"Since opening our first shop in London in 1986, Pret's mission has been simple. To serve freshly made food and good organic coffee, while also trying to do the right thing. That's why our food is made in our shop kitchens throughout the day and our unsold food is donated to food rescue partners at the end of every day. That's also why our coffee is always organic and 100% arabica (and always will be) and our Coffee Fund is supporting the next generation of farmers. It's (partly) what we think makes Pret special," reads the Pret A Manger website.
Freshly prepared sandwiches, salads and soups headline the menu here. It's giving Panera vibes.
I did a "Classic Cheese Toastie" - Mature Cheddar cheese, mozzarella & Italian matured cheese with spring onions and a dollop of tangy mustard mayo in seeded bloomer bread. Ready to be toasted.
The pre-made sandwich was just a bit bland for me. Not that craveable cheese pull. Thick bread that didn't taste especially fresh. And the two together didn't sing.
Grade: C
Here's my latest column for the Charleston Gazette-Mail.
“Greens” are often paired with tomatoes, cucumbers and croutons for a light lunch in many parts of the country.
In Appalachia, though, “greens” go best with a ham hock, bacon or fatback as part of a hearty dinner.
That’s because in Appalachian cooking and throughout much of the American South, greens typically refers to leafy vegetables that are cooked and slow-simmered with flavor bombs, like smoked meat, onions and spices.
Salad greens, like lettuce, arugula, or spinach are usually eaten raw and aren’t typically considered part of the traditional “mess of greens” in mountain cooking.
Some of the most common Appalachian greens include:
Collard Greens – Heat- and cold-tolerant, collards are prized for their hearty texture and deep flavor, especially after the first frost.
Turnip Greens – Often served with the turnip roots, these greens are tender and slightly peppery.
Mustard Greens – Known for their sharp, spicy bite, mustard greens are often mixed with milder varieties.
Kale – An old-world green that has made a modern comeback, kale thrives in Appalachian gardens and gets sweeter in cooler weather.
Pokeweed – A wild green that must be carefully prepared to remove toxins, poke is a controversial but storied part of Appalachian foraging culture.
Creasy Greens (Wintercress) – A peppery, early-spring wild green that’s beloved in mountain communities.
The tradition of eating greens in Appalachia runs deep, with roots in Native American, African, and European cuisines.
Indigenous peoples foraged wild greens like lamb’s quarters, ramps, and pokeweed long before settlers arrived. European immigrants brought seeds and methods for cultivating kale, cabbage, and turnip greens, while enslaved Africans introduced rich, slow-cooked preparations and the practice of seasoning greens with smoked meats.
For Appalachian families, especially in rural or isolated communities, greens were a critical part of subsistence living. They were easy to grow, nutritious, and adaptable to the seasons. Whether foraged or cultivated, greens represented a reliable food source through lean winters and long growing seasons.
Plus, they’re delicious.
In Appalachian kitchens, greens are often prepared in a way that honors their flavor and maximizes their nourishment. A pot of greens simmered low and slow with a hunk of salty meat is a classic preparation, producing not only tender greens but also a richly seasoned “potlikker” —the broth that’s revered in its own right.
Greens are served with cornbread to sop up that potlikker, tucked into savory pies, or combined with beans and onions for a filling meal.
Today, greens remain a staple in Appalachian cuisine — from appearing at markets and in backyard gardens to restaurant menus, where they can even be found alongside those other “greens.”
I went to enjoy some "Michelin Bib Gourmand" Taiwanese at BAO London. From classic pork to 40-day aged steak rice, this restaurant was inspired by the beef noodle shops of Taiwan.
They have a number of different interesting menus. Some prix fixe, some required for the whole table, a la carte and even a solo diner specific menu.
This was just one stop in a food-fueled day, so I didn't need a full coursed meal. Instead, I picked just a couple items.
I started with the classic bao, which has braised pork, peanut powder, fermented greens and coriander.
I just love the pillowy soft bao bun. This wasn't a classic bao bun that I'm used to. The textures were perfectly thought through. Some soft, some crunch. All flavor.
Then a fermented soda with foam. Very different.
Aaaand I actually can't remember the additional side. Aubergine?
Grade: A
AB Cody's is primarily a gas station, but they also feature every West Virginian's favorite gas station snack: pepperoni rolls.
I found out about them because they are listed on the Pepperoni Roll Trail: "AB Cody’s is well known for their homemade pepperoni rolls, winning Best of Clarksburg multiple times."
I purchased a pepperoni roll with hot peppers, and, man, these were no joke. They were SPICY. Like, had to stop eating halfway through because my mouth was on fire. But, I'm not mad at it!
Grade: B
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