Long-Awaited Stitch House Brewery Finally Opens in Downtown Wilmington

Almost two years in the making, the brewery is finally serving up sandwiches, shareable tapas and—obviously—lots of beer.


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Stitch House's sandwich board//Photo by Danielle Bouchat-Friedman

 

Following a soft opening this weekend during Wilmington's St. Patrick’s Day Parade, the highly anticipated Stitch House Brewery opened today at 829 Market Street. Located almost directly across from The Grand, the brewery will start out by serving lunch from 11 a.m.–3 p.m. daily. Dinner service will begin on Friday, March 16.

Photo by Danielle Bouchat-Friedman 

Stitch House Brewery has been almost two years in the making. The idea for its name arose when co-owner Dan Sheridan took a trip down the street to the Delaware Historical Society: Business almanacs revealed the brewery site had once been a linen mart and tailor shop.

Sheridan is promising consistently quick lunch service in the 160-seat restaurant, where patrons can come in and order their meal immediately, grab a number, sit down and wait for their food to arrive. (Dinner will be served more traditionally.) 

Don’t expect gigantic one-person portions—Sheridan's sandwiches and tapas-style selections encourage sharing. Think: soups and salads, meatballs and meatloaf, and even scallops. Many dishes will be served in cast-iron skillets. "We want people to try everything," he says.

And, of course, there will be plenty of beer. Stitch House snagged brewer Andrew Rutherford, formerly of Philadelphia's Yards Brewing Co. "The flavors are all Andrew,” Sheridan says. "A lot of these are flavors he has wanted to do for years." Like the Big Stitch Nick, a pale ale named after Eagles quarterback Nick Foles that Rutherford brewed on Super Bowl Sunday.

Sheridan hopes at least five or six beers will serve as the restaurant’s staples, and then plans to roll others out seasonally. Crowlers—32-ounce cans of beer produced on the premises—as well as growlers are also available to go.

Sheridan seems more excited than nervous about the restaurant’s opening. "The staff we have is absolutely incredible," he says. "There’s been a lot of hype [surrounding the opening], and we are thankful for that. We are going to bring a big influx of people down here.”

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