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Review content:
Tucked beneath Tuscarora Mill in Market Station, this bustling, eight-year-old deli-bakery sells house-made breads and pastries, hot pressed sandwiches, coffee and takeout dinners. With seating for 50 inside and 75 on the patio, the restaurant serves as a community gathering place. "We're like Cheers without the beer," says manager Beth Reed. "Some customers stop through two and three times a day." Ciabatta bread ($3.25 a loaf) is the house specialty and comes in regular, rye and weekly special flavors such as apple and blue cheese, Parmesan and garlic, and chocolate chip. It lends its name to some of the hot panini sandwiches: Chicken Breast Ciapini ($6.75) gets its spicy and creamy punch from havarti cheese, spinach, tomato and hot pepper mayonnaise. The Jersey Reuben ($7.25) on rye ciabatta with cider slaw is a leaner take on the deli classic. Chicken, turkey and beef in the sandwiches are roasted on the premises. That chicken also figures in cold sandwiches such as the Almond Chicken Salad With Red Grapes ($6.75), a bit heavy on mayonnaise, and Tarragon Chicken ($6.75). Four seasonal daily soups are sold by the cup ($3.95); by the quart ($13.75), they come with a loaf of ciabatta. A half-sandwich (cold) and daily soup cost $7.25. Recent daily specials have included Mediterranean Chicken Stew, with chickpeas and capers, and a quiche of the day (with a side of fruit, $5.95). For dessert, we liked the dense brownies ($2.75) and decadent butterscotch pecan scones ($2.25) that are made all day. Cakes ($20 and up) are available by special order. Weeknight takeout dinners are built for four and include a green salad and loaf of ciabatta. On Mondays, that means Meatloaf With Mashed Potatoes and Gravy ($25.95). And the restaurant packs picnics to go, including wine. -- Erin Hartigan (May 16, 2007)
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