Welcome to The Back Porch Café

We are now Closed for the 2011 season! See you all in the spring, thanks for a wonderful season! Don't forget to buy your loved ones a Back Porch gift card for the holidays!

Click the picture to view our store!
The Upper Deck with the Catawba (Catalpa) Tree in Full Bloom

     Fine Dining in

Rehoboth Beach, Delaware

 

Open for our 37th Season.

 

We Are On Our Fall Schedule

 

We Will Be Serving

 Lunch and Sunday Brunch

Friday Through Sunday

11am to 3pm.

 

Après Surf menu is Available

Friday Through Sunday

3pm-5:30

 

Dinner Will Be Served

Thursday Through Sunday From 6pm

 

We are Offering Our

Prix Fixe Menu for
$38 on Thursdays.

Full Menu

Friday Through Sunday

   

The Infamous Alcove

 

Open weekends in May and October

 

Open Daily in June, July,

 August and September,

 

We are open for our 37th 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



Reservations Suggested.

 Please Call.

(302) 227-3674

 

Diner's Delight


Click here to read this story, published in Delaware Beach Life magazine, June 2002.

‘It has always been said that there is not a first-rate place to eat in Rehoboth Beach,’ said Washingtonian magazine in 1970. Today the resort town boasts more fine restaurants in one square mile than anywhere else in the state. How did it change? Here’s a history lesson. By Terry Plowman.

 

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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