© Corey Miller Photo
When Roy Revels and David Bundy sold their Ocracoke beer and wine shop to move to Deltaville, they found one thing missing: there was no pizza in Deltaville.
They decided to correct that by opening DeltaPie, offering Neapolitan-style pizza, along with beer, wine and the specialty foods they’d featured at the beach. Originally takeout only, DeltaPie recently added indoor seating with plans to do a small outdoor patio. From the moment they opened their doors last June, Deltaville locals and visitors alike have been keeping them busy. Hours are limited to 4:30 p.m. to 8 p.m. Thursday through Monday with Saturday hours of 11:30 a.m. to 8 p.m. starting this summer.
Pizzas are crafted with the freshest ingredients, come in one size (12” medium pies) and are hearth-fired in a 700-degree oven. Heat-and-eat meals—entrée, salad, demi-baguette and dessert—are a recent addition, with the entrée changing weekly. “It’s kind of amazing how many people get them every week,” Bundy says.
And it’s not just offerings like the Stingray Point Lover Boy pie that earned them regulars from the start. Chef Mike Martins crafts made-to-order salads of garden-fresh ingredients, as well as an ever-changing dessert menu, most made in-house. “Mondays and Tuesdays, it’s a more local crowd, happy to finally have a pizza place nearby, but by Friday and Saturday, it’s lots of Richmond folks who want specialty craft pies,” says Bundy. “We do whatever people want us to do and we’ve converted an awful lot of people to love our pizza. It’s hometown and it’s fun.”
VANILLA BEAN PANNA COTTA
Ingredients:
7 cups heavy cream
12 oz. sugar
2 vanilla beans, split lengthwise
1 pint milk
Orange zest
2½ Tbsp. gelatin
½ cup water
Directions:
Step 1: In a medium saucepan, combine the cream, sugar, vanilla beans and seeds, milk and orange zest. Bring the mixture just to a simmer over moderate heat. Remove from heat, cover and let steep 30 minutes.
Step 2: Stir gelatin into water, allowing it to swell and then melt in. Set aside for 10 minutes to bloom.
Step 3: Rewarm dairy mixture until steaming hot.
Remove vanilla pods and discard. Off heat, whisk together vanilla/sugar mixture and bloomed gelatin. Transfer to a large pitcher with a spout and cool until lukewarm, stirring from time to time so it stays homogeneous.
Step 4: Once cool, set aside 16 ramekins or small serving glasses and fill each with about 3½ ounces of the panna cotta base. Cover with plastic and refrigerate until set, at least 4 hours. Top with berries and whipped cream.
DeltaPie I 16474 General Puller Highway, Deltaville I 804-792-0007 I Order online at delta-pie.com!
