By Maggie Hatfield
The Wonder Bar Steakhouse has been a Clarksburg, WV, staple for more than 70 years. The restaurant’s rich history in the community began on February 14, 1946, when John and Betty Folio first opened its doors. The establishment remained in their family for many years as new generations continued in the tradition of creating a unique dining experience that became widely loved throughout West Virginia. In 2012, Daniel Watts, Manny Alvarez and David Alvarez decided to purchase The Wonder Bar Steakhouse to keep that unique experience alive.
Once this trio obtained ownership, they rolled up their sleeves and got to work on their renovation plans. They added two private rooms and an additional dining room that can be closed off for large groups or private events along with an outside fire pit area, which has become a favorite spot for diners to enjoy an after-dinner cocktail and a fine cigar. The new addition that gets the most attention, though, is the outdoor dining patio that overlooks the city of Clarksburg.
“This is the most requested dining area from May through October because the sunsets are spectacular,” says Watts.
The owners also added a 2,000-square-foot, state-of-the-art kitchen, including new freezers and coolers and a large prep area opposite the cook’s line, which has allowed the restaurant to expand its menu. Watts credits the great success the new owners have experienced to their employees.
“Our success is purely the result of having great people working here,” he says. “Our general manager, Susie Mellie, has been a part of The Wonder Bar Steakhouse for more than 25 years and is truly the face of the restaurant. We have a tremendous number of employees who have been working here for 10, 15 and even 20 years that make the experience what it is. We couldn’t be what we are today without our employees’ dedication, commitment and passion.”
Watts believes the qualities that make The Wonder Bar Steakhouse stand out among its competition are history and reputation.
“Our culinary team works hard at ordering the best products available on a weekly basis, and it shows through the comments we receive from our guests on how much they’ve enjoyed dining with us,” he says. “To me, quality is everything, and it is something I personally preach to my team every day.”
Watts stands behind the first-class service and food The Wonder Bar Steakhouse boasts because he is a long-time customer himself.
“My wife, Gina, and I have been dining here for the past 17 years, and it’s always held a very special place in our hearts,” he says. “The friends we’ve come to know over the past seven years of owning the restaurant have become a huge part of our lives. The Wonder Bar Steakhouse is home to so many of our regular customers just as much as it is home to us.”
When patrons choose to spend an evening out at this establishment, they have many delectable items to choose from on the dinner menu. To kick off their dining experience, guests can select from appetizers like the meatballs and ricotta, crab dip au gratin and roasted red pepper dip. With exquisite main dishes such as the pan-seared Scottish salmon; a nine-ounce, center-cut filet mignon; and chicken parmesan, customers are sure to leave full and happy. The Wonder Bar Steakhouse’s sides and extras, like the six-cheese macaroni and cheese, old-fashioned pan-fried potatoes and spicy zucchini and squash are a great addition to any meal. This fine dining destination also offers soups, salads and a raw bar for its guests.
The Wonder Bar Steakhouse is not only known for its high-quality steaks but for its expansive wine list as well. Watts meets with wine representatives from nine different distributorships throughout West Virginia on a weekly or biweekly basis to taste new wines. The Wonder Bar Steakhouse offers several wine dinners throughout the year for its guests to enjoy, and Watts selects wines from a different region from around the globe for each meal.
“This gives our guests the opportunity to try wines that maybe they’ve not been exposed to in the past,” he says.
The Wonder Bar Steakhouse is located at 1012 Wonderbar Road in Clarksburg. The hours of operation are Monday-Saturday, 5-10 p.m. To make a reservation, call (304) 622-1451 or visit www.wonderbarsteakhouse.com
Blackened Mahi Mahi with Mango Salsa
Serves 4
- 4 8-oz mahi fillets
- 1½ c tomatoes, diced
- 2 c frozen mango, diced
- 1 tsp crushed red pepper flakes
- 1 tsp Italian seasoning
- 1 c red onion, diced
- Juice from 2 limes
- ½ tsp paprika
- 7 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 1½ tbsp garlic, minced
- 1 tbsp dried cilantro
- Blackening seasoning
Put all the ingredients except the blackening seasoning and five tablespoons of the olive oil in a bowl, stir together to make the salsa and set aside. Preheat the oven to 350 degrees.
Rub the mahi evenly and heavily on both sides with the blackening seasoning and set aside. Preheat a heavy-bottom steel pan over medium-high heat for approximately three minutes. Add the remaining olive oil and heat until smoking. Place the mahi in the pan and sear each side for about two minutes. Transfer to a nonstick baking pan and bake for seven or eight minutes. Remove from the oven and place on plates. Spoon the mango salsa over the mahi and serve.
Bacon-Wrapped Scallops with Garlic and Thyme Cream Sauce
Serves 4-6
- 1 lb sea scallops
- 12 slices of bacon
- 3 c heavy cream
- 1 c grated parmesan cheese
- 1½ tbsp fresh garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp lemon juice
- 3½ c white wine
- 4 tbsp olive oil
- Salt and pepper to taste
Wrap each scallop with one slice of bacon and set aside on a plate. Preheat the oven to 350 degrees. Put a saucepan on medium-high heat. Once the pan is hot, add a tablespoon of olive oil and the minced garlic, and let it sweat.
Add thyme and a dash of salt and pepper. Once the garlic starts to brown, pour in the white wine and let it reduce to half. When the wine has reduced, add in the heavy cream and lemon juice, stirring constantly.
When the cream starts to simmer, add the parmesan cheese and whisk briskly. When the sauce has thickened, turn off the heat.
In a sauté pan, add the remaining olive oil and heat over medium-high heat. Add the scallops to the pan and cook until the bacon is seared on all sides. Place on a nonstick baking tray, and cook in the oven for eight or nine minutes. Remove from the oven and place on plates. Drizzle the sauce over the top and serve.
Lamb Chops with Whole Grain Mustard Demi-Glace
Serves 4
- 2 racks of Frenched-style lamb
- 2 tbsp butter
- 1⁄3 c shallots, minced
- ½ tbsp garlic, minced
- ¾ c red wine
- 2 qt beef stock
- 6 oz demi-glace
- 1⁄3 c whole grain mustard
- 1 tbsp olive oil
- Slurry as needed (equal parts cornstarch and water, mixed)
Melt the butter in a medium-sized saucepan. Add the shallots and garlic until the shallots are translucent. Add the wine and reduce by one-fourth. Add the beef stock and bring to a simmer. Add the demi-glace and bring to a boil. Add the mustard and slurry if needed.
In a sauté pan, heat the olive oil. Once it is hot, add the lamb chops and cook to desired temperature. Remove and place on plates. Drizzle warm demi-glace over the top and serve.
