The staff at Centerville Café has invented sandwiches named after local beaches. Don’t worry, Jersey-ites: The Brigantine and Avalon pay homage to those who go “down the shore.” All prep is done in-house, including meat roasting and bread baking. Back by popular demand is the Rehoboth, a wrap filled with white albacore tuna, Swiss cheese and optional jalapeño. The best seller is the Fenwick: thick wheatberry bread filled with turkey breast, bacon and homemade cheddar spread.
Critic Halsey Spruance calls Centreville Café “one of the most relaxing and enjoyable lunch spots I can think of. It’s the antidote to the generic chain restaurant—delicious food, fabulous coffee, cozy setting and, to top it off, there’s a wonderful antiques shop upstairs.” Proprietor Susan Teiser has a sense of humor—her signature sandwiches are named after beach towns—but her food is serious. Meats are roasted in-house and layered into sandwiches such as the Fenwick—a pile of turkey, bacon and Jane’s cheese sauce on a thick slice of grilled wheatberry bread—and the Dewey, a combo of roasted chicken with Brie on a homemade croissant. “We make as many of our own products as we can, including soup stocks,” says Teiser. “The things we don’t bake we buy locally.” Hot this summer is the Outer Banks, a quesadilla made with four cheeses and vegetables. Locals may remember November’s election-year sandwiches, named after the Seven Deadly Sins. Folks indulged in sloth, envy, greed and lust. “No gluttony, though,” says Teiser. “Would’ve given the wrong impression.”