Delaneys treat Harbourview Cafe patrons like their house guests

Published 12:00 am Sunday, January 18, 2004

Suffolk News-Herald

Upscale, but with a down-home feeling.

Elegant, yet casual and relaxed.

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Rob and Carrie Delaney, owners of the Harbourview Caf\u00E9, northern Suffolk’s newest eatery, have successfully struck the delicate balance between extremes in both atmosphere and menu.

&uot;I want this to be comfortable,&uot; said Rob, who is also chef. The restaurant is located in Harbour View Station West.

&uot;This is my home and I want people to feel comfortable, like they are guests in my house.

&uot;What we are trying to create is a warm, cozy and relaxing feeling.&uot;

Delaney, former chef at the Blue Point in Duck, N.C., and Carrie, have also worked to produce an equally attractive menu.

Cuisine is upscale, oftentimes with a Southern twist, Carrie said. Many dishes also have Asian, Mediterranean and Italian influences.

For lunch, diners might get chicken-and-dumpling soup, a grilled cheese on focaccia bread, fried catfish, or brown sugar-glazed pork loin.

Dinner patrons could find themselves feasting on black Angus tenderloin, duck, lamb, or pan-seared tuna.

&uot;The style and presentation of food is probably a little more upscale than what many people here are used to,&uot; Rob said.

Regardless of what people order from the menu, they can always eat assured that they will be made from the freshest ingredients. Additionally, the menu will change every couple of months, taking advantage of the array of seasonal fresh products available locally, he said.

&uot;Nothing sits around. We are close enough to our suppliers that I get my foods on a daily basis,&uot; Rob said. &uot;I make everything served here except the bread and ice cream.&uot;

With its projected growth and proximity to Interstate 664, the Delaneys are confident in their decision to open in northern Suffolk.

Open less than two months, the eatery is already starting to pull in share of regulars.

&uot;Business is increasing by the day,&uot; he said. &uot;We’re starting to see returning customers and build a regular clientele.&uot;