By Arianna Whitehair & Paige Kocourek
The Mountain Lakes region is a top destination for anyone looking for a good bite to eat. From everyday Appalachian comfort food to upscale, modernist cuisine, this region has a little bit of everything. While there are many must-visit restaurants in this region, we have selected three that you’ll certainly want to check out as you’re enjoying your stay in this special part of Almost Heaven.
The first restaurant is the Elk River Hotel & Cafe. Located in Sutton right next to the Elk River, this is the perfect spot for anyone looking for casual dining with an exquisite view. Offering classic takes on sandwiches, salads, desserts and more, this pick is sure to satisfy any craving.
The second venue, Thyme Bistro in Weston, is described as a hidden treasure by visitors. With a high-end, ambient atmosphere and an eclectic, diverse array of dishes ranging from classic pub-style food to vegan and gluten free options, this is one stop you’ll have to make as you explore the town and its surrounding communities.
Last but certainly not least, Whistle Punk Grill & Taphouse is set in the heart of Richwood on historic Main Street and features off-the-beaten-path flavors fit for its unique name. Located inside a nearly 100-year-old building, this restaurant uses locally sourced ingredients and has everything from peanut butter on a panini to pan-fried gnocchi served with grilled pork.
Elk River Hotel & Cafe
Elk River Hotel & Cafe is located in the historic 1898 P.J. Berry residence along the Elk River in Sutton, WV. The cafe opened in November 2021 and features Lee Rush as the head chef. Rush is a West Virginia native and has an extensive background as a chef of more than 20 years. The cafe has a wide variety of entrees, including gluten free, vegetarian and vegan options available. With a strong emphasis on local products, the cafe offers the Elk River Signature Burger made with local bison meat. The Rainbow Trout entree is also raised in West Virginia. The cafe features wonderful outdoor dining spaces and a large, beautiful transparent dome that has a stunning view of the Elk River. The dome is used frequently for a unique dining option or special events.
West Virginia Rainbow Trout
Photo by Aaron Silgar.
1 lb rainbow trout
1 tbsp olive oil
1 tbsp unsalted butter
Cajun seasoning to taste
Bring a pan to medium-high heat. Place the butter in the pan and allow it to melt. Brush olive oil on the rainbow trout and add Cajun seasoning to taste. Pan sear the trout skin-side down for 3-4 minutes. Flip and continue to sear for 3-4 minutes.
Pesto
2 c basil leaves
1 c parsley
1 c olive oil
1/2 c grated parmesan cheese
1/3 c pine nuts
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
Combine all ingredients in food processor and process on high. Note: If too thick, add olive oil to thin out.
Rice Pilaf
4 c vegetable stock
2 c long grain rice
1 tbsp butter
1 tbsp garlic, chopped
2 tbsp olive oil
2 tbsp chopped sundried tomatoes
1 tsp Italian seasoning
1 tsp salt
3/4 tsp black pepper
Prepare in a large deep-sided pan. Add butter and olive oil and place on medium heat. Add garlic and sundried tomatoes and sauté until fragrant. Add rice and start coating it with butter and oil. Sauté for 3 minutes. Add vegetable broth and the other seasonings. Bring to a boil, then cover and bake at 500 degrees for 25 minutes. Remove from oven and fluff rice. Let set for 5 minutes.
To finish, plate salmon with a side of rice pilaf and pesto for a delectable entree.
Thyme Bistro
Partners and chefs Geoffrey Kraus and Dwayne Metz opened Thyme Bistro in April 2010 in Weston, WV. The restaurant has an eclectic menu, with signature dishes such as the delectable bistro fries tossed in garlic, parmesan and herbs served with a smokey aioli dipping sauce or the braised espresso-rubbed pork osso buco. While best known for its savory dishes, Thyme Bistro’s outstanding desserts are a necessary conclusion to the meal. The chef’s signature blueberry buttermilk pie can’t be beat, and the butter cakes come in a variety of flavors like butter pecan, lemon-raspberry and chocolate espresso. Thyme Bistro is also a two-time West Virginia Cast Iron Cook-Off grand champion.
Braised Espresso-Rubbed Pork Osso Buco
Photo by Geoffrey Kraus.
6 pork shanks cut 2-3 inches thick
4 c chicken stock
28 oz canned whole tomatoes
with juice
1/4 c cider vinegar
1/4 c blackstrap molasses
1/3 c ground espresso beans
1/4 c brown sugar
3 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 yellow onion, finely chopped
4 cloves garlic, minced
4 tbsp olive oil
1 tbsp sriracha
2 tsp granulated garlic
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground clove
Kosher salt and fresh ground
pepper to taste
In a bowl, combine the ground espresso beans, brown sugar, granulated garlic, cumin, coriander and clove. Season the pork shanks generously with salt and pepper and rub all over with the espresso mixture. Cover and refrigerate for at least 3 hours.
Remove pork from refrigerator and allow it to come to room temperature—about an hour. Preheat oven to 300 degrees.
Heat a Dutch oven over medium-high heat and add oil. Sear pork on all sides until lightly browned.
Transfer to a platter. Then, in the Dutch oven, add carrots, onions and celery, stirring often until softened. Add minced garlic and cook for another minute. Deglaze the pot with cider vinegar, and then add molasses, tomatoes with juice and chicken stock. Bring to a simmer. Return the pork to the pot and cover tightly with lid. Place Dutch oven in 300-degree oven for 2 hours or until pork is tender. Remove pork from the braising juices and set aside.
Strain the braising juices and discard the solids. Return the juices back to the pot and add the sriracha. Over medium heat, reduce the juices by one-third. Return the pork back to the juices to warm through.
Whistle Punk Grill & Taphouse
An exquisite culinary experience, Whistle Punk Grill & Taphouse is a casual dining restaurant with an inspired menu located in Richwood, WV, that opened in spring 2018. Rich with history, Whistle Punk is located inside a 100-year-old building that was built in 1923 and was once home to the Richwood Bakery. The restaurant serves fresh, hand-crafted meals by chefs Lance Raffo and Elizabeth Nolle utilizing fresh and locally sourced ingredients. From a delectable Greek salad to fish tacos, Whistle Punk has an intentionally crafted menu that will not disappoint. The restaurant offers wine, domestic beers and a large variety of craft beers and ciders. It also has a small stage for a band and an outdoor seating area for dining and live music.
Greek Salad
Photo by Chuck Toussieng.
2-3 c salad mix
1/4 c sliced red onions
1/4 c tzatziki
1/4 c feta cheese
1/4 c Greek goddess dressing
8 black olives
6 cherry tomatoes, sliced
6 slices of cucumbers
4 pepperoncini peppers
2 Falafel balls
Top salad mix with all ingredients and finish off with Greek goddess dressing.
Falafel
3 c chickpeas, drained
10 cloves garlic
6 tbsp flour
4 tbsp parsley
1 tbsp salt
2 tsp cumin
2 tsp coriander
1/2 tsp pepper
Add all ingredients except flour to a food processor and blend until it looks like coarse sand. Transfer to a large bowl with the flour and knead until smooth. Roll into 1-inch balls. Fry Falafel’s in a frying pan until browned.
Greek Goddess Dressing
1 1/2 c olive oil
2/3 c red wine vinegar
1/4 c lemon juice
1 tbsp granulated garlic
1 tbsp Italian seasoning
2 tsp Dijon mustard
1 tsp dill
1 tsp tarragon
Salt and pepper to taste
Add all but the olive oil to a bowl or food processor and blend until mixed. Slowly add the olive oil while mixing.
Tzatziki
4 c sour cream
1 c feta cheese, crumbled
1/2 cucumber, diced
2 tbsp dry dill
Salt and pepper to taste
Add ingredients to bowl and mix well.
