Welcome to The Back Porch Café

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Mon

15

Apr

2013

Spring is here! We will be re-opening May 3rd 2013

After traveling the world (and the greater Delaware area) for new recipes, we're all safely back home and getting the Back Porch ready to re-open for it's 39th season! Come celebrate it with us by having dinner May 3rd.

 

39 Seasons...who knew?!

 

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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

 

 

 

 

 

Open for our 39th Season.

 

 

 

 

 

We Are On Our Spring Schedule

 

The Infamous Alcove
The Infamous Alcove

 

Open weekends in May and October

 

Open Daily in June, July,

 August and September,

 

We are open for our 39th season.

 

We are serving Dinner

starting at 6pm.

 

Lunch and Sunday Brunch 11 to 3

 

Après Surf menu is served

3:00 to 5:30

 

Current Schedule

Can Be Found Below

 

 

 

 

Reservations Suggested.

 Please Call.

(302) 227-3674

 

 

Our Spring Schedule Will Be:

 

Opening Dinner

 

Friday May 3rd

From 6pm

 

Saturday May 4th

Dinner From 6pm

 

Sunday May 5th

Brunch 11am - 3pm

 

Dinner From 6pm 

 

 

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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