West Virginia South April - May 2019 - Page 57

A black and bleu filet, lemon cheesecake with blueberry compote, chicken vegetable risotto, and salmon dish are among Dobra Zupas' popular menu items. “That’s the beauty of having a small restaurant that’s not a chain,” she says. “We can change the menu any time we want. Any time some- thing is dropping off in popularity, I can replace it.” Zupanick just updated the menu at the beginning of March, adding a chicken vegetable risotto after running it as a special for a couple of weeks. Risotto is one of Dobra Zupas’ most popular items, as Zupanick points to a time she tried to pull the beloved crab risotto off of the menu. “It’s kind of a warm, comfort food, or at least I think it is,” she says. “But I took it off one sum- mer and within two weeks I had to put it back on. So now we’re doing three risottos.” Although the menu has changed through the years, a few items — crab fondue, fried goat cheese, the black and bleu filet, Mediterranean pita wrap and Philly cheesesteak wrap — have been featured since the beginning. Zupanick doesn’t hesitate when listing her favorites. “The fried goat cheese and crab risotto,” she says, smiling. “It’s warm. It’s cheesy. It’s everything kind of rolled into one.” And although Zupanick doesn’t get to collaborate as much with her family as she once did, she says it was her daughter’s influence that helped talk her into one of the res- taurant’s and the area’s most unique offerings. APRIL-MAY '19 ❖ SOUTH ❖ 57