The Local Flavor The Grapevine Grille

Author: Rachel Schiffer

When I stepped into the refurbished one-room schoolhouse on the corner of Route 7 south and Foote Street, the smell of a hot grill pan housed in a glorified wine cellar didn't seem to match up. However, at the Grapevine Grille, where grilling and wining take center stage, it was an appropriate pairing of the olfactory and visual senses.

When I got to the deli counter, I felt like an explorer who had just come upon a hidden treasure. The open kitchen, which is tucked into the back corner of the schoolhouse, is bright and full of energy. On the back wall three large blackboards display a colorful selection of over 20 sandwich and salad options with names like "Almond Leaving on a Jet Plane" (sliced almond encrusted brie with maple Dijon mustard, apples, onion and lettuce, panini-ed on multi-grain bread), "Peter, Paul, Rose and Mary" (roasted garlic and rosemary pesto chicken, goat cheese, onion and tomato on multi-grain), and the "Hugh Heffer" (slow roasted beef, blue cheese aioli, red onions, tomatoes, lettuce and hot peppers, panini-ed on ciabatta).

In addition, the restaurant boasts daily specials and dinner combos available for takeout. Chef and owner Nancy names her sandwiches in honor of the 70s and varies her menu items seasonally to include local ingredients.

A taste of the tomato bisque piqued my taste buds with its peppery zip. Unlike more traditional bisques, this one was laced with a mixture of coarse and finely crushed tomatoes, which let the fruit as opposed to the cream really shine through.

The "Avocada Davida" sandwich featured moist, grilled chicken prepared to order on a ciabatta roll. Its creamy avocados, sprouts and tomatoes with a faint lime-cilantro aioli filled my mouth with fresh, mellow flavors from the garden. When I bit into the red onion, it added the sweet punch and contrast the sandwich needed.

In search of a vegetarian option, I decided to try the "Goat veggie" - a panini on multi-grain with goat cheese, spinach and roasted red peppers. The toasty, grilled bread was crunchy, soft and sweet. The spinach was crisp and the roasted red peppers were a charred and smoky pleasure. A small smear of sun-dried tomato pesto accompanied the goat cheese, which was deliciously tangy and creamy.

In addition to running the deli, Nancy and her business partner stock their wine room with over 200 labels. She is happy to help guide you toward the wines that you are most likely to enjoy with or without your meal.

Though I passed on the wine this time around, I am sure I will be back before Feb graduation, dinner menus in hand, for some quality recommendations or a few celebratory bottles.

Grapevine Grille is open Monday-Saturday from 11a.m. to 7p.m. They are located on the corner of Route 7 South and Foote Street, and can be reached at 802/382-TOGO.