Coterie Cafe + Kitchen

09/04/2026

Last night, we had the honor of hosting one of the most meaningful evenings we have ever been a part of.

A private dinner. A celebration of health. A table set with intention, love, and the kind of food that says , without words , how much someone matters.

Chef Andrew Cini crafted every single course around the guest of honor.

Andalusian gazpacho garnished with balsamic "caviar."

Summer in the Garden salad with house-made ricotta, fresh peaches, and cherry purée.

Tomato sorbet intermezzo with fig balsamic, olive oil, and fennel pollen to cleanse and pause.

A Mediterranean branzino — seared sea bass over lentils with a fennel soubise and preserved lemon vinaigrette.

Paris-Brest to finish — regional profiterole with hazelnut-praline filling, raspberry preserves, and chocolate sauce.

Every dish was made exclusively for that evening.

That is what we do here.

If you have a milestone worth celebrating — a birthday, an anniversary, a recovery, a reunion — we would be honored to build an evening around it.

Inquiries: [email protected]

09/03/2026

Tonight was one for the books. We had the privilege of hosting an intimate private dinner for a milestone worth truly celebrating, the kind of evening where every course, every detail, every moment felt exactly as it should.

Nights like this are why we do this work. Photos & videos to come.

08/28/2026

At Coterie, we believe in showing up for our community even outside our four walls. We’re sharing this fundraiser for Tiffany, a mother in Austin navigating stage IV cancer while raising her son Fox. If you’re able to contribute or simply share, it goes a long way. Thank you 🙏

Click here to support "Help Tiff Heal" by Tiffany Fede on FreeFunder!

08/23/2026

08/23/2026

08/21/2026

Big congrats to Nakeyla Peralta! 🎉

Nakeyla joined the Coterie team just two weeks ago, and she’s already made her mark. Sharp, hardworking, professional and a natural fit in the kitchen from day one.

Even bigger news: she’s graduating from the Food Bank of Delaware culinary school. That’s discipline, that’s grit, and we couldn’t be prouder to have her with us as she reaches this milestone.

Two weeks in and already an asset to this team. Welcome to the family, Nakeyla. This is just the beginning.

08/16/2026

We are incredibly proud to officially introduce Chef Richard Herrera, Coterie Café + Kitchen’s Chef de Cuisine!

Since joining Coterie, Richard has grown in ways that have been pretty incredible to watch. He came to us ready to learn and embraced every opportunity that followed—taking on new challenges with humility and determination, constantly pushing himself to grow, and stepping up whenever his team needed him. Through some of our busiest days, biggest challenges, and moments of change, Richard quietly became the steady, dependable force behind our kitchen—the person we knew we could count on to show up, keep moving forward, and help hold everything together.

We have had the incredible privilege of watching Richard grow from someone just beginning his journey in the kitchen, into a talented cook, and now into a really wonderful leader.

If you know Richard, you know he has this incredible ability to bring calm to the chaos (which, during a busy Coterie brunch, is basically a superpower). But what makes him so special to us goes far beyond what happens on the line. He encourages his teammates, celebrates their successes, leads by example, and genuinely cares about the people working alongside him—yes, including the post-shift texts reminding everyone what a great job they did.

And that matters to us.

Coterie has always been about more than really good food. It’s about creating a place where people feel cared for—our guests, our neighbors, and our team. Richard understands that, and we couldn’t be more excited to have someone who so genuinely embodies that spirit stepping into this role.

As Chef de Cuisine, Richard will lead the day-to-day operations of our kitchen and help ensure that the food, hospitality, quality, and attention to detail you know and love continue to show up on every plate.

This promotion is incredibly well deserved, and we are so excited for what it means for Richard, our team, and this next chapter of Coterie.

So, next time you’re in, help us embarrass him just a little and congratulate Chef Richard. We are so proud of you, Richard. Congratulations, Chef. You earned this.

08/05/2026

We’ve been quiet for a reason.

Behind the counter, behind the calendar, behind closed doors — Coterie has been building something bigger than breakfast.

Fall is going to look different around here. Same soul. New scale.

More ways to taste what we do. More Coterie than Wilmington’s had before.

New partnerships. New names alongside ours. More on that soon.

Stay close. This one’s worth the wait — and the story starts below.

👉 Sign up for updates at https://www.coterieck.com/ scroll to the bottom of the page to join the list.

07/26/2026

2,000 of you on Instagram

We started as a little café on West 7th Street with a big idea and a lot of hope. And somehow, one plate at a time, one morning at a time, one conversation at a time — you found us.

To every follower, every regular, every first-timer who drove from another state, every guest who left a kind word or brought someone new through our door — this milestone belongs to you as much as it belongs to us.

2,000 followers. 18 months. 20 seats.

We are just getting started

06/30/2026

We just closed out the first half of 2026.

And we have to pause and take that in for a moment.

Eighteen months ago we opened the doors of a 20-seat café on West 7th Street with nothing but a vision, a lot of hard work, and an unwavering belief that Wilmington deserved something different.

What has happened since has exceeded every expectation we had.

This has been our strongest first half ever. Not by a little. By a lot.

Every record we set, we break. Every milestone we reach, there is another one ahead. And none of it happens without the community that has embraced Coterie in a way we never could have imagined.

To every guest who has waited in line, left a kind word, driven from another state, or brought someone new through our door , this is yours as much as it is ours.

The second half of 2026 is going to be even bigger. We are just getting started.

Thank you!!! ❤️❤️❤️