Charleston has a better food scene than its size would suggest. Capitol Street downtown holds a handful of mid-range American restaurants; the East End and Bridge Road have most of the chef-driven kitchens. Local specialities lean Appalachian: pepperoni rolls, cornbread, biscuits and sausage gravy, Italian-American red sauce (a legacy of the early-20th-century immigrant communities in the chemical plants), and the West Virginia hot dog with chili, slaw, mustard and onion. Bridge Road in South Hills has the best run of independent restaurants.