Morristown Bagels & Deli, located at 121 Morris Street in Morristown, New Jersey, is a longtime local favorite known for its hand-rolled bagels and hearty breakfast sandwiches.
The shop has been family-owned for more than 75 years and prides itself on baking bagels fresh daily. Popular menu items include classic New Jersey combinations like Taylor ham (also known as pork roll), egg, and cheese on a bagel, along with a wide variety of cream cheese spreads, Boar’s Head deli sandwiches, and other breakfast and lunch options.
Morristown Bagels & Deli uses Taylor ham, which is the term most commonly used in northern New Jersey, including Morristown. While “Taylor ham” and “pork roll” refer to the same product -- a seasoned, cured pork product invented by John Taylor in Trenton in the 1850s—the name you hear depends on where you are in the state.
In northern New Jersey, it’s almost always called Taylor ham, after the original brand name, while in southern and central parts of the state, people say pork roll. I enjoyed my Taylor ham, egg, and cheese bagel, which is not unlike a good ol' fashioned bologna sandwich.
Grade: B
Here's my latest column:
Some say it was first stirred by a camp cook in Virginia. Others swear by a Georgia hunting tale.
But along the winding backroads throughout the mountains, Brunswick stew found another home – in church basements, smokehouses and backyard kettles.
Brunswick stew is a hearty, slow-simmered blend of meat, vegetables and smoke. It’s somewhere between a soup and barbecue.
Origins
Both Brunswick County, Virginia, and the city of Brunswick, Georgia, claim the title. The Virginia version traces back to 1828, when an enslaved man named Jimmy Matthews is said to have cooked the first batch for a hunting party, combining squirrel meat with onions, stale bread and whatever else was on hand.
The Georgian legend tells of a similar concoction bubbling in a pot for a group of politicians. Over the centuries, both stories have gained regional pride, with festivals, roadside signs and bragging rights attached.
The dish traveled up the barbecue and hunting routes that link the coastal South to the hills, settling wherever a cast-iron pot and a crowd could be found.
And while it is not an original mountain creation, it is certainly at home here – especially in Appalachian Virginia, western North Carolina, and north Georgia. As the dish moved inland and up into the hills, Appalachians made it their own.
Ingredients
Geography has always been a defining ingredient in Appalachian food. What grew or grazed nearby determined what ended up on the table.
The earliest mountain versions of Brunswick stew didn’t follow a recipe so much as a rhythm: a base of smoked or stewed meat, plenty of vegetables and a long day of slow cooking over a wood fire.
When times were lean, squirrel or rabbit might fill the pot. When times were better, it was pork or chicken. In either case, the stew served the same purpose – to feed a crowd, to warm the bones and to stretch a little into a lot.
In contrast to the coastal versions that might lean sweeter or saucier, Appalachian Brunswick stew tends to be heartier and smokier. Most commonly, Brunswick stew here features pulled pork or shredded chicken, slow-cooked until tender, with corn and lima beans adding bursts of texture.
The tomatoes give it tang, and a touch of barbecue sauce or vinegar adds depth. Some cooks thicken it until it’s almost scoopable with a fork, while others leave it brothy, better suited for a cold mountain evening.
Legacy
The dish reflects the Appalachian ethos of thrift and respect for ingredients. Nothing went to waste. Leftover meats from the smokehouse, canned vegetables put up the previous summer, even scraps of stale cornbread could find their way into the mix. This practical approach transformed necessity into heritage, making dishes like Brunswick stew a living testament to Appalachian resourcefulness.
In some communities, Brunswick stew would be one offering in what’s known as “stew outs.” Families or church congregations would set up cast-iron kettles outdoors, stirring for hours with wooden paddles, the scent of tomatoes and smoke curling through the air. It wasn’t just about the food. It was about the fellowship. People brought what they had, contributed to the pot, and left with full bellies and fuller hearts.
In a region too often misunderstood or oversimplified, dishes like Brunswick stew remind us that Appalachian food isn’t poor food. It’s proud food – deeply rooted in creativity, community, and endurance. It’s not just about who invented it, but who keeps it alive. And in Appalachia, that means everyone who still believes that the best meals are the ones shared – slow-cooked, smoky, and steeped in history.
GRÜV is a bar and grill located at 10 Capitol Street in downtown Charleston, West Virginia. It opened in 2023 in the former Big Joe’s location.
The restaurant serves a menu focused on smashburgers, sandwiches, and bar-style appetizers. Think tempura Brussels sprouts and fried naan with dips. Notable menu items include the Three Little Pigs sandwich with pulled pork, ham, and bacon, and the Chicken Cordon GRÜV, made with a breaded sous-vide chicken breast, ham, and Swiss cheese
The fried green tomatoes were crisp on the outside with a tangy, tender center, perfectly balanced by a light cornmeal coating.
The tempura Brussels sprouts were light and crispy with a delicate batter that complemented their natural sweetness. The side sauce is a version of tentsuyu, which is made from dashi, soy sauce and mirin.
The Edge SmashBurger features two juicy patties layered with smoky bacon fig jam, tangy goat cheese, and a drizzle of hot honey that adds a sweet-heat contrast. The spring mix provides a fresh balance, while the crispy pork rinds on the side add a salty crunch to finish the dish - even though I could take or leave those.
The Pickle Fries are crisp and tangy, offering a satisfying crunch with every bite. Their briny flavor pairs well with the cool, creamy house-made ranch for a simple but flavorful appetizer.
The Chipotle Pimento Cheese Fries combine smoky, creamy, and spicy flavors in one dish. The twisted fries are topped with rich chipotle pimento cheese, crispy bacon, and a drizzle of sweet pepper jelly, while fresh jalapeños add a bold kick to each bite.
Grade: A
Mario’s Restaurant & Lounge in Weirton is a beloved family-run institution that’s been serving authentic Italian fare since 1955.
Founded by Mario DiCarlo, an Italian immigrant who brought his passion for traditional cuisine to the Ohio Valley, the restaurant quickly became known for its homemade pasta, hearty lasagna, veal parmesan and perfectly seasoned sauces made from scratch.
Mario DiCarlo was a member of the same family that created the iconic DiCarlo’s Pizza and brought the family’s signature Ohio Valley-style pizza to the restaurant.
You know - the square pizza with cheese added after baking. Over time, the business grew into a full-service restaurant and lounge, offering classic Italian dishes alongside “DiCarlo’s Original Pizza.”
Mario’s remains family-run and continues to honor its founder’s legacy while maintaining a clear connection to the DiCarlo family tradition that began in nearby Steubenville.
The salad was fresh and crisp, with simple greens, tomatoes, and cucumbers that made for a light, refreshing start.
The fettuccine alfredo was rich and creamy, with perfectly coated noodles that delivered classic comfort without feeling too heavy.
The meatball heel stood out with its crusty bread, tender meatballs, and melted cheese, creating a hearty and satisfying bite.
The pizza rounded out the meal with a crunchy crust, tangy sauce, and just the right amount of gooey cheese — timeless, balanced, and delicious.
Grade: A
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