#dallaspike

WHEELING, W.Va. – Riders and supporters from throughout the Ohio Valley are invited to participate in the annual Chad's Ride on Saturday, July 18, 2026, as the community comes together to honor the memory of Chad Senkbeil while promoting motorcycle awareness and encouraging motorists to share the road safely. The event welcomes motorcycles, and 4-wheelers are always welcome! Everyone is invited to participate in remembering Chad and supporting the message of motorcycle safety.  There is no fee to participate, making this event open to anyone who wishes to join the ride and show their support.  Participant meet-up will begin at 12:00 p.m. at the Elm Grove Eagles, with kickstands up at 1:00 p.m.  This year's ride will travel to The Barton Trap in St. Clairsville, Ohio, continue to J&B Bar on Dallas Pike, West Virginia, and conclude at Wakim's Bar in Elm Grove, West Virginia. More than just a ride, Chad's Ride is an opportunity for family, friends, and the community to come together to celebrate Chad's life while reminding everyone to watch for motorcycles and share the road. Every rider and every driver plays a part in making our roadways safer. Whether you're a longtime participant or joining for the first time, everyone is encouraged to come out for an afternoon of remembrance, fellowship, and support for motorcycle awareness. Event Details: Meet-Up: 12:00 p.m. Kickstands Up: 1:00 p.m. Starting Location: Elm Grove Eagles Route: Elm Grove Eagles → The Barton Trap → J&B Bar → Wakim's Bar Ann Senkbeil Phone: (304) 231-8656 Remember: Look Twice. Save a Life. Watch for Motorcycles. Read the full article

The menu at Ruttenbuck’s has been reduced to items that make economic sense, and that is why steaks have been removed. The burgers, ribs, and wings, Antonik said, have proven most popular thus far, and so have comfort-food meals, too. “The Curbside Service is different at both locations,” she explained. “Glen Dale has a drive-thru window, so that is very easy. When they pull-up, they call the restaurant to let us know they are there. “Dallas Pike has a different set up. We have truckers that walk in the front door. They are stopped at the hostess counter where my staff requires them to sanitize their hands. My staff has gloves on and a mask,” Antonik said. “Their order is taken at that counter. They are not permitted in the restaurant. They can wait in the seating area or outside. Our local customers are to call when they pull up and staff will bring the food to them, gloved and masked.” A former regional manager for Burger King Corp., Antonik simply applied lessons learned while competing in the fast food industry. “Everything was just re-thinking how we do things,” she said. “My staff adjusted well to the changes made from my business background. It was just implementing the QSR (quick service restaurant) brain into action. “Right now, everyone is on survival mode. How do I keep my business afloat? Only time will tell if what we are doing now will make a difference in the long run,” Antonik added. “Or, is it best to do what Joey (Maroon) did at Abbey’s and just close to ride it out?” Read the full article

The menu at Ruttenbuck’s has been reduced to items that make economic sense, and that is why steaks have been removed. The burgers, ribs, and wings, Antonik said, have proved most popular thus far, and so have comfort-food meals, too. “The Curbside Service is different at both locations,” she explained. “Glen Dale has a drive-thru window, so that is very easy. When they pull-up, they call the restaurant to let us know they are there. “Dallas Pike has a different setup. We have truckers that walk in the front door. They are stopped at the hostess counter, where my staff requires them to sanitize their hands. My staff has gloves on and a mask,” Antonik said. “Their order is taken at that counter. They are not permitted in the restaurant. They can wait in the seating area or outside. Our local customers are to call when they pull up and staff will bring the food to them, gloved and masked.” A former regional manager for Burger King Corp., Antonik simply applied lessons learned while competing in the fast food industry. “Everything was just re-thinking how we do things,” she said. “My staff adjusted well to the changes made from my business background. It was just implementing the QSR (quick service restaurant) brain into action. “Right now, everyone is on survival mode. How do I keep my business afloat? Only time will tell if what we are doing now will make a difference in the long run,” Antonik added. “Or, is it best to do what Joey (Maroon) did at Abbey’s and just close to ride it out?” Read the full article