From appetizers to entrees to desserts, HQ unveils our list
of the 10 most scrumptious offerings in the region.
By Jessica G. Farner
Chili Willi’s, Pork Carnita Tacos
- Robbie Peterson
“Our ‘little meats’ or pork medallions are grilled and tossed in a spicy ancho chile sauce, which is similar to a Southwest barbecue glaze. Cheese, lettuce, sour cream, fresh pico de gallo and warm flour tortillas accompany the bite-size pieces of grilled pork. We invite our patrons to assemble their own tacos, so the dining experience is hands-on. Many of the dishes at Chili Willi’s, including the Pork Carnita Tacos, are unique because of their characteristic, smoky flavor. We offer a taste of the Southwest right here in southwestern West Virginia.”
Rocco’s, Fruits of the Sea
- Rocco Muriale
“Capellini alla Fruta del Mare, also known as Fruits of the Sea, is more of a classic Italian dish, but the selection of seafood makes it distinct. Our dish includes large sea scallops, shrimp, clams, calamari and New Zealand green-lipped mussels as well as peeled Italian tomatoes and olive oil. It is a very popular dish and one of our house specialties.”
Savannah’s, Sesame Seed Tuna
- Ava Bostic Bicknell
“Savannah’s Sesame Seed Tuna is a silken portion of number one Sashimi-grade Ahi Tuna loin coated in sesame seeds and served over Soba noodles with a soy-coconut sauce and a julienne of carrots, celery and leeks. We recommend ordering it rare. All our seafood is flown to us overnight from Hawaii via Fed Ex; our supplier promises we receive it no more than 24 hours after it is caught. We have the freshest seafood in West Virginia, and I don’t think you could find better in Hawaii, either!”
Blackhawk Grille, Coconut & Almond Crusted Fried Brie with Cranberry Marmalade
- Ian Patrick
“Coconut and Almond Crusted Fried Brie with Cranberry Marmalade has been a Blackhawk staple for four years now! It was born one day in our kitchen by mistake. We were going to serve it as a salad, but the table wanted it as an appetizer. So, we tweaked it a little, and it became what it is today. Traditionally, Brie is baked in a puff
pastry shell, and an apricot or fruit preserve accompanies the dish. We replaced the puff pastry with the coconut and almond crust, fried the Brie using peanut oil instead of baking it and used dried cranberries to make the fruit marmalade. The Brie is, without a doubt, one of our customers’ favorite culinary delights because of its sweet, yet savory flavors. Bon appetit!”
To read the rest of "Huntington's Top 10 Dishes," please visit the Back Issues page of our website to purchase
this issue of the Huntington Quarterly.
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