Business Features/ Stories

The Bluebird is a beloved downtown fixture that has served the Clarksburg community for nearly a century.
Located at 342 W. Main Street, The Bluebird is a cozy local spot — part grocery store, part deli, part restaurant — and all heart.
Whether you're grabbing a quick bite, picking up dinner to-go, or having something delivered, The Bluebird has you covered.
Over the years, the store has had different owners and welcomed a wide range of notable guests, including political leaders, athletes, and other public figures traveling through the area.

Since 1996, under the ownership of local resident Eric Leaseburg, The Bluebird has blended historic charm with the evolving needs of modern patrons.

For Leaseburg, taking over the store allowed him to fulfill a long-standing personal aspiration.

“My wife and I were living in Charlotte, and it was an opportunity to come back to the area,” he said. “I always wanted to run a business myself.”

Leaseburg said owning the Bluebird has brought many friendships, memories and its fair share of challenges over the years.

“I’ve made a lot of friends here and have a lot of great customers,” he said. “I’ve had a lot of good experiences and good friendships from this store. And, you know, I’ve had a lot of struggle from this store, too—a lot of intense learning experiences. I guess we’ll call it a hard-knocks degree of how the world really works when you’re in your own small business.”

Leaseburg credits the store’s longevity to community support and his dedicated staff.

“Community support is the lifeblood of every small business. We just live in a world where that support is slowly waning, because everybody loves to shop at Walmart and the big box stores like Amazon,” he said.

“I have a pretty loyal and good staff. Some have been here a really long time. Over the years, I’ve had quite a few people that were here for maybe eight to ten years. Most of them—I’m still in contact with. Some still stop by. That’s definitely a vital part.”

Among the many memories from his time at the Bluebird, Leaseburg said one tradition stands out.

“We’ve had a lot of big catering jobs we pulled off that we didn’t think were possible—but we got them done and satisfied the customer. But more than anything, we have a little Christmas Eve fritti fry, which my daughters have done for about eight or nine years. It’s a really neat event,” he said.

“We usually have some Christmas spirits out on the table, and it’s Christmas Eve. People come in and get their fritti, get their cannoli, maybe have a little drink, socialize a little bit, and then go on about their Christmas season. So those Christmas Eve fritti fries—they’re up there on my list, for sure.”

The store is open Monday–Friday, 7 a.m. to 5 p.m.; Saturday, 7 a.m. to 1 p.m.; closed Sundays.

Brickside Bar & Grille is located at 101 Lodgeville Road near Emily Drive in Clarksburg!
What started out as a split-second decision became a 16-year legacy of community, consistency, and comfort food.

Brickside Bar & Grille opened its doors in November of 2009 under the ownership of Robbie Davis and two other original business partners. The idea to open the restaurant wasn’t part of a grand plan; it was more of a leap of faith.

“We weren’t even talking about opening a restaurant. The opportunity came up, and four days later, we owned it,” Davis said. “It was completely impulsive.”

That instinct turned out to be the right one. In an industry where turnover and closures are common, Brickside has remained a reliable fixture in Harrison County. Much of that, Davis believes, comes down to the atmosphere he and his team have worked hard to build.

"We’re like ‘Cheers.’ You walk in, and everybody speaks to you, knows you, or at least acts like they’ve been your friend forever,” Davis said. “That’s what sets us apart in my opinion.”

Brickside has cultivated a loyal following of regulars who’ve been coming in since day one, along with a steady stream of travelers who make it a point to stop in on their way through town, even from as far away as Canada.

“We had a couple in here yesterday heading south from Toronto. I remembered them as soon as they walked in and when they left, they said they'll see me in a few months when they return home,” Davis said with a grin. "That is super cool to me."

It’s not just out-of-towners who keep coming back. Davis credits the local community for supporting the business through its highs and lows.

“I’m still open, and that says a lot,” he said. “Not many local businesses stay open for 16, 17 years. And still go strong all those years later. It’s because of the people here.”

Brickside’s staying power also comes from the inside. Many of the restaurant’s employees have been with Davis for five years or more, and some have been there since opening day.

“I try to make it a family place. I don’t want to act like I'm corporate, even though sometimes you have to,” Davis explained. “I want to be the kind of boss that I’d want to work for.”
That people-first approach seems to work, even in an industry often plagued by high turnover, especially in the kitchen.

“The biggest challenge has always been staffing, particularly with cooks,” Davis said. “But I’ve got a core team that’s been solid from the beginning.”
Running a local business for over a decade comes with its share of lessons, some hard-earned, Davis said.

“The most important advice I can give anyone looking to start a business here in Clarksburg, or anywhere, is do your homework,” he said. “Know your product, your location, and be there all the time. You have to be hands-on.”

Davis added, don’t get too comfortable with the numbers on the register.

“When you see the money come in, don’t think that’s your money. The last person to get paid is you,” he said. “Also pay your taxes. That’ll keep you in business.”

Though the years have been filled with special events, New Year’s Eve parties, Halloween gatherings, weddings, banquets, Davis said the everyday moments are what he cherishes most.

“It’s the smiles. That’s what sticks with me,” he said. “Every time someone leaves here happy and with a smile on their face, that’s why I do it.”

Despite the name, Brickside isn’t just a bar. It’s a place where families gather, where kids are welcome, and where locals and travelers alike can find a warm meal and a familiar face.

“My granddaughter comes in all the time. My daughter does, too,” Davis said. " We're a place where you can bring your family. It’s a family restaurant and just a good place to hang out, bring your family, have a good lunch or dinner, and enjoy some good company.”

For Davis, that’s what makes all the long hours, seven days a week, nearly 365 days a year, worth it.

“I enjoy coming to work every day,” he said. “I enjoy seeing my customers. And I enjoy my staff, from time to time,” he added with a laugh.

And if you haven’t been to Brickside Bar & Grille yet?

“Just come in once,” Davis said. “We’ll make sure you feel right at home.”

Brickside Bar & Grille is open:
Monday – Thursday: 11 AM – 11 PM
Friday – Saturday: 11 AM – Midnight
Sunday: 11 AM – 10 PM
For more information about this business call (304) 848-2094.

Clarksburg Pizza Company is located at 1704 W. Pike St. in the Adamston neighborhood beside Toni’s Ice Cream.

The business, owned and operated by local resident Paul Howe, opened in April 2024 and has quickly become a fan favorite for many residents in the area.

Howe said the inspiration for the restaurant came from a lifelong love of cooking.

“I've always loved cooking, and there was an opportunity with this building to build it out and provide a restaurant service to the community here in Adamston. And there's not a lot on this side of town, and it just seemed like a good opportunity to do it, so we did,” he said.

Clarksburg is home to many unique pizza shops, but Howe said his business stands out because of its focus on traditional, local-style pizza.

“We make traditional pizzas that you’d be used to here in Clarksburg. We have a thin crust, and we also do a thick-crust, Clarksburg-style Sicilian pizza,” he said. 

“I think what makes us unique is that we offer a sandwich that we make on our own bread called a Pannozzo. It’s like our pizza dough but made into a bun. It’s very good. We make our hoagies and a lot of Italian sandwiches on that. And it’s just a nice little place to come in and grab lunch or dinner, and, of course, we do a lot of takeout and also delivery.”

Since opening, Clarksburg Pizza Company has quickly built a loyal customer base, Howe said.

“We keep getting busier and busier—it’s been growing. Actually, we’ve had a handful of out-of-state customers who have been driving through and did a Google search and found us, which was great. Our access right off Route 50 is, I guess, a draw to that.
A lot of people here in the Adamston community are regulars, which is great—you know, they come in once or twice a week,” he said.

“We get a little bit of business from the Clarksburg Classical Academy next door, the elementary school there, which is a great asset for the community. That was an empty school building, and now it’s full of kids again, so that’s a good thing. It’s a good neighborhood. There’s been a lot of growth. We’re hoping to grow a lot more, but it’s heading in the right direction.”

For Howe, seeing that growth is deeply rewarding.

“It feels great. I mean, my son Gabriel helps out a lot, and, you know, it’s a feeling of accomplishment—what we’ve done over the last year and a half. We have a lot of plans for the next year, and, you know, it’s fun. It’s fun working here, it’s fun meeting people, and it’s been a great experience overall. We’ve really enjoyed it.”

Howe also credited his team for much of the business’s success.

“I have a handful that actually live right here in Adamston. One of them, Michael, has a culinary degree, and we have a couple high school kids that help us out in the evenings and weekends.
We’re fortunate with the staff we have—they want to work, they show up, and today it’s sometimes hard to find good workers. So yeah, we’re fortunate in that area,” he said.
While it’s still early, Howe said he enjoys seeing large gatherings happen at his business.

“We get a lot of takeout here, but every once in a while, we’ll get large parties. Like last year, we actually hosted one for Barb Brunetti, who just passed away, but her girls over at Liberty High School. I think it was dance line we had here. We’ve had other teams come in—and it’s just really fun to see them all after a game or a practice. Their coach brings them by, and it’s just a fun atmosphere. I like that,” he said.

\Howe said he is excited for the future.

“We’re always trying to look at growth. We’re actually going to expand our menu this winter—we definitely are. We also want to do more renovations to the outside, more marketing for the place, get our name out there more. I think we have a pretty good product because we’re getting repeat customers, and every week we’re getting a few new customers. So slowly it’s building, but that’s kind of our idea,” he said.

“We’re really going to work on marketing—getting our name out there. We sponsor a lot of youth sports, donate to the parks, help get our name out there—RCB High School, Notre Dame we sponsor kids. Pretty much anybody that comes by and asks, we’ll do something for them, whether it’s a gift card for raffles or a donation to their organization. It’s our community, and it’s a good way to get our name out there, too.”

Clarksburg Pizza Co. is open 11 a.m. to 9 p.m. Monday through Saturday, noon to 6 p.m. on Sunday, and closed on Tuesdays. For more information go to their website at https://clarksburgpizza.com

D'Annunzio's Italian Bakery has been a beloved Clarksburg business since 1926.

D’Annunzio’s Italian Bakery—also known as the Health Bread Company has been filling the streets of North View with the smell of fresh-baked bread and old-world tradition for nearly a century.

Located at 1909 Williams Avenue, D’Annunzio’s has remained in the same family for nearly five generations. Its signature handmade pizza shells, hoagie buns, soft- and hard-crusted breads, and iconic pepperoni rolls have become staples across the state and beyond.

Whether customers are stocking up for Sunday dinner or grabbing a warm roll to go, the bakery delivers more than just food—it serves up a slice of West Virginia heritage.

More than a business, D’Annunzio’s has become a cornerstone of Italian-American culture in the region, built on a foundation of family, consistency and community. At the heart of the bakery’s legacy is James D’Annunzio, the current manager and part of the next generation preparing to carry the business forward.

“We've kept it in the family forever. You know, my dad’s done it. His dad’s dad. And it goes back on up and, you know, they all—they're from here, like, back, when they opened in 1926, it was, you know, the grandmas and the aunts and the cousins, and they were making the bread. And, you know, they all lived here in North View—like, right here in this house. You know, family members that lived here and up the street, and the house beside the bakery, and it’s just kind of cool how it all started,” he said.

James said the bakery’s beginnings were born out of a simple, humble need.

“They were just here, and the product needed to be made. And they were making them in the neighborhood, and one thing led to another, and it kind of blossomed into this beautiful business a hundred years down the line,” he said.

“But, you know, there were a lot of coal miners around here and people that worked in all the glass factories and stuff…You know, there was massive amounts of foot traffic and people in and out the door back in the day. And then there were a lot of little restaurants and stuff, and they all needed bread. And, you know, so over time it just kind of grew into what it is today.”

That steady growth, James said, can be credited to tradition and a refusal to compromise on quality.

“A big thing is tradition and keeping the same product. We've tried to stay consistent. You know, people have loved our product for years and generations, and why change it? You know, it’s a simple Italian bread. You know, we make the hoagie buns, pepperoni rolls, pizza shells, and then the hard crust and soft-crusted breads. And it’s something people can sit down on Sunday and break bread and have pasta with, you know, after church or whatever they do,” he said.

“It's just a special product that brings people together, and it's a simple thing. And the pepperoni roll—it’s a West Virginia staple, and then we don’t put any cheese in them or anything, you know, it's just a plain jane, basically. But, you know, it’s something. I got regulars that come in the bakery probably three to five days a week and they get the same thing every time. They're consistent. They know what they like, and they've liked it for 50 years. But I don’t know, we want it to be a welcoming thing. It’s something that represents our town and our area and our state.”

That sense of identity and pride has helped D’Annunzio’s expand far beyond North View. Over the years, James said the bakery has built a loyal following across the country.

“When we get people coming through the door—I’ve seen people from Hawaii, Alaska. They’ve taken it to California, Colorado, Florida—I mean, pretty much everywhere across the continental United States and beyond. I mean, people take bread. And it’s pretty cool to see the product go that far,” he said.

“And a lot of it's because, you know, their parents or grandparents lived here. They spent summers here as a kid. What do they do now anytime they're coming through the area? They stock up and take it home and freeze it. I mean, it's a cool thing.”

Now, as the bakery approaches its 100th year in business, James and his cousin, Ben D’Annunzio, are preparing to lead the family tradition into the next era.

“I’ve been around this since I was a little kid, you know, after school. I had to come over here with Dad and I’d see things and understand. Since I was little I kind of always knew I was going to end up doing this. And it’s something to be proud of. And, we love to do it and we love to bring in great products to the community. It started as a summer job right around when I was like 16, 17 years old or so. You know, once I was done for summer with high school and didn’t have sports going on, I’d come to the bakery, try to start working a little bit and try to learn the ropes,” he said.

“Then after that, I went to college, I’d work summers, and through COVID was when really we kind of picked more up. You know, me and my cousin Ben really kind of stepped into it a little more. He had already finished college and was working full time. And then once I graduated in May of '22, just kind of been full time ever since, and just slowly trying to, you know, take on a little more workload wherever I can, you know, and try to understand and grow the business and, you know, hopefully get my dad, you know, one step in the right direction towards retirement.”

Despite the legacy they’re inheriting, James said the transition hasn’t felt overwhelming.

“I wouldn't call it overwhelming. It is exciting. It’s something, you know, that we've looked forward to now, you know, for several years now. This is something—when we came back and started working full-time—you kind of committed to that. And slowly—you know, it’s not like been an overnight thing. You know, my dad's still my boss, you know. But slowly, every year, it's amazing the things you learn every day. You just—you kind of got to have an open mind and just be open to learning something new or—you never know who’s going to teach you something. But it’s a cool thing. It’s exciting,” he said.

“We’ve worked with so many of these guys for years, and some of these guys that work for us, I've known since I was a little kid and stuff. So we try to stay consistent, we just keep doing our thing. And, you know, we try to be pretty good at it. If there's ever an issue, we have some great people in the community that'll let us know, and we always try to keep everything squared away. So I think we're excited for the transition… Hopefully we can keep it going another 100 years.”

Ben D’Annunzio, James’ cousin and the bakery’s production manager, echoed that sentiment, emphasizing the special bond between the business and the community it serves.

“It really creates a family atmosphere. We’ve seen so many people come through the doors over the years, and you get to know them on a personal level—they're not just customers anymore. I know who their parents were, who their kids and grandkids are. You watch people grow and change, and they’ll come in and share updates about their lives,” he said.

“It’s a privilege to build that kind of connection. It’s not just about someone coming in to buy bread—it’s about sharing memories, learning their stories, and being a part of their lives in some small way.”
For Ben, the most rewarding part of the job is preserving the legacy their ancestors started almost a century ago.

“For me it’s just keeping the rich history alive—that's the biggest thing. My great-grandfather was in it, my grandpa was in it, my dad’s in it. It’s about keeping that legacy going. I was a business management and entrepreneurship major in college, and one thing you learn pretty quickly is that a lot of small businesses don’t make it—let alone last nearly 100 years like we’re about to,” he said.

“Hitting 100 years as a small business, that’s almost mythical…To be able to keep that legacy going—it's humbling. It really gives you perspective on how much hard work it takes and why you can’t take any of it for granted. It takes a village to keep this place running, and I’m grateful to be a part of that.”

D’Annunzio’s Italian Bakery is open Sunday from 6 a.m. to 3 p.m.; Monday, Wednesday, Thursday and Friday from 6 a.m. to 4 p.m.; and is closed on Tuesday and Saturday.

Maya’s on Main is one of the more recent businesses to come to Downtown Clarksburg.

At just 26 years old, Maya Gentilozzi is breathing new life into downtown Clarksburg with her event venue, Maya’s on Main. Since opening in February of 2024, the business has hosted 175 events, with 32 more on the books before year’s end.

Located at 331 W. Main St., the venue specializes in event planning and full-service party hosting. With seating for up to 120 guests, Maya’s on Main offers an on-site bar, custom décor packages, backdrops, and a tailored menu for each occasion. 

The venue accommodates a range of events, including weddings, corporate gatherings, showers, engagement parties and more.

Gentilozzi’s journey into the events industry began as a childhood dream. 

“I watched a lot of party planning shows on TV growing up,” she said. “It always felt like a dream career.”

She honed her skills working for her parents’ restaurant, Washington Square Pizzeria and Lounge, before taking full ownership in July 2023. Gentilozzi remodeled the space and began hosting small events in the dining room. 

The demand quickly grew, and she found an opportunity to expand into the downtown building that now houses Maya’s on Main.

“I booked my first five weddings without decorations, chairs or tables—just a promise,” she said. “It was a leap of faith.”

Gentilozzi officially named the venue in April of 2024 and has since expanded her inventory and clientele, with plans to open additional floors of the historic building in the near future.

The venue has drawn support from across Harrison, Doddridge, Taylor, Marion and Monongalia counties, even with little traditional advertising. “The community has been incredible,” Gentilozzi said. “People have believed in my dream and helped me grow.”

While some questioned parking availability, Gentilozzi said customers are pleased with options such as free weekend street parking and nearby lots including Jackson Square and direct access behind the building.

Looking forward, Gentilozzi is committed to investing in Clarksburg’s downtown revitalization. “This city is beautiful—it just needs a little TLC,” she said. “I’m proud to be part of the foundation for its comeback.”
Maya’s on Main is now accepting bookings for late 2025 and into 2026. To reserve the venue, customers are encouraged to reach out through social media or via email at mayagentilozzi@gmail.com.

Minard’s Spaghetti Inn — North Central West Virginia’s oldest Italian restaurant proudly continuing a legacy that began in 1937.

The restaurant was originally founded by Michael and Rose Minard and is now currently owned by third-generation family members, brothers Sam Minardi and Mike Minard. Over the decades, it has grown from a humble family kitchen into a full-scale Italian dining institution.

General Manager Samuel Loretta said the restaurant’s history and roots run deep.

“We just celebrated our 88th birthday,” Loretta said. “We are a spaghetti house, but we also have steaks, some seafood items, and most of the recipes have been in this family for over 88 years.”

The restaurant’s origins are rooted in tradition and hospitality, Loretta said.

“Years ago, the third generation Minards came from Italy and moved in. This restaurant was a regular house before it was a restaurant. And the workers on the B&O were working, and the third-generation Minards would ask the workers, ‘Are you hungry? You want something to eat?’ And she would feed them,” Loretta said.

“Well, they liked the food so much they started knocking on the back door and wanting to be fed. So she must have had a lightbulb moment, clicked in her head and thought, ‘You know, I'm going to open my house and start feeding.’ She opened the dining room of their home to feed these workers. And it turned into what it is today—a full-scale Italian restaurant.”

Loretta, who now oversees day-to-day operations, has a long history with Minard’s.

“I started out here as the chef. And I worked as a chef for four years. And that position fell into my lap. The owners and myself are very close—we're almost like family,” he said. “And when that opportunity arose for the new general manager, they came to me and asked me if that would be something that I would be interested in. They were always telling me prior to that, ‘You could run this restaurant. We know you can.’ Just giving me a tap on the shoulder. And when that opportunity came, I took it.”

Since stepping into his leadership role, Loretta has focused on restoring and celebrating the restaurant’s legacy.

“I have brought back a lot of the nostalgia that was lost a little bit years ago. I brought back old photos, we’re redecorating, we opened up a new bar area. We’ve expanded our menu a little bit and brought back some of the old stuff that our people are familiar with,” he said.

Loretta credits Minard’s success to a strong relationship with the community.

“They make it happen. We would not be here for 88 years if it wasn’t for the people of Harrison County and Clarksburg, West Virginia. They made Minard’s what it is today and what it continues to be.”

He also acknowledged the importance of his team.

“The staff that we have in place now is essential for this restaurant,” Loretta said. “I have two managers: Juliet Bell and Stevie Selmon. They are shift managers—managers when I’m not here—so they run the day-to-day. We’ve got a front of the house and back. And we couldn’t be who we are without the staff that we have, including the other two managers that are involved in it. That goes all the way down to our servers and our line cooks.”

What sets Minard’s apart, Loretta said, is consistency.

“It is the consistency of the food that we have produced for 88 years. And not only here in the restaurant, but we also produce food in our USDA room that is sold in Kroger’s, Walmart—all over Clarksburg and all over the state—getting to be distributed out,” he said. “So to sustain that many years of just work, you know, it speaks for itself. Nothing has changed over 88 years. We’ve continued to do what the family started 88 years ago.”

Over the years, Loretta said he’s created countless memories, but one recent moment stands out.

“I would say since I’ve been here, we have won continuously the ‘Best Of’—I’m sure you’re familiar with the Best of Harrison County—Italian restaurant. You know, that’s a big moment. But I would probably have to say this year’s pasta cookoff is my favorite. I entered in as Minard’s Spaghetti Inn as professional, and we won it.”

For those looking to build a lasting business in Clarksburg, Loretta offered some advice.

“Stick to what you do best. And stay very consistent at that, because that’s what everybody wants—consistency. Do what you do best. Don’t try to stray away or do what other people are doing. Do what you do best and be consistent at it, and longevity will be the winner of that, for sure.”

Minard’s Spaghetti Inn is located at 813 E. Pike St. in Clarksburg. Their hours of operation are Sunday from 11 a.m. to 8 p.m.; CLOSED Monday; Tuesday through Thursday from 11 a.m. to 8 p.m.; and Friday and Saturday from 11 a.m. to 9 p.m.