Otherwise, please read on and enjoy.
Once you take your seat at the DiLido, you'll receive bread with two humus spreads and cucumber and olives. The spreads will give you the first opportunity to use the Guy Degrenne flatware, whimsical in color, and easy to hold. If you're not familiar with Guy Degrenne, he is recognized as a leader in French tableware. As expected, service at DiLido is excellent. If you get a chance ask for JR as your server - he's a little young, but simply great. The manager is also very friendly and helpful with any questions you might have. The food is always very fresh, prepared beautifully and arrives as close to seamlessly as possible for a beach bar. Portions are categorized as small plates, medium plates and large entrees so you have a multitude of choices in terms of your dining options. The portions match the descriptions in the menu, so there are really no surprises when your plates arrive. The wine pour is in line with normal standards and there are several wines served by the glass. Specialty cocktails, both alcoholic and non alcoholic, are also available. Although they suggest an 18% gratuity, it is not included in the bill. While the DiLido does not have a chef's table, you can rent the restaurant out for special occasions. Please click here
for the lunch listing, including a menu. Or, if you'd care to read an interview with Chef McInnis, please click here
. For more information on Chef McInnis, you can read his bio by clicking here
. Finally, if you'd like to try some of his amazing cuisine in your own kitchen, here's his recipe for Cucumber Melon Soup with Lump Crab and Cantaloupe Granita