Rehoboth Foodie

Preshy's is a difficult place to review. I've heard mixed opinions from many people, so I dined there several times to be sure to provide you with the most accurate information. On my fifth visit I was joined by a party of ten, so I got a good look at (and taste of) a number of dishes.

Say what you will, but this is a restaurant where you stay with the

One of the locals' favorite off-season "specials" in Rehoboth Beach is the Monday night half-price-pizza-for-cash deal at Casa DiLeo. I believe there are as many varieties of pizza on this planet as there are variations on any other regional dishes like

There are few things more "Rehobothy" than summer dining al fresco on Adriatico's patio right smack in the middle of it all at the corner of First St. and Baltimore Ave. Adriatico's predictable food and pleasant service is a good "jump start" for an evening of staggering ...oops, I mean, strolling...and bar hopping on

Matt Haley's downtown Rehoboth Beach facility bears his signature everywhere you look. The open decor with lots of "white space," the well-trained servers, and basic ingredients treated to a creative twist. I still mourn the old RedFin in Bethany Beach (one of his first ventures), but after an interesting little legal drama (complete with a

Chef Caputo has asked that I relay a message to you about the rebirth of Porcini House: "Those who did not have an impeccable experience [at the old Porcini House] are encouraged to return to find a whole new menu aimed to please."

Well, despite mixed reviews, I liked most of the goodies on the unusual menu, like the popcorn side dishes, the onion flatbread and the Kobe beef hot dog with mushroom relish. But apparently my opinion was not shared by many people. Nothing if not versatile, Chef Caputo has reinvented Porcini House with a new menu and a new staff.

I'm writing this just before the start of the 2011 season, and Porcini House has just reopened. I plan to go as soon as possible. However, note the commentary here and the more recent comments posted below by site visitors who have been already.

The new menu leans very much in an Italian direction and reflects Chef Caputo's flair for the dramatic. In keeping with the restaurant's name, many of the new entrees and pastas still pay tribute to the lowly, yet delicious fungus. Previews of coming attractions include a Cippolini Fritter appetizer (sweet onions, basil and tomatoes), a Tuscan Cobb Salad (pancetta, egg, corn, tomato and celery with a basil Green Goddess dressing). Thank you, Jay, for leaving that wonderful mushroom soup on the menu. (Trust me. Just get it.)

New mains include lots of new pasta dishes including Porcini Fettucini, Shrimp and Crab Pasta, and a Fettucine Ratatouille. There are 6 more. Entrees feature Grilled Tuscan Steak, Porchetta (love the stuff) and Basil Crusted Ahi with a citrus reduction. There are 4 more.

Five different pizzas are offered, including Corn (!), Pesto, and Olives/Capers. None are a nickel over $13.

Happy hour is from 4 to 6:30 Monday thru Friday with half-priced pizzas, $1 off all beers and discounted wines. I don't want to give away all the surprises, and a review with new ratings will be posted here soon. Porcini House sports a rooftop dining area (the "Treetop Lounge" of course) with an arial view of the busy corner at Second Street and Wilmington Avenue.

Chef Caputo promises no entree or pasta over $20, and some of the pastas are actually $14-$15. Appetizers are all under $10. Smart move. The wines are Italian and are priced to sell. All are under $38 and all are offered by the glass. Expect a review by our resident wine expert in the very near future.

The official address is 210 Second Street. Call for hours, especially in the off-season: 302-227-6494. Porcini House doesn't have an online menu. (L., D., Bar) Price Range: Moderate.

I've read some other reviews of this restaurant that faulted the service (and attitude), but so far, our experiences in that department have been OK.

We interrupt this review for a special report:........

UPDATE: OK, right to the point: Our last visit to Zebra was a disaster. But there were some