I don't know much about Wild Bill's Bean Co., but I do know it's created here in West Virginia. I can't wait to make a fresh cuppa with these beans. Have you tried them?

B.C. MaC in Morgantown is a casual barbecue spot located on Pleasant Street that specializes in smoked meats, sandwiches & bowls. B.C. MaC actually began as Big Cock’s BBQ, a boldly named jerk and barbecue spot with a playful rooster logo. The original concept leaned heavily on Jamaican jerk flavors with some barbecue influence. Over time, the restaurant rebranded as B.C. MaC to create a more approachable, family-friendly identity while still nodding to its roots. Decor is minimal, as was the foot traffic. My order for a mac & cheese bowl topped with BBQ pork and crispy onions came out quick. The cheese sauce was creamy but a little one-note, and the pork, while tender, didn’t bring much depth of flavor. The crispy onions helped with texture. Grade: B

Cozumel Cantina & Grill on the River location opened in early 2024, replacing the restaurant Mountain Pie on the River. It sits between South Charleston and St. Albans (in the area often called Jefferson) and includes a riverfront outdoor deck and multiple dining areas. The restaurant’s décor features bright colors and Mexican flags. And a mechanical bull. The menu includes street tacos, burritos, enchiladas, seafood dishes, and house specialties. Popular items include Al Pastor, barbacoa, and carnitas tacos, as well as seafood options like garlic butter shrimp, breaded shrimp, and Veracruz-style fish. Thet also offer salads, grilled meats, and pasta dishes. I ordered a gummi bear margarita, because that's just ridiculous. It was as sweet as it was strong. I tried something a little different: Salmon & Sweet Chili Shrimp -Salmon topped with our homemade cream sauce, sweet chili shrimp on a bed of rice. Served with lettuce, lemon and Mexican street corn on the cob. The Salmon & Sweet Chili Shrimp is a solid dish with a good balance of flavors. The salmon is cooked well and the cream sauce adds a mild richness, while the sweet chili shrimp provide a touch of heat and sweetness. The rice and Mexican street corn are decent sides. Grade: B

The Cheesecake Factory has become one of the most recognizable names in American dining, with more than 200 locations nationwide. And now, I can say that I have been to one.



Foodies tend to have a love-hate relationship with The Cheesecake Factory. While it’s not hailed as a fine dining destination, it holds a certain fun-loving charm and delivers on comfort food cravings with massive portions and decadent cheesecakes. Some criticize the chain’s sprawling menu for being overwhelming and lacking focus. The over-the-top experience is more about indulgence and consistency than culinary innovation.



It's known for its grand, ornate dining rooms with marble accents, warm lighting, and an almost theatrical atmosphere. A hodge-podge of over-the-top styles.



The menu is famously massive: spiral-bound and more than 20 pages long, with options that span nearly every cuisine. You’ll find everything from burgers, sandwiches, and pizzas to Asian-inspired stir-fries, tacos, and Southern comfort dishes. Pastas and seafood are popular staples, and the “SkinnyLicious” section offers lighter versions of classic plates. Of course, the highlight comes at the end: more than 30 flavors of cheesecake, along with other layered cakes and specialty desserts.



Let's talk about thar complimentary bread basket. The star is the famous brown bread, a soft, slightly sweet loaf with a hearty wheat flavor and just enough chew to make it addictive - like a honey wheat. It’s served warm, with a light crust that gives way to a tender center, and pairs perfectly with a swipe of butter.



Farfalle with Chicken and Roasted Garlic is made with bow-tie pasta tossed in a creamy roasted garlic Parmesan sauce with chunks of chicken, peas, and sometimes mushrooms. The peas add a pop of sweetness to balance the rich, garlicky cream sauce. Tender chunks of chicken add heartiness, while the peas pop with a fresh sweetness that cuts through the creaminess, making every forkful balanced and satisfying.



No dessert this time because I was so full, I thought I might burst.

The 25th Annual Ribfest in Marmet featured a handful of BBQ vendors. Held at the Ben Morris football stadium, the event also featured live music, food vendors, amusement rides in the Kids Zone, petting zoo & more. It costs $6 (cash) to get in, so I took a loop to see what is all available. There were a few standard, general vendors you see at events like this - the fried foods, the old timey drinks, the old fashioned ice cream. Johnson's BBQ & Cowboys BBQ are two BBQ vendors I've had in past years, so I checked out the other two. Swine BBQ is based out of Medina, Ohio, and features Texas-style smoked meats. I got four rib bones here, which don't come sauced. I made samples of their sweet and golden BBQ sauces to try with the ribs. Overall, these were a bit on the dry side, but I appreciated the lack of fat and still fairly tender. Old Town BBQ is a traveling BBQ team with award-winning ribs. I did a half rack here with baked beans (!) and potato salad. Again, the ribs here were dry. I think I've become spoiled with competition-style BBQ, and these ones are made and put in a warming pan. The potato salad was bangin. The beans reminded me why I don't love baked beans. Or, at least, not these kind. Pop's Snow Palace & Treats Peach lemonade is just one of my favorites. Shrimp Lips The crab mac & cheese wasn't bad, but the mac itself was just too thick and dense.