From appetizers to entrées to desserts, HQ unveils our list of the 10 most scrumptious offerings in the region.
By Jessica G. Farner
HQ 62 | SUMMER 2007
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!”
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.”
Hibachi, Sushi Sampler
– Japanese Sushi Chefs
The staff of Huntington Quarterly recommends you try any of the delicious dishes prepared by Hibachi’s master sushi chefs. According to Men’s Health magazine, sushi could be labeled a ‘perfect’ food; it is low in fat and high in iron, potassium and protein as well as omega-3 fatty acids. And, surprise, not all sushi contains raw fish! Rolls without raw fish are marked on the Hibachi menu and include vegetables, crab, shrimp and eel. But if we had to recommend a single selection, it would be Hibachi’s Dragon Roll, a combination of cooked eel, crab, avocado and rice that simply melts in your mouth.
Coach Bobby Pruett’s Steakhouse, Filet Mignon
– Mike Shockey
“Pruett’s Eight-Ounce Filet Mignon is chateau or center cut, Black Angus tenderloin served with a house Bernaise sauce. Like all of our dishes, the filet is served with a house salad and choice of side. Our filet is mouth-watering and definitely does not require a knife! Not many area restaurants serve an eight-ounce filet or larger, and we consider it the best filet in all of Huntington.”
Jim’s, Chocolate Pie
– Jimmie Carder
“The Chocolate Pie has been a signature piece on the Jim’s menu for years. No one can remember one of our menus without it! We make the crust, which is special in itself, and we also use real whipped cream – nothing artificial and no substitutes! Everyone loves the flavor of chocolate, and simply put, our chocolate pie is unique because it is homemade from topping to crust. Patty Theiss, our pie maker, makes them every day with love.”
Rocco’s, Pollo e Pomadoro
– Rocco Muriale
“Pollo e Pomadoro is comprised of capellini with chicken sautéed in olive oil, garlic, herbs, peppers, Italian tomatoes and artichoke hearts. I wanted to create a chicken recipe, and I engineered this one at the restaurant in about five minutes. It would not be considered a classic Italian dish like spaghetti, lasagna or fettuccini alfredo – something you would find on the menu at most Italian restaurants. It is unique to Rocco’s, but I always strive to use authentic Italian products in the dishes I create.”
Central City Café, Meatloaf
– David Luther
“The Meatloaf at Central City Café is made with extra-lean ground beef, onions, peppers and a lot of spices. Like our soups, the meatloaf is a classic comfort food. We make gravy to garnish to meatloaf and the mashed potatoes using drippings from meat. It is one of 12 plate lunches we offer daily, and it is served with a choice of two sides; we have a dozen hot and cold sides to pick from as well as salads and homemade pies and desserts. I wouldn’t call the meatloaf a secret recipe, but it is a family recipe. As one of eight kids, I always helped my mother in the kitchen. When I began to get a little older, I started to record her recipes, and many of those are used in the café along with some from may wife’s family.”
Jewel City Seafood, Steamer Pots
– Joe Peter
“Made-to-order Steamer Pots are a really cooler, delicious and easy way to cook seafood at home. You choose the seafood, including clams, crab, crawfish, lobster tails, mussels, oysters, scallops and shrimp. Or, you also can add Andouille sausage. All the pots come with baby red potatoes, fresh corn on the cob, onions, peppers and crab boil. You simply add a can of beer or 12 ounces of wine or water, and place the pot on a grill or stove top over medium-low heat until steam rises from the hole on top. Summer is a great time to order the steamer pots, and they are perfect for holiday gatherings. You can’t get anything like this anywhere else in Huntington. It’s a party in a box!”
