There is something about a good breakfast. Whether it’s a Greek omelet, a pork-roll sandwich or banana pancakes, Ray Dilba has always had an appreciation for the most important meal of the day. It’s what led the former Cherry Hill resident to move to Margate and revive a closed cafe that was once a landmark for city residents.
The former Margate Cafe is now known as Dilba’s Margate Cafe. Getting ready for its second summer, the cafe serves an extensive breakfast and lunch menu, plus homemade soups, chili, meatball sandwiches and gravy.
“People come in and want something light,” Dilba said. “They want to eat, and you want to keep it simple.”
The cafe has the look and feel of a 1950s malt shop (the tiny restaurant has stood on the same corner for decades). A whimsical fish motif on all the tables and countertops — including fish carvings on top of the chairs — lends a “down the shore” flavor to the place.
Dilba’s has had several reincarnations since it first opened as Nick’s in the 1950s. It had a number of names, including Hillbilly Haven, Margate Cafe and Breakfast Club, and Victuals before closing for a few years.
Dilba’s wife, Patricia, discovered the cafe with a “for sale” sign while biking by it one summer day. The couple used to have a summer home on Coolidge Avenue. Patricia suggested they buy the place and open a restaurant. Ray, a former employee for Cigna, had just lost his job as the company downsized. He had always loved to cook and saw a great opportunity.
| “This place has always been a cafe from day one,” Dilba said. “And we wanted to keep it that way.”
With Dilba knowing little about the restaurant business, every step leading up to opening day became a lesson. The menu, for example, has a strict science to it, Dilba learned. He worked with a consultant to make sure his menu descriptions were enticing to customers, and that the prices and even layout of the food items were just right.
“If the prices are big and bold, you have the customer scanning the menu going ‘What do I want to spend today?’ and not ‘What do I want to eat?’” Dilba said.
The summer of 2006 was Dilba’s grand opening. Business was steady, but being off of Margate’s main drag means people need to find his restaurant.
“You can advertise all you want, but it’s really word of mouth that works,” Dilba said.
So, Dilba is working hard to create a reputation for good breakfast and lunch sandwiches. He puts daily specials on the board, and often asks the local construction workers what kind of sandwiches they’d like for lunch.
Dilba even incorporated a tradition he started of taking his children out for a birthday breakfast before school. Kids coming to Dilba’s also can enjoy a free breakfast on their birthdays.
He continues to keep things simple, preparing paninis on a George Foreman grill and hiring two friendly Margate women as cooks/servers.
“I cook myself two days a week,” Dilba said.
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