not stop with savory dishes . Christopher ’ s is also known for its craft cocktails and desserts . In fact , Christopher ’ s cheesecake is an old family recipe that Dixon has been working with since he was 12 . He is proud to serve a dessert that has long-standing family ties .
A few other trademark menu items offered at both lunch and dinner are the flatbread pizzas . These artisan pizzas are distinctive of Christopher ’ s because they are made in a fully coal-fired oven . The coal-fired flatbreads only impart a hint of smoky essence , which is ideal for showcasing the local wheat flatbread and homemade sauces and dressings . In addition , Christopher ’ s gives back a portion of the profit made from the anthracite coal dishes to the mined areas .
“ We source our anthracite coal — which is a low-carbon , high British thermal unit coal — from Reading Anthracite in Pennsylvania and in researching suppliers found they have an amazing land reclamation program ,” says Dixon . “ Areas that have been reclaimed are restored to their original contour , becoming productive , useful , job-creating parts of the community that bring results and include parks , wildlife sanctuaries , natural forest and geographically native covered terrain , retail centers and housing developments . They have made a commitment to responsible environmental stewardship , which makes working with them even better .”
Christopher ’ s Eats has created more than just a restaurant — it has created a community guests can feel proud of supporting . As the restaurant continues to grow and expand , Dixon is excited about what is to come .
“ There is a movement in West Virginia of amazing locally
owned restaurants creating Appalachian-inspired cuisine utilizing flavors from all around the world ,” he says . “ Our local suppliers are working together and with the restaurants now , more than ever , to provide us with the quality products we need to bring West Virginia even closer to the forefront of cuisine that the world needs to know about .”
Christopher ’ s Eats is located at 5340 U . S . Route 60 in Huntington . It is open Monday , Wednesday and Thursday from 11 a . m . to 9 p . m . and Friday and Saturday from 11 a . m . to 10 p . m . It is also open for Sunday brunch from 10:30 a . m . to 3 p . m . •
( L-R ) Haley Jones , Jeff Els and Laura and Chris Dixon . Photo by Tracy A . Toler Photography .
Spritz Me
1 1 / 2 oz Bombay Sapphire East Gin 1 / 2 oz Il Tramonto Limoncello or limoncello of choice 1 1 / 4 oz strawberry syrup 1 / 4 oz rose water 3 / 4 oz fresh lemon juice 2 dashes lemon bitters Topo Chico Mineral Water
Strawberry Syrup
1 1 / 2 c fresh strawberries , sliced 1 c water 1 c granulated sugar
Combine the strawberries , water and sugar in a saucepan set over medium high heat . Bring to a boil , then reduce to a simmer and cook for 20 minutes until the liquid is deeply red and the strawberries are soft . Strain the strawberries out from the simple syrup , and let the syrup cool to room temperature . Once cooled , store it in an airtight container and refrigerate .
Add all ingredients except Topo Chico to a shaker . Add ice , shake and fine strain over ice into a collins glass . Top with Topo Chico . Garnish with fresh mint sprig .
Photo by Tracy A . Toler Photography . WWW . WVEXECUTIVE . COM FALL 2021 129