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Christopher's Eats brings variety to Barboursville

Feb. 07, 2013 @ 12:00 AM

BARBOURSVILLE -- Barboursville saw a new restaurant open its doors Monday, Jan. 28.

Named Christopher's Eats, the new restaurant is the brainchild of Chef Chris Dixon and co-owners David and Jeremy Adams. The new restaurant offers a mix of upscale casual dining, along with a martini bar named "Currant."

"We acquired this space in September 2012," Dixon said. "There was a Verizon cell phone store here earlier, and a video store before that. It took us about five months to do everything. It was just a big open space. We added the kitchen, built out two walls and added a wall down the center to divide the bar from the restaurant area. We also had to run some new plumbing for the dishes. We kind of have two mini-kitchens in one back there because we do a lot of fresh preparation. Everything we make here is fresh."

One of the centerpieces of the restaurant is a coal fired oven which is used to bake a variety of dishes.

"We had the oven built for us by a company called DoughPro out of California," Dixon said. "The oven burns anthracite coal, which is one of the cleanest burning coals. There isn't a lot of extraneous smoke or debris and it doesn't impart a lot of flavor. It does add a little smokiness to food, but not a lot. It burns at up to about 900 degrees. It can cook a flatbread in between 3 to 5 minutes.

"The menu is an amalgamation of different flavors and ideas that I have had over the years of cooking in different places," Dixon added. "I went to culinary school in Florida. I worked in Orlando and Jacksonville, Fla. I also worked in Baton Rogue, La. Jeremy called me up and asked if I would be interested in doing this and I said yes. I put together a menu based on the flavors we enjoy and what Huntington/Barboursville didn't have yet."

Dixon said the menu is special throughout.

"Our hamburger is a signature grind mixed of ribeye and ground chuck," he said. "It's something you can't get anywhere else. We prepare our Coal Fired Wings in our flabread oven. On the dinner menu we have a Coal Fired Chicken, which is also prepared in the oven. It's a half-roasted chicken. The smokiness adds another layer of flavor. We are also proud of the cheesecakes. The Vanilla Bean Cheesecake is a family recipe that has been in our family for 50 years now."

The menu features a variety artisian flats, which are similar to pizzas. Among the choices is the Greek Flatbread topped with romano, spinach, tomato, goat cheese and white sauce. There's also a "Miss Piggy" flatbread topped with pepperoni, sausage, pork belly, romano and red sauce. The dinner menu features a host of entrees including grilled chicken, trout, tuna and a ribeye steak. Lunch offers an assortment of panini sandwiches including pulled pork, pimento cheese and a meatloaf sandwich.

"We set up the bar as a separate area so people had a place to come congregate, so we renamed the bar area Currant," Dixon said. "It's a play on words as current means the here and now, but it's also a fruit that we use in some drinks."

Currant features a mix of modern cocktails and martinis.

Christopher's Eats is located at 6005 U.S. 60 East in Barboursville. It is open from 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday and is closed Sundays. Lunch is served from 11 a.m. to 4 p.m. Monday through Saturday. Cash and all major credit/debit cards are taken.

For carry-out orders, call 304-736-5520.

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