The local Guadalajara restaurants were fast-growing and then had a bit of an implosion. So the Barboursville Guadalajara is no more, but I did get a chance to check it out before it closed. The Tanyard Station location leaned into a “modern Mexican” or fusion-style approach rather than strictly traditional fare. It opened in September 2024 as part of a small regional group owned by Sergio Lugo-Mata, who already had a following from other locations. The menu included a range of categories such as tacos, burritos, quesadillas, enchiladas, and combination plates with sides like rice and beans. Specific items listed include birria tacos, carne asada tacos, burritos filled with meats like chicken, steak, or carnitas, and fajitas served with peppers, onions, and tortillas. Additional offerings include seafood dishes like shrimp plates, chicken-based entrées (such as pollo fundido), soups, and house specials like chilaquiles and chimichangas. I ordered "Mom's Mole," which featured shredded chicken, rice, lettuce, cheese and sour cream. Mole is a complex Mexican sauce with a layered, savory-sweet-spiced flavor profile. I think this fit the bill, but I would love even more depth. Grade: B

At Pittsburgh International Airport, the outpost of Wigle Whiskey operates as a full-service bar and restaurant located post-security in Concourse A. Wigle, founded in 2011 as the first distillery in Pittsburgh since Prohibition, produces its spirits from regionally sourced grains and draws its name from Philip Wigle, a figure associated with the 1790s Whiskey Rebellion in Western Pennsylvania. The airport location serves a menu of cocktails made with Wigle’s house spirits, along with beer, cider, and a range of food items including breakfast dishes, flatbreads, and sandwiches. I was here for breakfast and had a perfecfly serviceable bacon, egg & cheese sandwich with home fries. The sandwich came on a standard bun with a folded egg, melted cheese and couple strips of bacon, while the home fries were cubed and griddled with light browning on the edges, served as a straightforward, no-frills side typical of airport breakfast menus. Grade: B

Cool Beans is a mobile coffee bar -- and so much more: teas, lemonade, and food like fried pies, funky spuds and biscuit bites. I ordered a cherry lemonade, which was flavorful, and it had these fun circular ice cubes. For a snack, I ordered the sweet corny niblets, which are like fried pieces of corn on the cob. With some southern spices & honey. This was tasty but stickyyy. Have you tried them? Grade: B

Kumo Japan in Fairmont (White Hall area) is a casual Asian fusion spot located inside the Tygart Valley Mall that blends Japanese, Chinese, and Thai influences. First up: Cream Cheese King Crab Wontons - Four house made cream cheese king crab wontons, deep-fried to a golden finish and served with sweet chili dipping sauce. I liked the sauce here; a bit on the greasy side. Then, steamed pork buns with bbq pork char siu. Very tasty but the texture was a bit dense and dry. Finally, the Monster Roll - shrimp tempura, cream cheese, avocado, topped with crab tempura, eel sauce, lobster sauce, and sriracha. I enjoyed this, though I could have done without the double tempura. Have you been? Grade: B

Mori Coffee Co. is a Belington-based coffee roastery that makes "coffee for the dead tired." I first saw this while in town and placed an order for "Experiment" through their Facebook.

“'EXPERIMENT” is a Medium-Dark Roast, and a perfect classic-tasting coffee for those who are just starting to step into the world of specialty coffee! I am SO proud to bring you this coffee, all the way from Zarcero, Costa Rica! A long journey to make it all the way into your cup!"

This is a perfect Drip Coffee, Pour-over, or even used as your new espresso! Giving tasting notes of Trail Mix, Chocolate Scone, and Homemade Cookies! (these notes are a guide to help you understand the undertones of the cup, and to help guide your tasting experience, not actual flavorings!) it has a beautiful clean cup, and a slightly acidic finish!

For this coffee, we recommend a 1:14 ratio! (14g of water per 1g of coffee.) that’s about 24 grams of coffee for a 340g cup of coffee.

WHERE IT COMES FROM: Nestled in the West Valley growing region of Zarcero, Costa Rica sits Maria Elena's Farm, "Finca Danto". Sitting ~1700 masl, Maria and Son Luis Salazar opened their micro-mill back in 2011, after many years of traveling and delivering their coffee cherry to other mills and co-ops. This coffee is a "first generation hybrid" between the Timor Hybrid and Ethiopian Rume Sudan, giving it decent resistance to disease, high-yielding crops, and a surprisingly complex flavor. This coffee is washed by a Descafe machine, and sun-dried in raised beds across from the farms wet mill