Pasinetti.

Mama K's Kitchen is one of my favorite new finds in Morgantown. Located in Star City, the restaurant has a nice little back story.

"In 1906, Mama Kay was born in a modest village in Italy, San Giovanni in Fiore. By the age of 5, she immigrated to a small coal-mining town in the United States where she married a fellow Sangiovannese immigrant, Papa Joe. By 19 years old she had 5 children, no formal education and they had been thrown out of company housing for Papa Joe's labor organizing efforts.

It was in the midst of this that Mama Kay became devoted to feeding not just her family, but the entire community. Well before formal programs existed, she opened her home and kitchen to nourish those around her, especially those in need. She was known for handing out fresh-baked bread on Sundays, while necessity led Papa Joe to open a local grocery store. It was the best way to feed their family and everyone else, too. Mama Kay mastered simple recipes that allowed her to open her kitchen to everyone. She had very little, but resourcefully built an experience of togetherness and plenty. There was no room for waste while she built a social framework her town relied on.

In continuing her spirit and that of so many immigrant families, we open Mama K's Kitchen to share at your table."



The space is upstairs and in the back of a building, so it's a bit like a secret. But once inside, it's bright and airy, if not a bit small. They serve meals in this space, though they also rent out a space and do catering, as well.



Let's get to the food. The menu has some fun items - like artisan toasts, pastas, salads, sandwiches and specials. I could have ordered anything on the menu and been happy, but I went with the following:



- Sausage Broccolini with orecchiette, pepper oil, garlic

- Mushroom Toast with roasted mushroom, shallot, ricotta



Both of these were tasty on their own. A nice mix of textures, plus bits of freshness. And I like the creativity behind of each of these. It's like taking classic flavor combos but kicking them up a few notches.



But they both would have benefitted from a drizzle. Truffle oil? Balsamic? Some chive cream? I think I just want some more richness to round it out to perfection.



Grade: B