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Wellsburg restaurant offers variety of food, drink

FOOD AND DRINK — The Wellsburg Chamber of Commerce held a ribbon cutting to celebrate the opening of the Dovetail Fire and Ale at 735 Charles St. Open for breakfast, lunch and dinner, the restaurant offers a diverse menu and a peaceful dining setting for families and singles.

WELLSBURG — Necol Dunson said she chose the name Dovetail Fire & Ale for her new restaurant at 735 Charles St. because she envisions it as a place where people can come together.

And, the restaurant’s menu is designed to appeal to a diverse customer base, from retirees strarting their day with a peaceful breakfast to co-workers taking their lunch break to families with young children enjoying dinner out to a group of friends relaxing with beer or wine on a Friday or Saturday night.

It’s open from 8 a.m. to 2 p.m. Sunday, Monday and Tuesday and from 8 a.m. to 10 p.m. Wednesday through Saturday in response to a demand for more breakfast and dinner dining options in the city, said Dunson.

The restaurant is located in the former Wellsburg American Legion Post, which was renovated several years ago by other restaurateurs. In addition to a long, rounded bar, it includes a separate dining room available for daily patronage or private parties, with seating for about 35.

The menu ranges from standard fare to the more exotic.

For example, breakfast patrons might order a breakfast platter with eggs any style, hashbrown potatoes, choice of meat and toast or biscuits; or cowboy steak and eggs, which includes eggs any style topped with beef tips and roasted jalapenos and served on toas or tortillas.

There’s also cinnamon-vanilla French toast and Belgian or churro waffles, the latter a crisp Belgian waffle served with cinnamon, sugar and chocolate butter; as well as assorted breakfast sandwiches, burritos and other entrees.

For lunch there’s a variety of burgers and other sandwiches, tacos and salads as well as wild mushroom ravioli or fettuccine with jalapeno cream sauce.

The dinner menu includes Drunken Fish, which is ale battered haddock served with fries; fire spiced chicken breast sauteed in butter and beer; tequila lime marinated flat iron steak and buttered potatoes; grilled chicken breasts and pork chops, among other entrees.

Customers can order beer from bottle or keg, wine by the glass or bottle and mixed drinks from the bar, and the kitchen remains open after 8 p.m. to serve up several sandwiches and appetizers.

And there are options for children with each meal, noted Dunson, who said, “We just want to be a family oriented place where everyone is comfortable.”

Preparing food has been a big part of life for Dunson, who worked in food service management for 26 years, the last 13 at Bethany College, before opening the restaurant.

She met her husband Rob, a Marion, Ohio, native, while working in a restaurant in Casa Grande, Ariz. Married for 27 years, the two moved to Brooke County in 2006.

“We definitely wanted to make this our home. We love this community,” she said.

Assisting Dunson at the restaurant is a staff of nearly 20, including her daughter, Rylee, who is daytime manager; son, Cody, who is night manager and a bartender; Austin Walters, head cook; and her mother, Toni Klein, who often seats customers and helps in the kitchen.

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