The Wine Down is Charleston's first true wine bar that specializes in a curated wine list, relaxed atmosphere and small bites. The space is designed to feel more like a living room than a bar, with sofas, accent chairs, and eclectic décor. Deep-colored walls, vintage mirrors, and small seating areas create a chill vibe. The wine list is "thoughtfully selected to be approachable, affordable, and simply enjoyable. Explore crisp, refreshing whites or rich, smooth reds," reads the website. White wines include: PINOT GRIGIO, SAUVIGNON BLANC, CHARDONNAY, MOSCATO and REISLING. Red wines include: PINOT NOIR, RED BLEND, CABERNET SAUVIGNON, and CAYMUS. They also offer prosecco and rose, in addition to mead, beer, non-alcoholic beer and sparkling water. I enjoyed a moscato and the "HOLDOVER," which is a personal charcuterie featuring an assortment of cured meats, cheeses, olives, dried fruit & chocolate. It’s essentially a place to decompress —whether that means a casual date night, catching up with friends, or just enjoying a quiet glass of wine at the end of the day. Grade: A

The outdoor pavilion at Capitol Market was filled with the aroma of simmering peppers and spices on March 14 as the annual Green Chili Shootout brought together chili lovers, professional cooks and backyard chefs for an afternoon of friendly competition. The event featured 24 total competitors — 19 professional chili cooks and 5 amateur teams — all vying for top honors while serving up samples to a steady crowd of hungry tasters. The cookoff was sanctioned by the International Chili Society, meaning the professional division winner Gail Kyle earned a $1,000 prize and a coveted spot at the ICS World Championships. Second place Lynn Berkebile took home $500 and third place Austin Lynch received $250. Guests purchased tasting tickets that granted them unlimited samples from both divisions, allowing visitors to stroll through the pavilion tasting a wide range of styles — from traditional green chili recipes to creative interpretations with bold spices and hearty textures. Each attendee also received a coin to cast a vote for their favorite chili, determining the People’s Choice winner, Mike Hill, who earned a $250 prize. The Best Booth award, judged on presentation and creativity, earned its winner Diane Lentz a $100 Capitol Market gift card. Amateur cooks included:

- Kanawha Valley Trail Alliance, which had amazing pickled radishes and other fresh ingredients to put on top
- Mountaineer Food Bank, which supplied a jalapeno cornbread muffin and a sour cream sauce
- Kanawha County Democratic Women, who brought three types: regular, vegan and white chicken
- Edgewood Summit, which brought their head chef down
- Pioneer Appalachian Federal Credit Union, which added cheese, sour cream and a tortilla chip Competition began early in the morning as cooks arrived at 10 a.m. to set up their stations and begin prepping their chili. Sampling opened to the public at noon, with official judging starting shortly after at 12:30 p.m. By 4 p.m., tasting wrapped up and votes were counted before winners were announced to the crowd. But the day didn’t stop with chili. Immediately following the awards ceremony, the pavilion transformed into a wrestling ring for Market Mayhem presented by Regatta Pro Wrestling. From 4 to 6 p.m., fans gathered around the ring for an energetic lineup of matches that added a fun and unexpected twist to the food-focused event. Plus, there were Girl Scout cookies, the WV Pickle Guy, Sarah's Bakery and Gritt's Farm.

A's Crunchy Sweets specializes in candied fruits.

It's popular online and called Tanghulu -- Chinese street food featuring fresh fruits coated in a hard, glassy sugar shell that shatters satisfyingly when you bite into it.

It's a simple but delightful treat made by dipping dried fruit on skewers into a hot, boiled sugar syrup until it reaches the "hard crack" stage and hardens into a crisp coating.

We tried bananas & grapes in fruit punch, grape and blue raspberry flavors. It's a fun sugar rush unlike any other!

Munchies Eats & Sweets is an odd little spot featuring breakfast, paninis, fried snacks and desserts all in a shared space with Rita's Italian Ice in White Hall.



I ordered the "mac & cheese bites" for a snack, as it didn't look like they had many freshly made items on hand that day.



These were fine; my guess is they were frozen and deep-fried. That's not necessarily bad, though a housemade sauce or some fresh toppings would have elevated this for me. Otherwise, it's a bit one-note and predominantly tastes of breading.



Grade: C

Max on Main is a vibrant restaurant in White Sulphur Springs serving wood-fired pizzas and locally sourced dishes from partners throughout West Virginia. The renovated space offers a chic industrial ambiance with cathedral ceilings and an indoor-outdoor experience, complemented by a bar featuring West Virginia craft beer and hand-crafted cocktails. I ordered the 8 oz. Mountain Steer filet of beef with garlic herb butter, plus a house salad and macaroni & cheese. The filet was tender and buttery, with a deep, savory richness that soaked up the warm garlic herb butter as it melted over the top. The house salad was fresh and crisp, offering a cool bite between the richer flavors of the plate. The macaroni and cheese was creamy and velvety, with a mellow, slightly sharp cheese sauce that clung to each noodle. Grade: A