Honoring the Past at The 1910
By Kenzie Dye
In the heart of downtown Logan, WV, a historic building that once stood as the town’s first post office and later the regional headquarters for Appalachian Power has been given a new lease on life thanks to Founders and Owners of The 1910 Joanna and Rafael Rodighiero.
A restaurant and event space that serves as both a culinary destination and
testament to the power of spontaneity, The 1910 is more than a business—it’s a labor of love rooted in Southern West Virginia.
Becoming a restaurant owner is rarely a linear path, but for Joanna and Rafael, it began with a stroke of serendipity. One evening while waiting for their kids to finish a workout session, Joanna and Rafael noticed a sign for an upcoming auction on a historic downtown building they had always loved.
“As it turned out, the auction was scheduled for that very evening,” Joanna says, “On a bit of a whim, we logged on together and placed a bid. To our surprise, we ended up winning.”
The gravity of this purchase set in as she and Rafael crossed the threshold of the vacant building. Built in 1910, the structure carried the architectural weight of a century.
“As we stepped inside the building and began to get a feel for its history, we both felt inspired by its character,” Joanna says. “What started as a spontaneous decision soon became a shared dream to create a full-service restaurant that would bring new life to the space while honoring its past.”
Before learning the ins and outs of the restaurant world, Joanna and Rafael navigated very different professional landscapes. Joanna brought a background in teaching, art and design to the table, while Rafael, a family practice physician assistant, already understood the demands of local business ownership through his private practice.
“While our careers were not originally in hospitality, we both had a strong appreciation for great food, thoughtful decision and the way meaningful spaces bring people together,” Joanna says. “Opening The 1910 allowed us to combine his business sense, my love for cooking and our shared love for our hometown.”
The transition from treating patients to hosting guests was bridged by their shared identities as foodies and seasoned travelers. They aimed to bring the refined experiences they had abroad back to the mountains they call home.
To the residents of Logan, the building isn’t just a restaurant—it’s a landmark. From the 1930s to the 1980s, the site was the regional hub for Appalachian Power.
“It is widely known as the old power company building, and visitors often tell us they remember coming to the building to pay their power bills,” Rafael says
Joanna and Rafael felt a responsibility to preserve that collective memory. “Rather than seeing an old building, we saw an opportunity to restore something meaningful and give it new life,” Joanna says.
The restoration process was not without its trials. Updating a 116-year-old building to today’s standards required more than just a fresh coat of paint. Joanna and Rafael faced the intimidating task of modernizing outdated electrical and plumbing systems while carefully preserving the original character that drew them to the auction in the first place.
The 1910 defines its mission through a concept Joanna and Rafael call refined Appalachian hospitality. It is a delicate balance between the comforts of home and elegance of high-end dining. The atmosphere, characterized by candlelight and vintage-inspired details, is designed to feel both sophisticated and welcoming. The menu shares this sentiment, focusing on high-quality ingredients and from-scratch cooking.
“Many of our dishes draw inspiration from regional favorites that people in our area grew up with, such as our Coal Miner sandwich on the lunch menu—a thick-cut, grilled bologna sandwich that pays homage to local heritage,” Rafael says.
Other favorites include fried green tomatoes with a unique twist and house-made pimento cheese. The commitment to the region is evident in the sourcing of ingredients.
“Whenever possible, we also prioritize locally sourced ingredients and partnerships with regional producers,” Joanna says. “One example is our bone-in pork chop with apple butter glaze, made using apple butter from Walker Family Farms.”
The cultural immersion continues on the walls of the restaurant, which function as a gallery of rotating work from Kit Gray, a local artist. Guests can enjoy and purchase artwork that celebrates regional creativity, further fueling the restaurant’s role as a community hub.
Possibly the most significant evolution of The 1910 has been its transformation into a genuine family affair. Initially, balancing the demands of the restaurant industry with the needs of two teenagers was difficult. However, Joanna and Rafael’s children didn’t just bear witness to the hustle and bustle—they joined in.
“Our children stepped in to help and have grown into important members of our team,” Rafael says. “Our son, Roman, works on the grill and cooks one of the best steaks you will ever taste. Our daughter, Eva, has developed incredible knife skills and has become our salad and charcuterie specialist.”
Even the older generation of the family is involved. Joanna credits her mother for her initial love of cooking and hospitality. She plays a role in the restaurant today by helping make many of the homemade desserts. This family bond extends to the professional staff. Despite common industry warnings regarding labor shortages and staffing difficulties, Joanna and Rafael have found a team that feels like an extension of their own household.
“Our staff has embraced the vision of The 1910 and works incredibly hard to create the kind of experience we want every guest to have,” Rafael says.
For Joanna and Rafael, the decision to open in Logan was a strategic investment in the community’s future.
“Logan is our home, so investing here has always been important to us,” says Joanna. “Beyond providing a dining destination, we hope the restaurant continues to help create jobs, support other local businesses and encourage people to spend time in the heart of the community.”
While the restaurant currently focuses on intimate dining and off-site catering, the vision for the future is grand. Joanna and Rafael are working toward using a larger upstairs auditorium space within the building. For now, the restaurant continues to host live music evenings and interactive theatre-style events, aiming to create a space where great food, music and community come together.
“Growing up in Southern West Virginia, sharing a meal has always been about more than just eating,” Joanna says. “It’s about gathering, conversation and feeling welcomed at the table.”
For Joanna and Rafael, the goal is for every patron to feel as though they are part of the family that brought the restaurant to life.
“If someone walks out the door already thinking about the dish they loved, people they shared it with, the feeling of warmth our staff made them feel and when they might come back, then we know we’ve done our job,” Rafael says.
In a building that once connected the community to the outside world and powered homes, The 1910 is now generating a different kind of energy—one fueled by culture, family and the enduring spirit of Appalachian
hospitality.
