Milton is a Must on Any Beach Culinary Tour
Think handmade pasta, gumbo and falafel.
Don’t dismiss this onetime shipbuilding town’s restaurants. Milton is accessible and approachable. In downtown, the Vintage Café is now Vintage Pasta, which offers handmade pastas and homemade sauces, salads, sandwiches
and baked goods. 113 Union St., Milton, 684-3480.
Ami Rae, former owner of Vintage Café, opened The Backyard last December with partners Joseph Charles and his wife, Edith Enriquez. The Backyard’s larger kitchen prompted Rae to add dinner to the breakfast and lunch that she offered at the café. “I saw a niche,” she says. Enriquez’s scones and delectable macarons are on display at the front register, while Charles, a Culinary Institute of America grad who worked for José Andrés in Washington, D.C., spearheads the kitchen, turning out local, seasonal dishes. In nice weather, take advantage of the covered patio that overlooks the lush backyard. 211 Broadkill Road, Milton, 684-3440, backyardmilton.com.
Just up the street is Po’ Boys Creole & Fresh Catch, which chef Mike Clampitt purchased in January from Amy and Lee Stewart. “I was looking for a boutique restaurant with a great clientele,” says Clampitt, formerly executive chef of Baywood Greens. The gumbo is still “second to none,” he maintains. Specials boast a fresh take on the Big Easy. Consider lobster mac ’n’ cheese with
Tasso ham or cornbread gnocchi. 900 Palmer St., Milton, 684-0890, www.poboyscreole.com.
The newest kid on the block is Modern Mixture Too, an offshoot of Modern Mixture in Rehoboth Beach. Owner Leo Cabrera features the same “eclectic menu,” he says. “It’s Mexican with an international twist.” Indeed, you can order a burrito and
a falafel. The Milton restaurant includes a bar. Next up is a cosmetic redo of the Rehoboth location. 102 Federal St., Milton,