Abbott’s Lobster in the Rough is a beloved waterfront seafood spot located in Noank, Connecticut, known for its classic New England charm and laid-back atmosphere. Established in 1947, the restaurant overlooks the Mystic Harbor, offering stunning seaside views that perfectly complement its fresh, no-frills seafood menu. The star of the show is, of course, the hot lobster roll — a generous portion of tender lobster meat served warm and drenched in butter on a toasted bun, a regional favorite that has earned national acclaim. A Connecticut-style lobster roll is served warm, featuring chunks of lobster meat sautéed in melted butter and placed on a toasted, split-top hot dog bun. It’s simple, rich, and buttery — meant to highlight the sweet flavor of the lobster itself. Abbott’s serves a lobster roll that stands apart from the traditional versions found elsewhere in New England. Instead of the usual split-top hot dog bun, they use a soft, round, toasted hamburger-style roll that cradles a heaping portion of warm, buttered lobster meat. The lobster is served Connecticut-style — pure, simple, and drenched in melted butter, allowing the sweetness of the meat to shine without any mayo or filler. The roll itself is lightly toasted to provide just enough structure to hold the warm, tender chunks of lobster, but it remains soft enough to soak up the butter. Grade: A

Frank Pepe, born in 1893 in Maiori, Italy, immigrated to the United States in 1909 and eventually settled in New Haven, Connecticut. After working in bakeries and other jobs, he and his wife Filomena opened a small bakery in 1925 on Wooster Street, which soon evolved into a pizzeria. Pepe began selling simple “apizza” pies — thin, coal-fired pizzas topped with tomato, garlic, olive oil, grated cheese, and sometimes anchovies — and quickly gained a loyal following. In 1937, the business moved into a larger space at 157 Wooster Street, where it remains today. Known for its distinctive charred crust and commitment to quality, Pepe’s became a New Haven institution, with its white clam pizza later achieving iconic status. It was introduced in the mid-20th century, when clams were abundant and cheap along the Connecticut shoreline. The pizza is built on Pepe’s signature thin, coal-fired crust, which develops a crisp, slightly charred texture from the high-heat brick ovens. Instead of a tomato base, it uses fresh shucked littleneck clams, grated Pecorino Romano cheese, garlic, olive oil, and a sprinkle of oregano. The brininess of the clams mingles with the sharp, salty cheese and the roasted garlic, creating a pie that is rich yet balanced, with the smokiness of the crust tying everything together. Grade: A

Sally’s Apizza is a legendary New Haven pizzeria founded in 1938 by Salvatore “Sally” Consiglio, whose mother purchased the Wooster Street storefront for $500 and encouraged him to turn it into a restaurant. After Sally’s passing in 1989, his wife Flo and their sons Bobby and Ricky carried on the family tradition, keeping the business rooted in the same methods and recipes that made it famous - the coal-fired techniques and sauce-forward pies. Often compared with nearby rival Frank Pepe’s, Sally’s remains a cultural icon and a central player in the ongoing story of New Haven-style pizza, celebrated nationally for its authenticity and deep neighborhood roots. New Haven, Connecticut, is known for a distinctive regional pizza variation that originated in New Haven, Connecticut. Locally called “apizza” (pronounced ah-beetz), this style is known for its thin, chewy yet crisp crust that’s baked in a coal-fired brick oven, giving it a signature char. The sauce usually takes center stage, with cheese used more sparingly than in other American pizzas, and toppings are often simple but high quality—like the city’s famous white clam pie. TOMATO SAUCE PIE (STAFF PICK) - Made with Sally’s tomato sauce and parmesan (without mozzarella)

Sally’s Apizza’s Tomato Sauce Pie, also called the Tomato Pie, is a classic New Haven-style apizza that showcases simplicity and tradition. Made with Sally’s signature tomato sauce and a sprinkle of parmesan cheese—but no mozzarella—it highlights the quality and flavor of the sauce and the coal-fired crust. This minimalist approach allows the bright, tangy, and slightly smoky notes from the oven-charred crust to shine, offering a purer taste of the apizza tradition.

MOZZARELLA & TOMATO SAUCE PIE (LOCAL FAVORITE) - Made with Sally’s tomato sauce and mozzarella

Sally’s Apizza’s Mozzarella & Tomato Sauce Pie is a beloved variation of the classic New Haven-style apizza, combining the rich, tangy flavor of their signature tomato sauce with the creamy melt of mozzarella cheese. This pie is a local favorite, offering a harmonious balance between the boldness of the sauce and the smoothness of the cheese, all atop Sally’s signature thin, charred crust. The mozzarella, affectionately referred to as “mootz” in New Haven, adds a satisfying richness that complements the sauce without overwhelming the palate. Baked in a coal-fired oven, the pizza achieves a perfect char, enhancing the overall flavor profile and providing a delightful contrast to the tender interior. Grade: A

The Market Mixer at Capitol Market in Charleston, West Virginia, is an annual fundraising event that brings together community members, local businesses, and market vendors for an evening of food, drinks, and entertainment. Guests enjoy hors d’oeuvres and desserts, prepared by Carver Culinary students, while sampling products and interacting with vendors who showcase what makes the market special. Live music and a festive atmosphere create a lively backdrop for mingling, and proceeds from the event directly support Capitol Market’s mission to uplift farmers, small businesses, and the broader community. More than just a fundraiser, the Market Mixer is a celebration of local culture and a chance for neighbors to connect while sustaining one of Charleston’s most cherished nonprofit spaces. Here are those delicious bites. - Chilled Cauliflower Soup with Beet Yogurt, Sage Crumble

- Carrot-Ginger Tartlets with Green Goddess Hummus

- Whipped Ricotta & Roasted Grape Crostini

- Savory Mushroom Onion Cheese Rolls

- Cajun Shrimp on Sweet Potato Blini, Scallion Crema

- Apple Butter Mustard Sausage & Cornbread Waffles

- Braised Beef with Chimichurri Brussels Sprout Slaw

- Grilled Octopus and White Bean Crostini

- Apple Pie Cream Puffs

- Cranberry Chai Tiramisu Cups

The Hitching Post Steakhouse & Saloon is a rustic dining destination nestled in the heart of Kingwood, West Virginia, within The Appalachian Hotel. Opened around three years ago, it was established by Beth Peddicord and her son Hunter, fulfilling a vision to provide the local community with a quality dining experience Upon entering, guests are greeted by Amish-built furniture and wagon wheel chandeliers, which evoke the spirit of the Old West. A warm, crackling fireplace adds to the cozy ambiance, making it an inviting spot for both casual meals and special occasions. The restaurant offers a diverse menu featuring prime aged beef, fresh seafood, and unique dishes like elk medallions with blackberry red wine sauce. Popular items include jumbo lump crab cakes and a variety of steaks. The salad was crisp and well-dressed, the French dressing adding a classic tang that complemented the fresh greens perfectly. The steak was cooked to the right temperature and had a rich, savory flavor, but the crab topping fell flat, tasting slightly off and detracting from an otherwise solid dish. Overall, the meal was enjoyable for the steak and salad, though the seafood component was disappointing.

Grade: B