Huntington swears by Jim’s Steak and Spaghetti House and its old-school feel. There’s something about Jim’s, locals will tell you. There’s something about the old-school restaurant with Huntington memorabilia lining the walls, servers in crisp white uniforms, and a cash- or check-only policy, that’s created a Huntington landmark. Its full name is Jim’s Steak and Spaghetti House, but no one…
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Recent Stories from the Magazine
Memories for Sale
Preserves from In a Jam! provide a tasty trip into the past. When Andrea Duke began selling her homemade preserves at the down-town Parkersburg Point Place Marketplace farmers’ market, she was surprised at how many older gentleman approached her booth. The men would talk of days past, when they would pick fresh fruit with their grandmothers, an experience shared by…
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Fresh Powder and Pasta
From the hills of central Italy to the mountains of Pocahontas County, Alpine Ristorante brings hearty eats to hardy skiers. When Bill Treadway and Tom Greene, co-owners of the popular Snowshoe steakhouse South Mountain Grille, began thinking of opening a second restaurant, they took a look around the wintertime destination’s dining scene and realized something was missing. There was no…
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The Vagabond
A motorcycle-riding, freewheeling English major-turned-professional chef uses travel to inspire his food. Matt Welsch jokes he should’ve named his restaurant “The Stable and Profitable Kitchen.” Since opening in 2014, his Vagabond Kitchen has occupied three different spaces around Wheeling: the McClure Hotel, the basement of the old state Capitol building, and now, a former Mexican restaurant on the corner of…
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Apple Pudding
Take a culinary trip into the past with this modern rendition of a historic recipe. “Take one pound of apples stew them & sweten [sweeten] them to your taste add some spice one glass wine on[e] of Brandy and four eggs beat to a froth.” (Miss Catharine Baker’s Receipt Book by Catharine Baker, 1814)
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