Barkadas rolls out a new make-your-own Bloody Mary bar

Brunch lovers, rejoice! Bloody Mary lovers, get ready! I’m about to blow your mind.

Loaded Bloody Marys from Barkadas in Charleston

In addition to continuing to elevate their Saturday and Sunday brunch menu and specials, Barkadas at the foot of Fort Hill in Charleston has rolled out a new build-your-own Bloody Mary bar.

That’s right, folks, along with your shrimp and grits, chicken and waffles, breakfast burgers and more, you can also now make your own Bloody Mary to enjoy right alongside them.

Your server will bring you a tall glass filled with vodka and Bloody Mary mix, which you can then take up to a special counter to top with more than a dozen accoutrements like olives, cheese, bacon, salami, pickles, peppers, artichokes, garlic, hot sauce and various spice blends.

Of course, I had to check out this new offering for myself this weekend – you know, for work – and it was a deliciously fun, spicy and boozy good time.

In addition to our drinks, we also enjoyed a towering stack of chicken and waffles, plus the Flip’d AF breakfast bowl featuring your choice of grits or rice topped with pork belly, spam, gravy, queso and egg and karne norte, a Filipino-style beef hash.

In addition to brunch, I also recently enjoyed a phenomenal dinner here featuring two of their new occasional specials: perfectly seasoned grilled lamb chops and melt-in-your mouth sliced ribeye paired with sinfully creamy mac ‘n’ cheese.

I know folks have been hot or cold on Barkadas through the years, and the restaurant has struggled with inconsistency due to a rotating lineup of chefs.

But in case you haven’t heard, former Kita Modern Japanese head chef Daniel De Jesus (an incredible culinary talent) is now leading the kitchen at Barkadas – and the dramatic uptick in quality is clearly evident.

If you haven’t been back in a while, a return visit is definitely in order.

IF YOU GO: Barkadas, at 100 Cantley Dr. in Charleston, is open from 4 p.m. to 9 p.m. Monday, Wednesday and Thursday; 4 p.m. to 10 p.m. Friday; 10 a.m. to 10 p.m. Saturday; and 10 a.m. to 4 p.m. Sunday. The restaurant is closed on Tuesday. Call 681-205-8051, visit www.barkadasrestaurant.com or check out the restaurant’s Facebook page for more information.

Ristorante Abruzzi now open on Sundays

Speaking of some of my favorite restaurants in town, Ristorante Abruzzi at Charleston’s Go Mart Park is now open for dinner from 4 to 9 p.m. on Sunday nights.

I tell you this for two reasons.

Spices on the Bloody Mary bar at Barkadas

One, it’s difficult to find a good locally owned restaurant open for dinner on Sundays. Two, Ristorante Abruzzi is not just good, it’s excellent.

Chef Chase Collier continues to turn out some of the very best food in Charleston and the restaurant’s service is always top-notch.

When anyone asks me to name my top five restaurants in Charleston – or even my top three – Ristorante Abruzzi is always on that list of late.

IF YOU GO: Ristorante Abruzzi, located at 601 Morris St. in Charleston, is open from 5 p.m. to 9 p.m. Tuesday-Thursday and 4 p.m. to 9 p.m. Friday-Sunday. For more information, call 681-265-3756, visit www.abruzziwv.com or check out the restaurant’s Facebook page.

Lobster TrappN moves back to Charleston

Lobster TrappN is on the move once again.

After a brief stay in Hurricane, the popular food truck-based eatery has moved its brick-and-mortar restaurant The Trapp back to Charleston, hosting its grand opening this past weekend at the home of the now-closed Honeycomb at 609 Georgia St. on the city’s West Side.

In addition to the new location, the restaurant has also changed its name to The Trapp Xpress, promising shorter wait times for its menu of lobster rolls, seafood tacos, combo bowls and more.

Pickup orders may be placed by texting 984-244-8857, but the restaurant says no actual phone calls will be answered at that number. (Strange, I know.)

Current operating hours fluctuate, so I recommend checking out the restaurant’s Facebook page for more details.

Filipino food featured at Saturday festival

Authentic Filipino cuisine – plus additional food trucks, dance, performances and more – are all on the menu at the region’s first Filipino-American Festival taking place from 1 to 6 p.m. this Saturday on the grounds of the West Virginia State Capitol.

Presented by the Herbert Henderson Office of Minority Affairs and the Filipino American Association of West Virginia, this first-time event is meant to shine a spotlight on the rich traditions and vibrant spirit of the local Filipino community.

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Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at wvfoodguy@aol.com.