In the
Chef ’s Corner
Bourbon Prime
When Bourbon Prime opened its doors earlier this year inside
the Morgantown Marriott at Waterfront Place, the vision was
for the restaurant and bar to tell the story of the Appalachian
spirit through bourbon and steak. The mission of Bourbon
Prime became a reality when the restaurant was invited to the
Woodford Reserve in Versailles, KY, to create its very own sig-
nature batch of bourbon. Through a very intricate process, a
smooth and unique batch was born, proudly wearing the name
Country Roads. As a result, Bourbon Prime has the honor of
being the only restaurant in West Virginia that blends its own
barrel of bourbon at the world-famous distillery.
The specialty bourbon, combined with a comfortable at-
mosphere, makes Bourbon Prime a standout in Morgantown.
“When we came together to design this space, we wanted to
display an area that is both full of high energy and relaxed at
the same time,” says Neil Buffington, general manager of the
Morgantown Marriott at Waterfront Place.
For those who don’t want to sit down at a traditional table
or lounge in the great room, Bourbon Prime has seating at the
bar where unique, crafted cocktails are created right in front
of them.
“Not only is your dining experience filled with food and
cocktails, but there is a theatrics aspect added as well,” says
Buffington.
The bar not only boasts the restaurant’s signature barrel of
bourbon, but it also has an extensive list of other bourbons
available, as well as handcrafted cocktails, wines and a variety
of beers on tap.
Bourbon Prime wants to provide every guest who comes
through its doors first-class service and top-notch cuisine. To
[ lifestyle ]
MAGGIE MATSKO
MARC COMPTON
hone in on freshness and quality, Bourbon Prime holds farm-
to-table relationships with six different farms in West Virginia,
Maryland and Pennsylvania. To make sure all its products arrive
at the highest quality, Bourbon Prime maintains a relationship
with farms that are within a 100-mile radius of Morgantown.
“We talk to local farmers, visit farmers markets and tour
farms and breweries, and we are constantly finding ways to
support our communities’ small businesses while bringing their
products to our tables,” says Chef Donnie Orr. “All chefs can
cook, but the source of our ingredients is what sets us apart.
We are not the rock stars—the farmers are.”
When it comes to cooking, Orr believes passion and a sense
of originality are what set his dishes apart. “I like to put a new
spin on age-old classics such as the Bourbon Prime pepperoni
roll