Welcome to The Back Porch Café

The Upper Deck with the Catawba (Catalpa)  Tree in Full Bloom
The Upper Deck with the Catawba (Catalpa) Tree in Full Bloom

       Fine Dining in

Rehoboth Beach, Delaware

 

Welcome to our 

42nd Season!

  

Summer Schedule:

Lunch

11am - 3pm

Apres Surf

3pm - 5:30pm

Dinner

From 6pm

 Sunday Brunch

11am - 3pm

 

Our Fall Schedule:

Beginning September

CLOSED WEDNESDAY LUNCH/DINNER  & THURSDAY LUNCH

 

October we will be Closed Monday, Tuesday, & Wednesday

 Open For Dinner From 6PM

Thursday - Sunday 

Lunch 11-3 Friday & Saturday

Sunday Brunch 11-3

 

Reservations Suggested.

 Please Call.

 

(302) 227-3674

 

Open weekends in May and October

 Open Daily in June, July and August.We are closed Wednesdays in September

 

Fall Wine Dinner Schedule

 

September 23

(TBA)

 

October 7

(Sileni - New Zealand)

 

October 21

(Sposato - Argentina)

 

October 28

(TBA)

 

 

Wine Dinners Begin At 6:30

Wines / Menus Will Be Posted Under The "Menus" Tab When Available

Monday Night Wine Special

(Excluding Restaurant Week)

What makes us a special restaurant.

Here at The Back Porch Café every facet of what we do has been carefully thought out. 

  • For instance, our coffee is an organic French Roast, purchased from a fair trade based company www.equalexchange.com
     The organic coffee is shade grown and bird friendly.
     (Marilyn is a bird watcher)

  • Another of our food providers is a small company in Washington State that sends us wild foraged mushrooms. 
    If you want to read more about them, their web address is www.freshwild.com 

  • We make everything but the baguettes here in house. 
    That includes the jam offered at Sunday Brunch, the Ginger Beer made fresh for the Dark and Stormy's, the lemonade and on and on. 

  • In mid June the cooks quarter three cases of lemons, mix them in kosher salt and stuff them into 10, gallon jars where they cure in brine for about two weeks. When they are ready, the pickled lemon rinds are minced and become one of the ingredients in our summer chutney that goes well with many local fish. 

  • In short, ours is an extreme kitchen.

 

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