Ruth’s Chris Steak House began in 1965 when New Orleans entrepreneur Ruth Fertel purchased a small neighborhood spot called Chris Steak House. After a fire forced her to relocate in 1976, a clause in her original contract prevented her from using the name “Chris Steak House” anywhere else. To keep the business going, she simply added her own name to the front, creating the now-famous “Ruth’s Chris Steak House.” Ruth’s Chris Steak House is an upscale, classic American steakhouse known for its polished service and signature sizzling steaks. The restaurant specializes in USDA Prime cuts cooked in an 1,800-degree broiler, then served on a 500-degree plate with a pat of butter so the steak literally arrives “sizzling.” The atmosphere leans refined and traditional—dim lighting, white tablecloths, and a timeless feel. Beyond steak, the menu features seafood dishes, rich sides like creamed spinach and sweet potato casserole, and a well-built wine list. It is a chain and typically found in mid- to large-size metro areas. I recently treated my mom to a nice steak dinner at the Pittsburgh location. We started our meal with a loaf of sliced bread, which was crusty on the outside and pretty soft inside. I ordered the filet, which is a tender 11 oz. cut of corn-fed midwestern beef. I added the bleu cheese crust with roasted garlic and panko bread crumbs. The filet is incredibly tender, with a clean, mild beef flavor that really lets the toppings shine. The bleu cheese crust brings a bold, salty tang that melts into the surface, while the roasted garlic adds a warm, mellow sweetness. I have embraced my love for A1 on steak. I don't care how great the steak is. It's always going to better with A1. For sides, I went with au gratin - Idaho sliced potatoes with a three-cheese sauce - and cremini mushrooms - pan-roasted with fresh thyme. The dinner was clasic and delicious. Usually I go for something weird or interesting. But this was reliably wonderful. Grade: A

The Grind in Point Pleasant is a cozy café located on Main Street that serves as a popular gathering spot. Known for its welcoming atmosphere and friendly service, the shop offers a range of specialty coffees, pastries, and pepperoni rolls. The Grind's original location is actually in Ripley, and they expanded to Point Pleasant. At the time of this writing, though, unfortunately, it looks as though the Point Pleasant location may have shuttered. The drink & cookie I had were both quite tasty. Thw wildberry smoothie is vibrant purple and comes with whipped cream on top. It is is bright, fruity, and just sweet enough. You can really taste the mix of berries, and it’s blended smooth without being too icy. Simple & refreshing. The s'more sandwich cookie was solid, too, though some milk chocolate would have taken it up a notch in my book. Have you been? Grade: B

RK Country Boutique is a family-owned shop located on Quarrier Street in downtown Charleston. The store is operated by Kim and her son Rylan and specializes in custom-designed apparel and household items. Many of their products feature unique bleached or handmade designs.



They do also offer limited food. Nellita's Cocina has a spot in here where you can get some frozen empanadas -- or, on this day, Cuban sliders!



It also looks as though the shop may have some specials, as well. On some days, they've shared salads and samdwiches.



Have you ever been?

The Fifth Annual “Modern Mountain Measures" dinner was held on November 9 at Paulie's Fine Italian at 5 p.m. Paulie's is located at 915 Bridge Road, Charleston, WV 25314. Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving. Chef Paul Smith hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites: APPETIZERS: Whipped feta spoons with preserves, bacon wrapped dates, and smoked salmon puff with fried capers DRINK: Signature sparkling cranberry SALAD: Local lettuces with roasted butternut squash, red & golden beets, feta, spiced pecans, & citrus vinaigrette

Inspired by: Beet Relish Salad, Mountain Measures P. 61, Mrs. J. Vann Carroll ENTREE: Sliced Denver steak, parmesan potato pave, seasons vegetables, & au poivre sauce

Inspired by: Steak Au Poivre, Mountain Measures P. 158, Mrs. Connie Carrico DESSERT: Apple cherry cobbler & Vanilla frozen cream

Inspired by: Apple Pecan Cobbler, Mountain Measures P. 340, Mrs. Frederick H. Morgan

The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

Established in 1923, the Junior League of Charleston is a group of professional women dedicated to building a better community. Through volunteer service and project management opportunities, the group develops leadership skills, builds lasting relationships and strengthens the Charleston community. The Junior League of Charleston is a 501c3 organization and is part of one of the oldest, largest women’s volunteer organizations in the world.

Here's my latest column for the Charleston Gazette-Mail:

It’s the piece of bread most people pass over — the tough, crusty end of the loaf left behind after dinner.

In the Ohio Valley, though, that humble end piece has been transformed into a prized meal: the meatball heel.

Piled high with meatballs, sauce and melted cheese, the meatball heel is a cross between a loaf of Italian bread and a submarine sandwich.

This Italian-American creation popped up in the immigrant communities along the Ohio River in towns like Wheeling, Weirton and Steubenville.

It continues to be popular in old-school restaurants and taverns like Mario’s Restaurant and Lounge in Weirton that lists “Meatball Heel: End loaf of bread stuffed with meatballs” — served just as it’s been for decades.

At Naples Spaghetti House in Steubenville, Ohio, they even serve a few variations: Meat Sauce Heel, Meatball Heel, Sausage Heel, Mushroom Heel, Tomato Sauce Heel, Double Meatball Heel, Double Sausage Heel, Roast Beef & Gravy Heel and Meat & Mushroom Heel.

They all follow the same general construction: A thick, crusty “heel” of a loaf of Italian bread provides a sturdy base that is hollowed out and stuffed with a hearty serving of homemade meatballs, marinara sauce and melted provolone or mozzarella cheese that is broiled golden and bubbly. The result is a big, rustic, saucy pocket full of flavor that could last for several meals.

The meatball heel is not well-known outside of the valley, but it exemplifies much of what defines Appalachian food as a whole: rooted in working-class kitchens, tied to heritage and valued for making use of every part available.

Like so many Appalachian dishes, the meatball heel tells a story — one of resourcefulness, family, and finding comfort in what’s on hand. What began as a way to stretch a loaf of bread has become a regional icon, passed down through generations and still served with pride. It’s proof that even the overlooked “heel” can rise to legendary status.