Almost Heaven Smokehouse is a BBQ trailer that was located in Mill Creek when I visited, but it also travels elsewhere around the state and beyond. They offer up standard BBQ fare like ribs, brisket, pulled pork, wings, burgers, brats, mac & Cheese, cole slaw, baked beans, baked potatoes and more. I enjoyed BBQ pork with mac & cheese and potato salad. They had several BBQ sauces from which to choose. The BBQ pork was tender and lightly smoky. The mac & cheese was creamy and mild, and the potato salad added a cool, tangy contrast to the plate. A straightforward, comforting plate that delivered as expected without any frills. Grade: B

King's Kitchen is a local restaurant and smoke shop located in both Cross Lanes and Hurricane.



In Hurricane, King's Kitchen has a whole dining area with dedicated menu that features wings, burgers, bowls and fried apps.



I ordered a number of things to try, staring with boneless wings. These were actually more so cut up chicken tenders. But the sweet, salty sauce was pretty tasty.



Then, I tried the cornmeal crusted fried green tomatoes with spring mixed and balsamic vinaigrette. I loved the vinaigrette here that added a bit of punch here, isntead of a more creamy remoulade.



We also tried the chicken southwest egg roll with spinach, black beans and corn served with spicy ranch. The outer wrapper crackled a bit more than it should have - so it was crumbling a bit before biting into it. But, the filling was flavorful.



Finally, my favorite bite was the honey hot cheese bites - lightly coated in crispy crushed pretzel and filled wiht a cheese blend tossed in hot honey over spring mix. The creamy cheesy inside with the crunchy outside - plus savory and sweet. This had me written all over it.



Grade: B

The original Second Bar + Kitchen began as a standalone New American restaurant in downtown Austin, opened in 2010 by chef and restaurateur David Bull. Over time the concept expanded with new locations — including one inside Austin-Bergstrom International Airport in 2017. The menu includes oatmeal and benedicts in the morning, alongside salads, sandwiches, burgers and pizzas later in the day. I ordered the baked brie with currant-apricot mostarda, basil, roasted garlic and baguette. This had a bit more funk to it than expected, but with the fruity topping, I was able to temper it a bit. Grade: B

Taco Beach is a casual Mexican restaurant and cantina located inside Long Beach Airport’s post-security concourse (North Concourse). It has a compact, airport-friendly menu focused on tacos, burritos, nachos, and quesadillas, with breakfast burritos and tacos available in the morning. I ordered a breakfast burrito, which comes with eggs & cheese for $12. Protein is an upcharge. It arrived cold and dry, with the tortilla brittle rather than soft, making it crumbly and hard to eat. The filling lacked moisture, leaving the flavors muted. Grade: C

Phnom Penh Noodle Shack is a family-owned Cambodian noodle restaurant in Long Beach, California, that began in 1985 as a tiny five-table “shack” serving simple Cambodian dishes, grew in reputation through the 1980s and ’90s under the Tan family, and was rebranded with a modern interior as Phnom Penh Noodle Shack in 2012 while continuing to share its rich culinary heritage with the community. Thw restaurant serves traditional Cambodian-style noodle soups and comfort dishes, featuring rich broths with rice or egg noodles, a variety of proteins like pork, shrimp, beef, and chicken, as well as stir-fry noodles and rice porridge that reflect the bold, aromatic flavors of Khmer cuisine.  I ordered the Phnom Penh Noodle House Special, which uses pork meat (sliced, ground, stomach, liver) and shrimp with big rice noodles. Served with pickled chili. The organ meats certainly give this soup an iron-y flavor. The plum soda was salty but so interesting - especially as a counter to the soup.

Grade: B