Tuesday, January 3, 2012

Village Worth Inhabiting at Mealtime

Adam Capani, general manager and head chef of popular lunch haunt Village Deli & Grill in Morrisville, possesses a passion for scratch-made food. Whether he’s crafting specialty sandwiches or artisan soups, the native of upstate New York takes pride in everything he churns out in the kitchen.

That includes the exceptional crab bisque, which is his own personal recipe. When it comes to preparing the bisque, Capani roasts tomatoes, onions and garlic along with salt and pepper for about 30 minutes in the oven. He then purees the base and adds lump crab meat along with heavy cream and some spices. The soup is then served in a biodegradable “ecotainer” or, on some occasions, a bread bowl. All soups are available by cup ($3.50) or bowl ($5.50). Additional featured selections range from broccoli and cheese to roasted tomato with blue cheese crumbles. 

 crab bisque photo courtesy of Jonathan Fredin/S&A Cherokee

If you're in the mood for a sandwich, you can't go wrong with Village Deli's signature chicken salad. Or consider a grilled Cajun shrimp wrap featuring 10 large shrimp served with spring mix, Roma tomatoes, bacon, red onion and remoulade sauce. 

The restaurant’s d├ęcor features an attractive white-pine trellis filled with hanging plants. Tables are covered in checkered vinyl, and a vibrant mural on the back wall spans from floor to ceiling. 

Village Deli & Grill is open Monday through Saturday for breakfast and lunch.

Village Deli on Urbanspoon

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