Super Duper Burger is a San Francisco-based burger chain that is a step up from others: It boasts organic, locally sourced, humanely raised ingredients, including vegetarian-fed beef with an 80 to 20 protein to fat blend.



"From our famous (free) house-made pickles to the hand-painted signage, to our cheerful staff, we build our restaurants like we build our burgers—sustainably, locally, and with an unwavering commitment to quality. We work with local designers, sign painters, and artisans because it reduces our carbon footprint, and, frankly, because they’re some of the best in the world," reads the website.



The space definitely has a West Coast vibe, with some indoor-outdoor spaces and bright colors. The furniture is pretty modular and not exactly exactly cozy so you're not sticking around too long. There is a pickle jar, but I was a bit hesitant to test the communal waters.



I ordered the mini burger: One 1/4 lb daily ground, all-natural, vegetarian-fed Brandt Beef patty - cooked medium and served on a freshly baked bun with lettuce, tomato, red onion, and Super Sauce.



Plus a side of garlic fries: Fresh Garlic & 6 Month Aged Cheddar



Add in 3 dips: Homemade Super Sauce, Mayo & Chipotle Aioli.



The fresh strawberry shake is not skimping on the fresh strawberry - which had a heaping helping on the top.



The burger not only tasted great, but it also was presented in a lovely way. Certainly a step up from other burger joints. just a bit fresher, cleaner, and more succinct flavors. I think all fries should be garlic and/or truffle fries, so this also receives top marks from me. The shake was great. All in all, an elevated burger experience that is still quick but without cutting corners.



Grade: A

You can enjoy a specially crafted dinner menu full of classic Charleston dishes that have been elevated with a modern edge for one night only at an area restaurant.

The Third Annual “Modern Mountain Measures” dinner returns on May 5 at 1010 Bridge Restaurant & Catering in Charleston with 2 p.m. and 5 p.m. seatings.

Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving.

James Beard Award Finalist Chef Paul Smith has hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites:

SALAD: Arugula, fried feta, mandarin oranges, toasted almonds, honeycomb, and a citrus herb vinaigrette Inspired by: Mandarin and Lettuce Salad, Mountain Measures, page 55, submitted by Mrs. Craig M. Wilson

ENTREE: Appalachian roasted chicken with lemon herb risotto, roasted spring vegetables and a white wine jus Inspired by: Chicken with herbs and wine, A Second Serving, page 131, submitted by Marta D. MacCallum (Mrs. Daniel).

VEGETARIAN ENTREE: Soy-glazed pressed tofu, mushroom dashi, sauteed edamame, snap peas and pickled vegetables Inspired by: Vegetable casserole, A Second Serving, page 197, submitted by Joellen A. Kerr (Mrs. Roger W.)

DESSERT: Chocolate mousse bomb with mixed berries and honeysuckle anglaise Inspired by: Chocolate Mousse, A Second Serving, page 328, submitted by Bavarian Inn and Lodge

The meal will also include passed hors d’oeuvres and a pomegranate sparkling drink.

The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

Modern Mountain Measures tickets are $100 through April 19, at which point they will increase to $115. Additional drinks and copies of the cookbooks will be available to purchase at the restaurant. The nonprofit will also be accepting donations of menstrual hygiene products at the event to donate to those in need. The dinner will be held at 10101 Bridge Restaurant, located at 1010 Bridge Road, Charleston, WV 25314.

Learn more and purchase tickets here: https://bit.ly/mountainmeasures

Established in 1923, the Junior League of Charleston is a group of professional women dedicated to building a better community. Through volunteer service and project management opportunities, the group develops leadership skills, builds lasting relationships and strengthens the Charleston community. The Junior League of Charleston is a 501©3 organization and is part of one of the oldest, largest women’s volunteer organizations in the world.

For more information, visit http://jlcharlestonwv.org/

Pete's Breakfast House is a family-owned restaurant that has been serving Ventura County since 1981.



"Back in the early 80’s, a young entrepreneur and food wizard, Peter Ransom, took over the small café '2055 Main Street,' with the intent to serve freshly prepared breakfast ... In 2003 Peter and Lyndsay Timpson (two transplanted Brits) happened upon 'Pete’s Breakfast House' and they had to buy it. Pete’s name was on the door after all! Forever after, Peter Timpson became known as Re-Pete."



This restaurant was featured on Food Network's Diners, Drive-Ins and Dives.

"First airing in 2012, Pete's Breakfast House was featured on the Food Network's hit show Diners, Drive Ins and Dives. Host Guy Fieri stopped by to see what your local diner was cooking up. We shared with him some of our favorites, including our pancake roll with yogurt and berries that he called 'righteous.'"



I ordered a simple grilled ham & cheese with a side of fruit. I always like having a side of something cool, fresh and sweet anytime I have a hot main entree.



Overall, it was fine. It was nicely grilled, and there was ample cheese. I was happy my side of fruit wasn't primarily composed of melon. A good, simple meal.



Grade: B

Crisppi's Chicken is a new restaurant in Huntington that was opened with the help of hometown-boy-turned-football-legend Randy Moss. Raised in Rand, West Virginia, Moss is a Pro Football Hall of Famer who played in the NFL for 14 seasons, most notably with the Minnesota Vikings. The chicken restaurant, originally known as Chick-a-Boom, started in Philadelphia and serves a menu full of chicken sandwiches, tenders and waffles. Within the past week, though, the restaurant has created a bit of stir when owner Kurt created a social media video to call out the Huntington community, claiming it has not been supportive of the restaurant and only spouts negativity.

“The entire community is filled with negativity. Being an African American company, this is what we deal with on a regular basis. We are not the other color, which is unfortunate to you guys, because if we were the other color, I’m sure there would be a lot more respect," Kurt says in the video.

That created some backlash on social and led to Kurt and co-owner Brittany going on the "Talk Huntington” podcast led by host David Williams, also known as "Alligator Jackson," where they doubled down on their stance - claiming Kurt was not calling Huntington racist but was instead saying his own African-American community isn't supporting the restaurant, defending their decision to not serve ketchup by calling it sugar and tomatoes, as well as their decision to not accept cash. Here's my quick, unsolicited two cents: Social media is tough. As someone who has been on the business side of social media for over a decade, you see a lot of negativity. Part of being a PR professional is growing a thick skin and being able to not take the heat personally. It takes a lot of practice and experience to know when to respond on social and when not to. There's also a time to stick to your guns and a time to give the customer what they want (like ketchup) if you want to stay in business (side note: My proximity to Pittsburgh growing up will always make me loyal to Heinz). I made a trip to Huntington today to check this place out. They have cute branding with bubbly letters, an adorable chicken, a countertop with a neat flame visual and some sleek black & white furniture inside. I placed an order on DoorDash and picked up my squared box bag to go. The bag is super sturdy with cloth handles, and the packaging has a foil interior to keep the food crispy. I'm legitimately impressed with the packaging. I ordered the Sweet Thai Combo - Served On A Brioche Bun, Crisppi's Sauce, Scallions, Sweet Pickle, American Cheese, Coleslaw, Sweet Thai Sauce. This in which was very good. The two tenders were super crisp, but moist inside, and the sauces, added some sweetness and tang. Crunchy slaw and a soft bun took it touchdown territory. It may be the best chicken sandwich in the region; I don't say that lightly.

The fries, however, were thick and soggy and had no seasoning. They may have benefited from that box had they not been sitting in the bag for too long, which kept the air still inside. I also had the Fruity Pebble waffles, which, too, ended up too soggy for me. But I did like the flavor of the waffle. Even without the syrup and cereal, the batter itself was slightly sweet.

So, there is a lot to digest here. And, everyone is entitled to their own opinion, and how that affects where you do or do not dine. But if we are talking food alone, then I give it a ... Grade: B

Lee Street Lounge is primarily a bar and entertainment venue. It does, however, have a limited menu of fried apps and pizza. Occasionally, they will have other specials or additional items.



I went around the holidays when they had drag bingo. It was so entertaining and fun to be part of the lively atmosphere. I even won a round of bingo!



For food, they actually had just hot dogs and nuts available outside that I think was a separate sort of fundraiser.



Though I wasn't mad at a simple hot dog with ketchup! Even if that is sacrilegious in most parts of southern West Virginia.



I thought it was only appropriate to stop back to experience the food coming out of their own kitchen.



On a return visit, I had a trio of cheeseburger sliders and a side of fries. Pretty basic. A bit cold. But serviceable.



Environment and experience are great. Food could use a little work.



Grade: B