LETTERS From CAMP Rehoboth |
EATING Out |
by Jennifer P. Rubenstein |
Dinner on the Back Porch
Our meal at the Back Porch Caf (59 Rehoboth Ave.) was such a wonderful experience that I just don't know where to start. I'm worried I'm going to forget to tell you about the amazing hundred year old cottage that the restaurant owners have painstakingly nurtured over the years or the great revolving art shows or beautiful historic stained glass or the fact that the Back Porch is celebrating its 33rd season this year. I just know I'm going to leave out many of the small details that make the Back Porch such a special place, but one thing I'm sure I won't forget to tell you about is the food. It was just Sharon and me dining, but the folks at Back Porch went all out for us. One of the owners, Marilyn Spitz, who can often be found working the hostess desk, insisted that we try a whole host of appetizers. Go on, Marilyn, twist my arm! So we started with the Peppercured Yellowfin Tuna, which is sashimi-grade raw tuna served on a freshly grilled corn blini with pico de gallo salsa and sour cream. The combination of textures made my mouth come alive. The tuna was encrusted with pepper around the outside, but cut in plate-sized thin slices so that you could easily control the amount of pepper with each bite, and it melted in my mouth. The corn blini was hot and crunchy with a unique flavor that made me want more. When paired with the salsa and sour cream, it was like nothing I've ever had; I would call it a successful marriage of Asian, Mexican, and Russian styles. The Gazpacho Blanco is a chilled Spanish classic. Back Porch's version had a Greek influence with a strong cucumber and yogurt base with overtones of garlic, shallot, and a little something sweet, but I couldn't figure out what it wasmaybe grapes or almonds? It was all blended nicely with some chunks of tomato and fresh croutons on top. Yum. Since it was blistering hot outside, cold appetizers were a lovely way to start the meal and get our palettes going. Chef de Cuisine Tim McNitt, working under the direction of Co-Owner Chef Leo Medisch, brought out the next appetizer: Grilled Diver Scallops. They were so pretty with perfect little grill marks on them and placed "just so" on a stack of lemon-infused broccoli rabe. They were cooked to perfection, very moist on the inside, yet had a tiny bit of crunch on the grilled outside. They were delicious. Drizzled around them was a scrumptious garlic cheese sauce that was so good I soaked up every drop of it with my bread. This was my first time at the Back Porch Caf, and at this point in the meal, we were already enjoying the food so much that I knew we'd be back again soon, but then they brought out the Duck Liver Mousse Terrine. It's served with toasted thin slices of French bread, and some lovely little greens in a light vinaigrette. Once I tried it, not only did I want to come back again soon, but I never wanted to leave. I just wanted to move right into that restaurant and eat this treat on a regular basis. There are no words to describe how wonderful the duck liver mousse is, you'll just have to try it for yourself. Let me just tell you that the people dining at the next table were staring at me because I was "mmm-ing" so loudly. I was oblivious of being a public spectacle until Sharon told me later. Sharon and I enjoyed this duck liver mousse so much that our endorphins were running amok, and we both described ourselves as on a "duck high." In addition to the great food, the Back Porch Caf has an extensive wine menu, and connoisseurs will appreciate the reasonable prices and the fact that most of the wines are available by the glass as well as the bottle. Our wonderful server, Kelly, was very helpful in choosing a wine that we ended up loving. Marilyn said that all the staff, especially the bartenders, know the wines well and love to discuss them. The wine list changes every few weeks as new ones are added and others taken off. As the duck buzz started to subside, our entrees arrived. Sharon had chosen the Grilled Salmon and I the Rack of Lamb. The Salmon was wild King salmon, so of course, it was delicious! The Back Porch serves all their meats and fish medium-rarevery moist inside. The salmon was served with a spicy red curry rice cake, which we both loved, and "noodles" that weren't pasta, but rather made out of zucchini and ginger strings. The whole dish was served in a "soy brodo," which is a rich, but light broth with a wonderful miso flavor. The rack of lamb was amazing. It was served with an actual fresh artichoke heart baked into a delicious "clafoutis," which is a fluffy cheesy French treatment. Also on the plate were some yummy fresh greens in a tangy vinaigrette and a lamb ragout. The whole dish was just perfect, and we both enjoyed it very much. The Back Porch Caf is only open seasonally, so don't wait too long to go have your own perfect experience. Right now, they are open seven days a week, serving lunch and Sunday brunch 11 a.m to 3 p.m., and dinner 6-10 p.m. On Friday nights, Keith Mack plays acoustic guitar starting at 8 p.m. We sat in the inside dining room, but there is also a back deck, an upper deck, and on Saturdays they serve in the breezeway, which is a very popular choice. The Back Porch Caf is located on the first block of Rehoboth Avenue in downtown Rehoboth Beach. Reservations are suggested and can be made by calling 302-227-3674. You can learn more about The Back Porch at their website: www.backporchcafe.com. |
LETTERS From CAMP Rehoboth, Vol. 17, No. 9 July 13, 2007 |