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

Mack's Bingo Kitchen is a farm-to-table restaurant. It’s part of Farms Work Wonders, a nonprofit. The restaurant operates as a “living classroom” for local Appalachian youth (ages ~16-21), called the “Junior Crew,” giving them real work experience in hospitality: cooking, serving, hosting, etc. The restaurant interior highlights local materials: barnwood, local metalwork, and locally made glass pieces. There’s a warm, cozy feel: high ceilings (16 ft), a big wood-fired hearth, a bar, and a porch area. Their cuisine blends Appalachian inspiration with Italian and Greek influences. Style: They have a wood-fired hearth / grill, which gives a rustic, smoky quality to many dishes. We started with sourdough focaccia, which had winter squash, sage & sumac. The bread from Mack’s Bingo Bakery (the bakery associated with Mack’s Bingo Kitchen) is next level. The caramelized bits on top and then the soft, airy interior - delish. I ordered coal roasted beets with ricotta, sunflower seeds and black walnut vinaigrette. The black walnut vinaigrette leaned slightly sour, nudging the whole dish into sharper territory than expected. The ricotta helped soften that acidity, adding a cool, creamy counterweight, while the sunflower seeds brought a welcome nutty crunch. For dessert - the s'mores tart, which had smoked chocolate & sorghum marshmallow. A bit more bitter than I personally enjoy. A scoop of ice cream topped off the whole meal. Instead of tips, guests are encouraged to leave a donation to support their mission of youth training through Farms Work Wonders. Have you been? Grade: A

The Burger Place is a collaboration between Short Story Brewing and Lefty's Place, bringing together craft beer and gourmet burgers along the bank of the Monongahela River.



Their burgers use a 1/3-pound patty made from a blend of brisket, short rib, and chuck, provided by the Village Butcher.



One of their signature burgers is the Sonny Burger, a tribute to the co-owner’s grandfather. It’s topped with: American cheese, lettuce, tomato, and onion, bread-and-butter pickles and “Sonny Sauce” (their special sauce).



A well-seasoned patty anchors the build, its richness cut by the clean crunch of lettuce, tomato, and onion. The American cheese melts into the meat just enough to add cohesion, while the bread-and-butter pickles introduce a subtle sweetness that pairs neatly with the house Sonny Sauce. Taken with a side of crisp, lightly salted tater tots, the meal feels classic.



Grade: A

Don Taco Mexican Taqueria & Birria House in Morgantown is a fast-casual spot known for its flavorful Mexican dishes with a strong focus on birria (the slow-cooked meat in broth).



They also offer street tacos, huge customizable burritos, sides like elote and ChoriQueso fries, and horchata made with a rice base.



I ordered two of the Mexican Street Tacos - Authentic Mexican street taco on double layer corn tortilla with your choice of freshly grilled meat or veggies, onions and cilantro. Served with salsa and limes on the side. I went for camaron (shrimp) and al pastor.



Both of these were good. Without the salsa, the flavors were not super powerful. But with, it made for a nice bite.



Grade: B