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  • Writer's pictureSteven Keith

New Larobi’s opens at old Dairy Winkle in Campbells Creek

A new Larobi’s Pizza has opened in Campbells Creek at the site of the former beloved Dairy Winkle that was damaged by a fire there in January of 2023.


Pepperoni pizza from Larobi's of Campbells Creek
Pepperoni pizza from Larobi's of Campbells Creek






After initially raising money to help repair and reopen Dairy Winkle, owner Kerry “Paco” Ellison decided late last year to sell the 10-year-plus business instead.


Larobi’s owner James “Junior” Gilpen swiped it up and spent several months significantly rebuilding and renovating the space, which only consisted of four walls and a floor when they took possession of it. In addition to a new layout and décor, there’s also a completely new kitchen and equipment.


This Larobi’s will be managed by Danielle Collins, who also worked at Dairy Winkle for five years.


Dining room at Larobi's of Campbells Creek
Dining room at Larobi's of Campbells Creek

Originating in St. Albans, Larobi’s is famous for its original “Big O” pizza, a gloriously messy cacophony of pepperoni, salami, ham, ground sausage, mushrooms, green olives, green peppers, onions and hot banana peppers on thin crust sliced in long rectangular slices.


The new Campbells Creek location opened during the last week of March and will be serving pizzas and pizza breads, plus assorted sandwiches including steak, ham-and-cheese and grinders.


Larobi’s of Campbells Creek at 126 Campbell’s Creek Dr. is currently open from 3 to 9 p.m. Tuesday-Wednesday, 11 a.m. to 9 p.m. Thursday, 11 a.m. to 10 p.m. Friday, noon to 10 p.m. Saturday and 2 to 8 p.m. Sunday. The restaurant is closed on Mondays.


Please note the dining room closes one hour before the restaurant closes every night, but the drive-through remains open for pickups. For more information, call 304-926-1212.

 

Tricky Fish reopens for the season


Spending spring break in beautiful Hawaii jump-started me to a summer state of mind, which just so happened to coincide with the seasonal opening of Charleston’s own funky beach bar and grill.


Larobi's of Campbells Creek is now open
Larobi's of Campbells Creek is now open

The East End’s Tricky Fish reopened for the season in late March, touting a refreshed menu that includes traditional apps like nachos, buffalo shrimp, wings, chicken tenders, pretzel bites, fried mushrooms and cheese sticks, along with beachy bites like hush puppies with honey butter and an oyster basket.


You can also get a few soups, salads, quesadillas, burgers or tacos stuffed with chipotle chicken, al pastor pork carnitas, shrimp or mahi with various sauces.


On the sandwich front, there’s “Big Fish” haddock, crab cake, honey butter fried chicken, pork BBQ with coleslaw, hot bologna, a BLT, hot dog, grilled cheese or Reuben and Rachel options, plus shrimp or catfish po-boys, Philly cheesesteak, a club, French dip or wraps.


Located at 1611 Washington St. E. a block from the West Virginia State Capitol, Tricky Fish is currently open from 11 a.m. to 7 p.m. Monday-Wednesday and 11 a.m. to 9 p.m. Thursday-Saturday. For more information, call 304-344-3474 or check out the restaurant’s Facebook page.

 

West Virginia’s favorite craft beer is …


Last week we dove into craft cocktails and mocktails. This week, it’s beer.


To mark National Beer Day this past Sunday, online betting platform Casino.ca released the results of a nationwide survey of beer drinkers that found the craft beer market grew by 13.2% last year – and is projected to hit $140 billion this year.


On a state level, it also found that …


  • West Virginians didn't follow the crowd and was the only state to choose Kentucky Brunch Brand Stout as their #1 craft beer brand

  • Edmund Fitzgerald Porter from Cleveland is their #2 favorite 

  • West Virginia’s favorite type of craft beer is lager

  • And 97% of West Virginia respondents drink craft beer, with 80% choosing it over other alcoholic beverages 


Just like last week’s “research” (heavy on the air quotes) saying West Virginia’s favorite cocktail is the Moscow Mule, I seriously doubt the validity of these local favorites.


But they’re interesting to read, nonetheless. Cheers!


• • •


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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