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

 

We Wish To Thank 

Everyone For a Wonderful

43rd Season!

 

We Are Now Closed For The Season

 

We Look Forward To Seeing 

All Of You For Our 

44th Season 

When We Open In May 2018.

 

 

Hours:

Lunch

11am - 3pm

Apres Surf

3pm - 5:30pm

Dinner                                                                              

From 6pm                                                                             

 Sunday Brunch                                                                                

11am - 3pm                                                                               

 

 

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

 

Wine Dinner

Schedule

 

 

 so far.........

 

September 22

 

October 6

 

Check out the menu tab.... 

 

 

 

Wine Dinners Begin At 6:30

Wines / Menus Will Be Posted Under The "Menus" Tab If 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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