Rehoboth Foodie

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 good points that I have to tell you about too. I began to suspect something was amiss when it took over a half-hour to get our appetizers out of the kitchen. Through it all, our server was delightful, and you could tell she was as distressed as we were. But it wasn't over yet! Things went from bad to worse when it took over an hour (70 minutes, to be exact) for our entrees to arrive for our party of four. (This, from a restaurant with an entree price-point in the $30s!) I made it clear that we were not hungry anymore, and that they should bring our check. This (finally) got the manager's attention, and after a little negotiating and arm-twisting on their part we allowed them to bring the entrees. To his credit, the manager made acceptable concessions on the check, and if it had not been for our server (she was the essence of diplomacy and patience) we would have stormed out a lot earlier. Sadly, after we had filled up on wine and bread, the food we ended up eating was delicious--but you pay for a lot more than food in a restaurant like that. An adjacent table of 4 (unsuspecting vacationers who sat down when we did) went through the same thing--they were thoroughly disappointed, and were still eating their entrees when we left. I lowered the service and overall ratings accordingly, though it is no reflection on the server. This was a kitchen and management blunder.

Now back to our program already in progress...

The menu at Zebra is interestingly arranged, with pasta plates and salad-based goodies on the left, and more elaborate meat/fish dishes on the right. One of the things I like about the left side of the menu is that they offer the pasta plates in half and whole portions. I had the half-portion of the tortellini with peas and prosciutto in a rich, creamy sauce. Though my main course was OK (more about that later), images of those little peas and the crispy, thin-as-air slices of prosciutto still haunt me. I'm getting the whole portion of the tortellini next time.

Not that the veal wasn't good! Pounded out bigger and thinner than any scallopini I've ever seen, I could only conclude that the sous chef had some anger issues to work out. I'm glad he took it out on that thin, crispy, lean piece of veal. The version I ordered was lightly breaded and topped with a salad mixture. Frankly, I could have done without the warm lettuce. What were they thinking!?!

ANOTHER UPDATE: On another visit, I complained about the warm lettuce debacle (referred to above) and the server brought the salad portion of the dish in a cool stainless steel ramekin that kept the salad cold. I combined bites of the veal and the greens and the counterpoint of the cool salad against the warm veal was perfect. So, if you order any of the things that are topped with the salad, be sure to ask for the salad on the side, unless, of course, you like warm, slippery lettuce.

Others at the table got a veal dish with cheese and sauce (the closest they come to veal parmesan without actually calling it that), and a ribeye steak dish that reminded me of steak pizzaiola. Next time I'm getting that veal dish--any veal dish--without a warm, slippery topping of lettuce.

Downscale it is not. Even on that humid evening, patrons were in long pants and collared shirts. Note that they also have a wonderful wraparound porch where patrons can enjoy dining al fresco. Word around town is that if you want a quiet dining experience, especially in the high season, you reserve a table close to the bar toward the front. Apparently, people who can't control their children are relegated toward the back. If that is indeed the case, I admire Zebra for doing it.

They are at 32 Lake Avenue directly across from StingRay. Click here to see their menu. They are closed in the off-season. You can call them at 302-226-1160. (D., Bar) Price Range: Expensive +.