“ We like to have very little food waste . And we designed the menu so that every item could be used in multiple items on the menu , specifically , so we can have low food waste .”
Nestled among the trees on the New River Gorge , The Burrito Bar serves burritos , tacos , quesadillas and salads sourced with as many local ingredients as possible . They offer beef , chicken and vegetarian and vegan options . The burritos are named after the class V rapids on the Upper Gauley River and appear in order as if one was going down the river .
“ We try to source things locally but sometimes you can ’ t — like when you have 12 pounds of guacamole in one day ,” says Yarrow . Or 447 pounds of vegetables in one day . Still , the couple gets as many peppers , tomatoes , squash and lettuce from New Roots Community Farm in Fayetteville as possible .
“ We like to have very little food waste . And we designed the menu so that every item could be used in multiple items on the menu , specifically , so we can have low food waste .”
The restaurant is open May through October and the couple work as a team with their daughter Zenya . They run the kitchen and the bar , which serves a large selection of beers , wine slushies and sangria . Ryan books the bands — local musicians who play for the dinner crowd on Tuesdays and the after dinner crowd on Fridays . Yarrow makes salsas , sauces and desserts . Consistency is important to them , and they ’ ve kept the same recipes they ’ ve served since day one .
The 2020 pandemic was a difficult time for many restaurants , who could not provide social distancing or outdoor seating . But Yarrow said it drove
customers to them , as they were already an outdoor environment . She says they have grown together with Fayetteville over the last years . “ We
Photo courtesy of Zenya Walters
have a nice collection of local , loyal customers . It ’ s helpful that we are closed during the winter , so people get a chance to miss us .” �
JULY-AUGUST ’ 23 � SOUTH � 27