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Writer's pictureSteven Keith

Iconic Quarrier Diner reopens, WV food towns top national list

One of Charleston’s most iconic restaurants has reopened under new ownership after multiple starts and stops with multiple previous owners over the past two decades.

Rustic German-inspired cake from The Bavarian Inn in Shepherdstown






Downtown Charleston’s Quarrier Diner is now open for breakfast and lunch from 8 a.m. to 2 p.m. Monday through Friday, with breakfast items available during all of those hours as well.


72-hour braised short rib from The French Goat

Serving a menu of traditional diner favorites inside its art deco building at 1022 Quarrier Street, the restaurant is a new venture of Martin Riggs, Roger Nicholson and Tracy Abdalla, the trio behind Soho’s at Capitol Market and The Roq nightclub underneath the Quarrier Diner.


Although I’m crushed there’s no biscuits and gravy on the menu – that being the ultimate diner staple, in my book – there are comfort breakfast options like a kielbasa hash with eggs, fried potatoes, bell peppers, onions, gravy and cheese; two different steak-and-egg plates; a traditional breakfast sandwich or breakfast burger; plus go-tos like omelets, pancakes, waffles and French toast.


Grilled walleye from The Bavarian Inn

For lunch, there are several sandwiches (chicken, fried catfish, hot bologna, turkey club and BLT) along with a trio of paninis (Reuben, Rachel or prime rib) plus wings, hot dogs, burgers and sides like fries, onion rings, hushpuppies and more.


I’ll swing by for a review after they’ve been open awhile and have a chance to work out the kinks. In the meantime, I’d love to know what readers think when they visit.


The Quarrier Diner is open from 8 a.m. to 2 p.m. Monday-Friday for breakfast and lunch, with breakfast items available throughout all of those same hours. The restaurant currently does not have a website or Facebook page.


Two WV food towns make national top 10 list


Two West Virginia towns known for their excellent food scenes have made a national list of the “Top 10 Farm-to-Table Dining Destinations in America.”


Harissa-crusted halibut from The French Goat

Nevermind the list is from photobook company Mixbook, meaning it has exactly zero culinary credibility, but it’s still pretty cool for the Mountain State.


“Across the country, countless towns boast a thriving farm-to-table restaurant culture, where the journey from local farms to your plate is celebrated with every bite,” the company said in announcing the list. “These communities take pride in showcasing fresh, seasonal ingredients that highlight the rich agricultural heritage of their regions.”


The list also called out specific farm-to-table restaurants in each city that are known for offering “an authentic and delicious way to savor the season’s flavors.”


While Greenville, South Carolina, claimed the top spot, West Virginia’s own Lewisburg came in eighth and Shepherdstown capped off the list at tenth. Here’s what they had to say about both places …


Stuffed fried squash blossom from The Bavarian Inn

No. 8 – Lewisburg, West Virginia: Lewisburg blends small-town charm with a sophisticated culinary scene that celebrates French-inspired cuisine and local Appalachian ingredients. The French Goat stands out with its elegant menu that changes with the seasons, highlighting the best of West Virginia’s produce. 


No. 10 – Shepherdstown, West Virginia: As one of the most charming small towns in West Virginia, Shepherdstown offers a unique blend of history, culture, and culinary excellence. The Bavarian Inn Restaurant takes farm-to-table dining to new heights by incorporating locally sourced ingredients into its German-inspired menu. 


Congratulations to both cities – two of The Food Guy’s favorite in the state – for this national shout-out!


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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.

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