Welcome to the Back Porch Café

Quietly cooking slow food for over 50 years.

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.
Another of our food providers is a small company in Washington State that sends us wild foraged mushrooms.
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.

October and November Schedule:

Thursday - Sunday: Dinner 5pm

Saturday: Lunch 11am

Sunday: Brunch 11am

Please call to make the reservation 302-227-3674

Weather-Dependent Reservations:

If your reservation is made for outdoor seating, please be aware that it is subject to weather conditions. In the event of inclement weather, we cannot guarantee indoor accommodations, but we will do our best to accommodate your party if space is available

The closing date for 2024 season is November 17

OUR FRONT ROOM IS PERFECT FOR PRIVATE CELEBRATIONS. EMAIL US AT BACKPORCH46@GMAIL.COM OR CALL 302-227-3674

Some of Our Favorite Recipes —

House Coffee 'Café Flambe'

Our famous Back Porch House Coffee is flamed at the table, a sugar, cinnamon and nutmeg rimmed glass with a shot of Kahlua, a shot of Galiano, a large dalop of Lewes Dairy whipping cream and our equal exchange coffee.