A few years back, Mike decided to make a “ski date” for us with two good friends. We went to a local mountain near our house, the boys set the girls up with lessons, and left us on the bunny hill to fend for ourselves. Long story short, his addiction to snowboarding began and if I wanted to spend any time with my fiancée in the winter months, I had to figure out how to ski.

The following winter, we booked our first trip to Snowshoe, West Virginia. It was opening weekend, and we were the first to arrive of our foursome at the resort. I had never heard a snow making machine before, but it was intense and even more thrilling to watch. We walked around the village like two kids in Disneyland. I will never forget that weekend: my terrifying ski lesson, watching our friend slide on his back spread-eagle down the hills while teaching himself to snowboard, or the absolute exhilarating feeling when everything finally clicks and you make it down the mountain without falling. We were all hooked. We spent every weekend possible at Snowshoe after that. With only a handful of resort style restaurants, we had to start exploring anything around the village for new places to eat. Luckily, we found Elk River Inn and Restaurant about 15 minutes away.

Mike and I were the only two pioneers on this trip, and when we came to the Elk River sign on the side of the road, we were surprised to see a tiny one car bridge beside it. “No Trucks”, read an additional sign. Well folks, it’s the middle of winter on a mountain top. Your only mode of transportation is a four-wheel drive truck. Mike and I looked at each other and decided to go for it. It was like a scene out of Indiana Jones. We both had our heads hanging out our windows to make sure the wheels stayed on the bridge. We slowly crept across with the icy brook lurking just a few feet away. We made it over safely only to find ANOTHER one car bridge to cross. With took a deep breath and steered across the bridge with our heads out the windows. A small gravel parking lot followed with a rustic wood and stone lodge to our right. The windows emitted a warm golden glow into the West Virginia wilderness. It looked like the prize oasis after proving our worth by crossing the bridges.

We were welcomed by hardwood floors, and simple wooden tables and chairs arranged around a large fireplace. That fireplace is the only source of heat for the entire dining and bar area. Request a table next to it when you book! There was a spot cleared on the opposite side of the room with three chairs side-by-side. A show with dinner…now this could be the start of something good. Our waitress was the most soothing, calm, and motherly figure. She was everything you want in the middle of a snow storm in West Virginia mountain woods. I felt instantly at ease. The menu was impressive for the area. You are lucky to find a gas station most of the time and here we are being offered roast lamb, seared duck, wellington, and quail! The question lingered…could they pull it off?

We started with the West Virginia Rainbow Trout Spread. Caught on the same river running just behind the building, it was the most flavorful trout smoked and blended with cream cheese and spices. This was damn good trout spread and we were both impressed with something that could be so plain Jane in other restaurants. Braised lamp empanadas were next and Mike was in his glory. The light flaky dough was a beautiful golden color and the lamb was so tender you didn’t even need to chew it. The seasoning harmonized the starch and protein beautifully and it has since become a dish we don’t skip.

There is an added quasi-romantic benefit to dining here. There is no cell phone signal. The area is a National Radio Quiet Zone for the Green Bank National Radio Astronomy Observatory. No new messages, emails, texts, calls, or websites to interfere with dinner. You are forced to make some sort of connection with your dining partner and your surroundings. It’s not a bad perk. For those of you techies that don’t know how to enjoy a meal with your significant other, don’t worry. Elk River does give you something else to focus on during your dinner and possibly a good excuse to use your phone. The Elk River Ramblers soon occupied the three seats across the room. Self-categorized with a folk/old time/bluegrass/Celtic/Klezmer sound, they are the house band for Elk River Restaurant and perform on Thursday nights. There really couldn’t be a better accompaniment for this meal in this atmosphere. We were so impressed we recorded a few songs on our phones (Yay! Your phone can grace your hands with purpose now!) You couldn’t help but clap along in between bites.

Back to the meal:  Mike ordered the Earth and Sky entrée, which was lamb chops, quail, fava bean paella, saffron peas and sweet peppers.  He was beyond happy with his choice and raved about the quail. I ordered the Beef Duo, which was slow braised short ribs over rutabaga parsnip puree and petit beef wellington with boursin cheese, sherried mushrooms & warm wilted fall greens. I thought it was very well done and super ambitious for such a small operation. The wellington was slightly soggy on the bottom, but the beef was tender. The short ribs shined on the dish with fall apart texture and good savory juices.

Sticky Date Pudding and chocolate molten cake followed with cappuccinos for dessert. It was the perfect ending for me with the date pudding being more of a cake-texture with rich toffee sweetness. You can’t go wrong with chocolate and cappuccino, but this was exceptionally good firm cake with a warm gooey center that oozed through the crevices when pierced.

We have been back many times since with friends and family. We’ve spent several holidays and special occasions with them as well. Elk River Inn and Restaurant has consistency and quality in an otherwise unpredictable mountain resort dining selection.

There are few better meals than an excellent cut of beef, seared to a juicy and tender perfection. Steakhouses are a huge niche, and people flock to chain restaurants boasting animal horns and Texas branding. Those places are not where you want to eat a steak. Most of the time we are served an overpriced, flavorless, gray colored piece of tough and chewy flesh. If you want to experience what steak is SUPPOSED to taste like, you must enjoy a meal at Final Cut Steakhouse. The location alone can attract an audience in the Hollywood Casino at Charles Town Races. I know what you’re thinking…a casino steakhouse is THAT good? After years of getting to know some of the best butchers and beef cuts the world has to offer, I say Final Cut easily makes our Top 10 for Prime.

In order to get to Final Cut, you must endure a trip through the casino floor. The tri-state area’s finest are at the slot machines in full gear. It’s not the best preface for a meal, but after our bellies are full and the wine is coursing through our veins, we put a $20 in the Wheel of Fortune slot machine and give ourselves one final thrill of the evening.

The restaurant is very well done and sits a few steps higher than the casino floor. You can have the dining experience without being reminded that you were in a casino.  Inside, the hostess stand is directly across from the bar room, which has quite an impressive selection of wines and spirits. It is actually a separated room from the dining area, with temperature controlled wine racks kept at 66 degrees for reds and 44 degrees for whites. We’ve stopped in a few times, but are usually anxious to get to the meal.  We are always greeted immediately and promptly taken to our table. We have a favorite waiter, Alex, who we request. He is everything you want on your wait staff and more. Prompt, attentive, knowledgeable, honest, polite, and his voice just makes me want more food. He makes the experience that much better. We love him.

Still or sparkling is poured and Alex greets us almost immediately. Final Cut uses a specially designed Apple iPad for their wine list. It also includes, spirits, cigars, and a little trivia about the Hollywood memorabilia around the restaurant. When Mike likes your wine list, you are doing well right off the bat. Table service is quick with a brioche that will knock your socks off and soft butter, not that you need it with the plethora of goods coming your way. Alex always has some specials to tell us about which includes his recommendation for the best steak on the menu that night. There are a few appetizers we order every time, as well as their iceberg salad. It sounds like a waste of stomach space, but we wouldn’t bother with them if they weren’t absolutely worth every bite. They have a porterhouse for two that is just killer. After a few trips trying out all the different cuts, it is now our staple entrée. Sides have varied, but we have tried all of the classic steakhouse sides and have never been disappointed. The desserts are just as delicious as the steaks, so we usually order a few favorites while enjoying a dessert wine or port. Below is a list of some of the items we have enjoyed:

Seared Ahi Tuna- cucumber, avocado, ginger, lemon, soy dressing, and wonton-the tuna color is always wondrous and it will melt in your mouth.

Prime Sliders- aged cheddar, bacon, onions, herb ketchup, seeded brioche-Mike’s favorite! We usually end up trying to split up the final bite between us because neither want to stop eating it.

Seasonal Oysters- Meyer lemon cocktail, mignonette- Alex will tell you where each are from before you order, and then point them out once they get to your table. They are fresh, the taste is pure and true for each type, and the condiments are actually quite good.

Iceberg Salad- garlic dressing, bacon, green apple, red onion, candied nuts, blue cheese-This is the best Iceberg salad you will ever eat. Can a salad be that exciting? This one is…with signature garlic dressing, sweetness of apple, and the candied nuts that throw in the ultimate crunch!

New York Strip Prime- This is real Prime beef. No fakeys. It cuts with a butter knife and melts in your mouth. You barely need to chew beef this good. The flavor just transcends on your tongue. Seasoned perfectly to the let the meat shine through.

Porterhouse Prime for Two- Once again, this what we enjoy nearly every visit. You get the best of both worlds, Filet and Strip, beautifully presented with the bone, but sliced so you only have to sit back and enjoy the show happening in your mouth.

Creamed Spinach- with gruyere to give it that extra special flavor. Impeccably seasoned so that I never know if I want a bite of my steak or my side. It’s a good problem to have.

Sweet Creamed Corn-An elevated version of our Southern favorite. The sweetness is balanced wonderfully so you don’t get tapped out after a few bites.

Truffle Mac & Cheese-We usually aren’t very gracious when it comes to our thoughts on truffle mac. We are not fans of truffle oil because the intensity can easily overpower anything within 5 yards. Final Cut does it right with shaved truffles, ditalini and rich Vermont cheddar and béchamel sauces.

Horseradish Mashed Potatoes-I think these are excellent. Creamy and full of flavor that will pair with anything you order off the menu.

Sea Salt Crusted Baked Potato-Another Mike staple. If you can bake a potato and get a crisp, salted skin, we will be returning.

Apple Doughnuts-Light, fluffy dough filled with awesome apple cinnamon filling, fresh apples, and dusted with sugar. It’s the apple pie of the steakhouse.

Tahitian Vanilla Crème Brulee- We were fortunate enough to get our hands on some authentic Tahitian vanilla beans once. The flavor and aroma are hard to beat, unless of course you add in a perfect cream with a spot on crackable top. It was a very well done brulee, indeed.

Molten Lava Cake- In the fall, you can’t beat this dessert. It’s warm and gooey center makes you feel warm and gooey all over as you enjoy it. The homemade cream on the side is just as delicious!