Greater Harrisburg's Community Magazine

Art of the Egg: Cafe Uovo celebrates the arts with creative cuisine.

Near the Olde Camp Hill borough hall, both an American flag and an “OPEN” flag wave in the wind out front, commanding commuters’ attention as they drive past the pale blue corner building.

Until recently, an air of mystery surrounded the prominent location on Market Street, as neighbors discussed what type of business might be taking over the former “Help U Sell” building.

Then, in early January, John and Cheryl Bisel ended the speculation. They unveiled their personal masterpiece deemed Café Uovo, with dishes named for artists and composers and John’s artwork featured on the walls. News of the snug eatery has since spread through word of mouth, and the only mystery that remains (for newbies at least) is how to pronounce the name.

Soft-spoken and pleasant, John is happy to oblige, although he’s probably answered the “Uovo” question at least 100 times already. “Uovo,” he says, “means ‘egg’ in Italian.” Pronounced “wah-vo,” the name sparks conversation. “Every person who walks in here wants to know how to pronounce it,” he said.

As for the choice of an Italian word, John explains that his wife’s family is Italian. “Me? I’m a ‘Heinz 57’—a little of everything,” he says with a chuckle.

For Cheryl, opening the business has allowed her to return to her roots. She grew up in the Mechanicsburg area and moved to Arizona, where she met John, who owned Grand Canyon Laser.

“She wanted to return to a place with ‘real trees,’” explains John with a smile.

The couple now embraces their role as part of the community, living on site and enlisting the family to help run the business. Daughter Jessica Wellington and husband Sam work each day to help with the new venture. Sam, who previously worked at the Sheraton Wild Horse Pass in Arizona, offers his cooking talents, learned working in the hospitality industry, and Jessica brings her social media skills to the table, literally (you can sometimes spot her posting from her perch at the front counter).

Uovo offers light, healthy fare in a contemporary setting. Brown and beige hues dominate the color scheme, from the dark wooden floor to the tables and front counter. Chalkboards hang from ceilings and festoon walls listing menu items, while attractive chandeliers provide subtle illumination.

It was important to the Bisels to offer the community a little something different.

“We consider ourselves ‘foodies’ and wanted to bring in some of the flavors we experienced in other places—some of the lighter fare,” said John, who consulted with his family to create the small, manageable menu comprised of breakfast and lunch dishes. “I borrowed things that worked well in Arizona and sat down with Sam, and he brought in some of the things he learned in the Southwest.”

Among the selections are “bowls,” like the colorful “Rembrandt,” which includes a mixture of yellow squash, zucchini, spinach and roasted peppers; the palate-pleasing “Cezanne,” which combines avocado, tomatoes, corn, black beans, green onion, cilantro and lime; and the “Mozart,” a composition of asparagus, Brussels sprouts, yellow squash, onion, mushroom and honey chipotle sauce. All bowls are served over the diner’s choice of quinoa or rosemary potatoes with optional chicken or eggs cooked to order.

Brustini, a Café Uovo creation, marries bruschetta and crostini and is popular for breakfast and lunch, said John. Among the half-dozen or so creations served on toasted ciabatta are the “Pollock,” an artful combination of blueberries, brie and pistachio and the more substantial “Dali,” which is comprised of prosciutto, Spanish chorizo and Manchego, a Spanish cheese. These flavors pop with the surprise component of pineapple jam. The complex “Rothko” includes roast beef, ham, olive tapenade, Swiss cheese, pickle and mustard, and the slightly sweet “Van Gogh” features slices of pair, dried cranberries, bleu cheese, raspberry puree and a chiffonade of spinach.

Seasonal salad choices include the “Dante,” comprised of sautéed Brussels sprouts, dried cranberries, bacon, Manchego, almonds and mustard vinaigrette served over chopped green cabbage and the veggie-laden “Titian,” with fresh, sautéed asparagus, red peppers, mushrooms, zucchini, onion and garlic served over red leaf lettuce.

Fans of eggs Benedict will love “The Uovo,” two poached eggs served with Canadian bacon and hollandaise sauce on toasted ciabatta.

“We had a couple who came in and ordered it and said it was the best they ever had,” said John.

Other breakfast selections include omelets with ingredients running the gamut from Italian sausage to kale, pork chili verde and a variety of cheeses and vegetables.

“We encourage customers to feel free to customize,” said John. “If we have the ingredients on hand, we’ll make it.”

Special teas, coffee, hot chocolate and hot ciders are popular this time of year, as are Café Uovo’s creative “mocktails” with names like “Pink Fusion”—a refreshing combination of ginger beer, San Pellegrino, pomegranate and orange. During the spring and summer, mock mojitos and sangria sans alcohol will be available for customers to enjoy as is or with their favorite BYO libation.

Adam Powars and his wife Angela live nearby and have welcomed Café Uovo to the neighborhood.

“The food is very good, and, when I ordered an omelet, the ingredients were all fresh, and it was cooked perfectly,” Powars said. “My wife and son each ordered a breakfast sandwich, and they loved them.”

Jennedy Johnson also takes her family there.

“My daughter enjoys the café’s spin on a PB&J, which is served with an amazing blueberry compote,” she said. “She also loves the hot apple cider drink.”

The Mechanicsburg resident said she enjoys the brustini and the bowls. “The staff is very nice and is also willing to work with those with allergies (or picky children),” she added.

John and his family said they appreciate the support of the local residents and their welcoming embrace. Based on community feedback, the feeling is mutual.

 

Café Uovo is located at 2163 Market St., Camp Hill. For more information, call 717-761-6856 or visit www.cafeuovo.com.

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