By Paige Kocourek
Located in Huntington, WV, Christopher’s Eats is an upscale American restaurant fueled by its community. Christopher’s serves fresh, homemade cuisine with a mission of bringing people together. A relaxed and eclectic atmosphere creates a beautiful yet approachable space that lets customers lose themselves in their culinary experience. The restaurant was opened to the public in January 2013 and has since gained a loyal following. The unique culture offers something different, not only in its food but also in its environment of quality and fun.
Eight and a half years ago, Christopher Dixon received a call from his cousins and business partners, David and Jeremy Adams, who asked if he wanted to open a restaurant in Huntington. Dixon was working in Baton Rouge, LA, at the time and, after some serious thought, felt compelled to follow his dream of being a chef at his own restaurant.
“I’ve wanted to be a chef and restaurant owner since middle school, so I had some ideas in my back pocket already,” Dixon says.
Dixon and his wife, Laura, moved back to Huntington in August 2012 with his friends Brian Geary and Tremaine Bolds, who helped get the business off the ground. He had spent part of his childhood in this familiar town, as well as attending a year of college at Marshall University, so assimilating back into the Cabell County community felt natural.
“Cabell County and West Virginia are ingrained in who I am and how I was raised. I have family here. I have lifelong friends here,” he says. “When I came back for Christopher’s, my wife, Laura, came with me. Who could ask for more? It’s always been a special place for me with nothing but love.”
Dixon’s passion for culinary arts combines perfectly with his passion for the community. This is evident through Christopher’s Eats’ dedication to delivering an excellent experience for its patrons.
“There is no better feeling than when someone has a great experience because of the hard work we put in. The leadership team coaches employees so well that our food, service and inviting and fun atmosphere become second nature and our way of life,” explains Dixon, who is now the owner and head chef at the restaurant.
While the atmosphere and quality customer service play an essential role in the restaurant business, Dixon’s cooking is nothing short of delectable and draws people to the establishment. He attributes the inspiration for his cooking to his family. He grew up surrounded by people who were passionate about food. From his grandfathers, who made homemade ice cream, to his mom, who made dinner a family affair, the chef truly believes it is in his blood.
“I went to culinary school to learn certain things like international cuisine, flavor profiles, techniques and all the fancy stuff if you will,” he says. “But it’s my family and heritage that gave me the passion and drive to do what we do at Christopher’s. They have always been, and still are, so supportive, and it means the world to me.”
Each recipe at Christopher’s is crafted fresh and from scratch. Just as impressively, the team places great value in supporting the local West Virginia community. They source as many ingredients as possible close to home so the money and business stays local. For example, Christopher’s Eats sources its dough for the signature flatbread entrées from Brunetti Italian Bakery in Kenova. They get their produce from Cook Brothers Produce out of Beckley and Charleston, and they work with Buzz Food Service in Charleston to supply much of their beef and other proteins. As a result, those sitting for a meal at Christopher’s can be sure the food is not only fresh but thoughtfully sourced.
Christopher’s Eats offers both a lunch and dinner menu, as well as Sunday brunch. The diverse menu offers a range of flavors, from a hamburger created from a signature grind to ribeye cut at the neighboring butcher shop. Guests can choose to enjoy favorites like Greek shrimp pasta, Atlantic salmon, grilled peach salad and meatloaf. The selections do not stop with savory dishes. Christopher’s is also known for its craft cocktails and desserts. In fact, Christopher’s cheesecake is an old family recipe that Dixon has been working with since he was 12. He is proud to serve a dessert that has long-standing family ties.
A few other trademark menu items offered at both lunch and dinner are the flatbread pizzas. These artisan pizzas are distinctive of Christopher’s because they are made in a fully coal-fired oven. The coal-fired flatbreads only impart a hint of smoky essence, which is ideal for showcasing the local wheat flatbread and homemade sauces and dressings. In addition, Christopher’s gives back a portion of the profit made from the anthracite coal dishes to the mined areas.
“We source our anthracite coal—which is a low-carbon, high British thermal unit coal—from Reading Anthracite in Pennsylvania and in researching suppliers found they have an amazing land reclamation program,” says Dixon. “Areas that have been reclaimed are restored to their original contour, becoming productive, useful, job-creating parts of the community that bring results and include parks, wildlife sanctuaries, natural forest and geographically native covered terrain, retail centers and housing developments. They have made a commitment to responsible environmental stewardship, which makes working with them even better.”
Christopher’s Eats has created more than just a restaurant—it has created a community guests can feel proud of supporting. As the restaurant continues to grow and expand, Dixon is excited about what is to come.
“There is a movement in West Virginia of amazing locally owned restaurants creating Appalachian-inspired cuisine utilizing flavors from all around the world,” he says. “Our local suppliers are working together and with the restaurants now, more than ever, to provide us with the quality products we need to bring West Virginia even closer to the forefront of cuisine that the world needs to know about.”
Christopher’s Eats is located at 5340 U.S. Route 60 in Huntington. It is open Monday, Wednesday and Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 10 p.m. It is also open for Sunday brunch from 10:30 a.m. to 3 p.m.
Spritz Me
1 1/2 oz Bombay Sapphire East Gin
1/2 oz Il Tramonto Limoncello or limoncello of choice
1 1/4 oz strawberry syrup
1/4 oz rose water
3/4 oz fresh lemon juice
2 dashes lemon bitters
Topo Chico Mineral Water
Strawberry Syrup
1 1/2 c fresh strawberries, sliced
1 c water
1 c granulated sugar
Combine the strawberries, water and sugar in a saucepan set over medium high heat. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the liquid is deeply red and the strawberries are soft. Strain the strawberries out from the simple syrup, and let the syrup cool to room temperature. Once cooled, store it in an airtight container and refrigerate.
Add all ingredients except Topo Chico to a shaker. Add ice, shake and fine strain over ice into a collins glass. Top with Topo Chico. Garnish with fresh mint sprig.
Black Bean and Corn Salsa
1 c black beans
1 c corn, small dice
1/4 c red pepper, small dice
1/4 c green pepper, small dice
1/4 c red onion, small dice
1 jalapeno, small dice
1/4 c chopped cilantro
1 tsp salt and pepper
2 tbsp olive oil
1 lime, fresh squeezed
Combine all ingredients.
Blackening Seasoning
2 tbsp smoked paprika
1 tbsp cayenne powder
1 tbsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
1 tsp sea salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Pat the mahi dry with paper towels. Season both sides of fish with blackening seasoning. Heat the oil in a frying pan over medium-high heat until it is just starting to smoke, which takes approximately 3-5 minutes. Add fish and sear undisturbed until it is well-browned on the bottom and the sides are cooked just past halfway up the fillets—about 4 minutes. Flip the fillets and continue to sear until it is just cooked through and the flesh flakes easily—2-4 minutes more depending on the thickness of the fillets. Transfer to a serving platter. Top with black bean and corn salsa.
Greek Shrimp Pasta
9 oz cooked linguine
12 peeled and deveined shrimp
3 oz diced tomatoes
2 oz spinach
2 tbsp feta cheese
Basil Oil
1 c packed basil picked from the stem
1/2 c olive oil
Garlic Basil Sauce
3 oz basil oil
1 tsp minced fresh garlic
2 oz white wine
4 oz vegetable stock
2 tbsp butter
Preheat pan. Add basil oil and garlic, and sauté until garlic turns a nice golden color—about 1 minute. Add shrimp, and sauté shrimp until they start to get some color. Deglaze the pan with white wine, and let it cook for at least 60 seconds to burn off alcohol. Add vegetable stock and butter. Be sure not to overlook or brown the butter. When the butter is completely melted, add the tomatoes. Cook the pasta in boiling water and add it to the pan. Toss the pasta so the sauce completely covers the noodles. Add spinach and toss to gently wilt it. Serve and top with feta cheese.
