Kita is a creative Asian fusion restaurant in Charleston.



I've been there several times and enjoyed their regular menu.



But, did you know they have a secret lounge?



It is hidden behind a bookcase, and it has its very own menu only available there.



I ordered the "shrimp in a jacket," which is the cutest name. It was shrimp fried in a spring roll wrapper. Crunchy, and that sweet chili sauce is crucial to balance it all out.



Steamed pork buns are one of my favs. The texture of the bun is pillowy soft, and it gives way to this sweet and sour pork.



It's the experience here that stands out to me. It feels special and exclusive. The decor is unique, and it's like private dining at no extra cost.



Grade: A

Baker Cheese Company is a "gourmet grazing company that provides boxes, boards and tables for any event."



They also have an in-store cafe with a menu of larger size meals featuring the specialty meats, cheeses and spreads you'll find on their charcuterie boards.



Kitchen accessories, snacks, condiments, candles and more are also available to purchase. It was difficult for me to not buy one of everything.



I ordered the "Brie Mine" - Brie, Prosciutto, Fig Jam, Arugula, Mayo, Dijon on a Baguette.



This was a delightful sandwich. Light, but elevated. Artisanal. And a lovely blend of creamy, sweet, tangy and salty.



I have also had their charcuterie boxes before, and I was obsessed. They were so well-rounded, and I loved every bite.



The shop is really an extension of that. High-end products skillfully curated and expertly paired.



Have you been?



Grade: A

"At Eureka Café, our mission is to create a welcoming space and experiences that inspire community engagement, foster connection, promote healthy living, and encourage an appreciation for the natural world- whether gathered around the table, on a park bench, or at home," reads the website.



Eureka Cafe was opened in February by the Morgantown Board of Parks and Recreation.



They have a focus on whole grains and sourcing locally from farms, vendors, and more. Plus, the menu has vegan, vegetarian and gluten-free options.



I initially was a bit confused on how to get in, but once I found my way to the main entrance, I found the cafe.



It's bright and colorful with a display case full of pastries and other goodies. The spinach and artichoke pastry with microgreens caught my eye. All the filling was centered in the middle, but I spread it out so I can get a bit in every bite. Delish.



I also had the "Smoked Salmon Bagel" - Kettle-boiled Bagel topped with Smoked Norwegian Salmon, Whipped Cream Cheese, Cucumber, House Pickled Red Onion, Capers, & Olive Branch Farms Microgreens. Fresh & filling.



And I can't forget the beautiful, sparkling drink I had that was fruity and fabulous.



Grade: A

West Virginia State Parks Partners with WV Cooks for Unforgettable Dining Experiences

CHARLESTON, WV– WV Cooks is proud to announce the launch of Cellar to Table, a new and exciting dinner series highlighting the best of West Virginia-made value-added products.

The series will be hosted by West Virginia State Parks (WVSP), and draw on the inherent culinary talent at each location. Ten dinners will be held in ten different parks partnered with one representative from WV Cooks, as well as, WV Cooks Founder and WVSP Executive Chef Matt Welsch.

Cellar to Table promises to be a culinary journey like no other. The dinners will take place at various picturesque locations within West Virginia State Parks, offering guests a chance to enjoy incredible cuisine while immersed in the beauty of the Mountain State’s natural landscapes.

From tranquil lakesides to wooded hilltop views, each is a perfect backdrop for a delicious and memorable evening.

Each dinner will feature a menu carefully curated by a member of WV Cooks, showcasing WV’s culinary heritage, locally sourced ingredients, and West Virginia-made value-added products.

These products, ranging from artisanal jams and jellies to handcrafted sauces, honey, maple syrup, and more, reflect the Mountain State’s rich agricultural and culinary traditions.

“We are thrilled to partner with WV Cooks to bring Cellar to Table to life,” said Chef Matt Welsch.

“Each event will be a celebration of the incredible talent and passion for food that exists right here in West Virginia. From the locally sourced ingredients to the stunning venues, this series is all about showcasing the best of what our state has to offer.”

Cellar to Table is designed to be more than just a meal—it’s a celebration of the people and the products that make West Virginia’s culinary scene so special.

Guests will have the opportunity to connect with the chefs, the artisans behind the value-added products, and fellow food enthusiasts, all while enjoying a one-of-a-kind dining experience.

Cellar to Table is an event you won’t want to miss. Whether you're a local resident or visiting from afar, this dinner series will give you a deeper appreciation for the culinary wonders of West Virginia.

For more information about upcoming events and to reserve your spot, visit https://wvstateparks.com/calendar/ or follow West Virginia State Parks on social media for the latest updates.

About West Virginia State Parks
West Virginia State Parks is a division of the West Virginia Department of Natural Resources, managing more than 36 parks and forests across the state. These parks offer visitors a wide range of recreational opportunities, including hiking, camping, fishing, and events, while showcasing the natural beauty and cultural heritage of West Virginia.

About WV Cooks
WV Cooks is a collective of culinary experts dedicated to elevating West Virginia’s food scene. Together, they celebrate the state’s agricultural products, small businesses, and diverse culinary traditions, all while pushing the boundaries of creativity and excellence in the kitchen.

Cellar-To-Table Dinner Series

1/4/2025
Chef Marion Ohlinger
Canaan Valley Resort State Park
$50, 6:00 PM in the Maple Room

2/1/2025
Chef Rocco Basil
Stonewall Resort State Park
$55, 6:00 PM at Lightburns

2/23/2025
Chef Libby Nolle
Hawks Nest State Park
$55, 4:00 PM at the MUS Event Center

3/8/2025
Chef Duane Legg
Chief Logan State Park
$50, 6:00 PM in the restaurant

3/15/2025
Chef Melissa Rebholz
Tygart Lake State Park
$60, 6:00 PM in the restaurant

3/21/2025
Chef Donnie Orr
Pipestem Resort State Park
$50, 6:00 PM in the Cardinal Room

3/29/2025
Chef Keyarna Frederick
Twin Falls Resort State Park
$60, 6:30 PM in the Azalea Room

4/5/2025
Chef Anne Hart
North Bend State Park
$40, 6:00 PM in the restaurant

4/9/2025
Chef Damian Heath
Cacapon Resort State Park
$65, 6:00 PM in The Panhandle

4/16/2025
Chef Tim Urbanic
Holly River State Park
$48, 6:00 PM in the restaurant

Smokin' J's Rib and Brewhouse opened a new location in Morgantown recently at the Holiday Inn on Pineview Road. It is a large and modern space with a central bar and plenty of seating. But, I think because it is in the hotel, the restaurant fades to the background sometimes. When I visited recently with a friend, it wasn't very busy inside. The menu features ribs and other barbecue dinners, as well as beer-battered dinners.

"Smokin' J's uses a unique slow-smoking and cooking process. Our process tends to leave our Meats - Ribs, Chicken, Pork and Beef pinkish or reddish in color even though they are completely and thoroughly cooked. When you see this coloring it is the flavor of our Meats and why they taste so good," reads the website.

I ordered a half rack of ribs plus macaroni and cheese and broccoli salad.

"Our ribs, imported from Denmark, are the highest grade available. Our Ribs are selected by weight, age and meat content. Ribs, like all animals, vary in size and shape. We try very hard to make each portion correct in weight even though they may visually vary in size and shape. Mother Nature created these differences and we work with them the best we can."

The mac & cheese was drowning in a sauce that tasted overly processed. The broccoli salad could've marinated a bit more. But the ribs were tasty. I liked the tangy sauce, and the ribs pulled away from the bone fairly easily. Grade: B