Wardensville Garden Market is an on-farm market + bakery + general store — part of a broader social-enterprise/ nonprofit project run by Farms Work Wonders. Through it you can buy produce from their organic farm, baked goods from their in-house bakery, pantry items, artisan crafts (including glass art from a glass-studio), meats/eggs from their farm, jams, sauces, and other locally or regionally made goods. The market sits on a historic 100-acre farm (originally the Frye Farm) in Wardensville, WV — land bordered by the Cacapon River. It launched in 2016 as a small farm stand — by responding to community interest, it grew into a full market in a restored farmhouse, with bakery and expansion over time. The Garden Market sells goods produced by Mack’s Bingo Bakery — like cinnamon rolls, breads, pies, cookies, pepperoni rolls — all of which I tried, and they were delicious. All profits from the market (and associated enterprises: bakery, farm, kitchen, glass studio) are reinvested into local youth programming, giving jobs, training, and scholarship opportunities to Appalachian youth. Grade: A

Monarca Taqueria in Morgantown is a casual spot known for serving Mexican street-style favorites with bold, authentic flavor.



Located on Walnut Street, it offers a wide range of dishes — from al pastor street tacos and quesabirria to birria ramen, elote, and vegetarian options — with generous portions.



I went with three fish tacos, Mexican elote and a tamale. The tacos were super fresh and crunchy, with a nice hit of lime that kept them bright and tasty. The elote was creamy, cheesy, and a little smoky — basically everything you want in street corn. And the tamale was soft and cozy, with a flavorful filling that made it the perfect comfort bite.



Have you been?



Grade: B

Durar Coffee offers authentic Yemeni coffee and tea, as well as traditional Yemeni pastries and treats in downtown Morgantown.



The name “Durar” translates roughly to “the pearl” (or “the essence”) in Arabic — reflecting the owner’s goal of offering the “jewel” or “essence” of Yemeni coffee culture to the community.



Alongside standard espresso-house drinks (americano, cappuccino, etc.), Durar offers traditional Yemeni brews and spiced drinks — like cardamom or saffron-infused coffee, “Sanani,” “Jubani,” “Qishr” (coffee husk tea), Yemeni black tea, pistachio lattes, and more.



They serve a mix of Western-style and Middle Eastern pastries and desserts — including their signature “honeycomb bread,” pistachio milk cake, and other items inspired by Arabic/Mediterranean and Western dessert traditions.



The vibe is cozy and welcoming; many reviewers highlight its warmth, inviting decor, and relaxing atmosphere — good for studying, casual meetups, or a quiet coffee break.



Durar Coffee delivers rich, aromatic Yemeni-inspired drinks that stand out for their warm spices, deep flavor, and authenticity.



Have you been?



Grade: B

ISH Kitchen is the restaurant inside The Billy Motel & Bar in Davis, West Virginia. The “ISH” reflects its globally inspired, “-ish” approach to cuisine: small plates drawing influence from many different world traditions (Indian-ish, Asian-ish, etc.) The Billy Motel has a retro, mid‑century-meets-roadside aesthetic, with a very “Hillbilly Fabulous” design sensibility. The lounge and dining area feel intentionally eclectic — cozy, chic, with funky furniture and a warm, welcoming feel. We tried a few different items, beginning with: Naan (India): Garlic butter–served, simple and tasty. Pão de Queijo (Brazil): Gluten-free cheese puffs with a creamy herb sauce. Papas Bravas (Spain): Roasted potatoes with spicy bravas sauce + garlic‑lemon sour cream (“Sour Joy Sauce”). Creme Brulee (France): Light egg custard with orange zest and a crunchy broiled sugar topping.

Everything was a little unique, a little fun and a lot tasty.

Grade: A

El Pollon is a Peruvian style rotisserie chicken restaurant with a couple locations in Morgantown. "Pollo a la Brasa" is marinated with native Peruvian spices and cooked in the heat of the charcoal. It is a cultural icon of Peruvian cuisine and originated in the 1950s in the city of Lima. I ordered 1/4 white meat chicken with mashed potatoes and veggies. It was tender, juicy, and full of Peruvian-roasted flavor. The skin has a delicate char that gives a smoky edge without being overly greasy, and the meat underneath remains remarkably moist — something that’s often hard to nail with white meat. They have an ají verde, made with jalapeños, cilantro, garlic, and lime blended into a creamy base. The yellow sauce is the milder ají amarillo sauce. The mashed potatoes and vegetables lacked the same attention to seasoning as the chicken, landing squarely in ‘just fine’ territory. And while the two traditional sauces held their own, the plate begged for a third option with a touch of sweetness to round out the heat and acidity. Grade: B